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Try your hand at making the ultimate dessert

Forget your diet and get ready to taste a piece of heaven on earth. For anyone with a sweet tooth, is there anything better than cakes dripping with sauce or a sticky toffee pudding with black-walnut crème fraiche? Pastry chef David Carmichael of New York's Oceana restaurant, and formerly of Lutéce and Restaurant Daniel, was invited on "Today" to share specialties that will have you coming back
/ Source: TODAY

Forget your diet and get ready to taste a piece of heaven on earth. For anyone with a sweet tooth, is there anything better than cakes dripping with sauce or a sticky toffee pudding with black-walnut crème fraiche? Pastry chef David Carmichael of New York's Oceana restaurant, and formerly of Lutéce and Restaurant Daniel, was invited on "Today" to share specialties that will have you coming back for seconds and thirds.

Chocolate Ovaltine Munchkins With Raspberry SorbetDavid Carmichael

To make the dough, combine the bread flour, water, and yeast in a bowl; mix well, cover and place in a warm place.  Let rise and ferment for 3 hours.  Combine all the remaining ingredients in a mixer plus the sponge and mix with a dough hook for 15 minutes, remove and cover with a towel and let rest in refrigerator for 1-1/2 hours.

Roll the dough out to 1/4-inch thick and lightly mark 1-1/4-inch circles on half of the dough.  In the center of each place a teaspoon of carob chips, then lightly brush the unmarked other half of dough with water and fold over the marked half.  Press all around the carob chip mounds with your fingers, then cut each with the circle cutter. 

Heat a pot of canola oil to 375º F and fry the munchkins for 3 to 4 minutes on each side. Remove and place on paper towels to absorb the excess oil, then toss in Ovaltine.

9123496604912693560699bread flour2cup2 cups bread flourwater0.75cup3/4 cup wateryeast1tablespoon1 tablespoon yeastmaple sugar0.5cup1/2 cup maple sugarmuscavado sugar0.3333333333333333cup1/3 cup muscavado sugaryeast2ounce2 ounces yeastbutter3ounce3 ounces buttercocoa powder0.75cup3/4 cup cocoa powderegg yolk0.5cup1/2 cup egg yolksoy milk0.5cup1/2 cup soy milksalt0.5teaspoon1/2 teaspoon saltspelt flour1.251-1/4 spelt flourcarob chips8ounce8 ounces carob chipsovaltine1cup1 cup OvaltineCanola oil for frying



Sticky Toffee Pudding With Black Walnut Crème Fraiche and Blood Orange ReductionDavid Carmichael 9123496604912693526560dates2cup2 cups dateswater0.75cup3/4 cup waterbaking soda1tablespoon1 tablespoon baking sodavanilla extract1tablespoon1 tablespoon vanilla extractbutter0.5cup1/2 cup butter (room temperature)date sugar0.5cup1/2 cup date sugarmaple sugar2ounce2 ounces maple sugarwhole wheat flour3ounce3 ounces whole wheat flourcocoa powder0.75cup3/4 cup cocoa powdereggs0.5cup1/2 cup eggssalt0.25teaspoon1/4 teaspoon salt
butter66 buttercream1.75cup1-3/4 cups creambrown rice syrup0.5cup1/2 cup brown rice syrupmolasses blackstrap0.25cup1/4 cup molasses blackstrapwater0.125cup1/8 cup waterrum2tablespoon2 tablespoons rum

Black Walnut Crème FraicheDavid Carmichael

To make toffee pudding

Combine dates and water and bring to a boil, remove from heat and stir in baking soda and vanilla extract. Combine date sugar, maple sugar, flour, baking powder, and salt in a large bowl and mix very well. Add date water, egg, and butter and stir gently just until mixed; do not overmix. Pour batter into muffin pans, filling each slightly less than 1/2 full. Bake in a 350º F oven for 15 minutes.

Meanwhile, place butter, cream, rice syrup, molasses, water and rum in a pot and bring to a boil. The moment the puddings come out of the oven, carefully pour about 1/4 cup hot sauce into each cup, return tray to oven for 2 minutes, and reserve until ready to serve.

To make the black walnut crème fraiche

Toast chopped walnuts at 300º F for 5 minutes and stir into crème fraiche. Wrap and let infuse overnight in refrigerator. Next day, remove the walnuts from the crème fraiche using a tami.  Combine the infused crème fraiche with molasses and whip until stiff. Serve a quenelle of crème fraiche with each pudding. For the reduction, reduce blood orange juice to 3/4 cups and then add necta. Cool sauce, and drizzle on plate with pudding.

9123496604912693582743black walnuts2cup2 cups black walnutscrème fraiche1cup1 cup crème fraicheblackstrap molasses2tablespoon2 tablespoons blackstrap molassesblood orange juice4cup4 cups blood orange juicecactus nectar0.5cup1/2 cup cactus nectar

Recipes courtesy of David Carmichael, executive chef of Oceana restaurant.