Inspiration for Executive Chefs
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Palm Terrace Balboa Sundae

Executive Pastry Chef Michael Owens
Palm Terrace Restaurant & Lounge

Components: Chewy Blondies, Vanilla Sauce, Chocolate Sauce, Caramel Sauce, Snickers Ice Cream, Caramelized Banana, Whipped Cream


Chewy Blondies 

3 cups plus 1 cup brown sugar, firmly packed

2 sticks butter

1/4 cup water

5 large eggs

1/4 teaspoon vanilla extract

1 teaspoon baking powder

3 3/4 cups cake flour

Preheat oven to 350 degrees F. In medium-sized bowl over a water bath, combine 3 cups brown sugar with the butter and water. Heat mixture until warm and butter is melted. Using an electric mixer fitted with paddle attachment, combine eggs, remaining 1 cup of brown sugar and vanilla. Beat until light and fluffy. Add warm brown sugar mixture and incorporate. Scrape the bowl well. Sift baking powder and cake flour together, and incorporate into mixer bowl. Scrape bowl well and beat for another 15 seconds. Pour the batter into greased 9”x 13” baking pan and bake until set or a toothpick comes out clean, about 25 to 45 minutes. Let cool completely, then cut into 4’’x 1.5’’ rectangles, about 20 pieces.

Vanilla Sauce

2 cups heavy cream

1/2 cup milk

3/4 cup sugar

6 egg yolks

1 teaspoon vanilla bean paste

In a medium-sized saucepan, combine cream and milk and bring to a boil. Whisk the sugar and egg yolks together until mixture is pale. Slowly pour about half of this mixture into the yolks, mixing to blend (you don’t want eggs to cook). Pour the egg mixture back into milk mixture and cook on low heat stirring with wooden spoon until sauce appears to be getting thick. Slide your finger down the back of the wooden spoon. The line on the spoon should hold and move very slowly. At this point, the sauce is done. Pour the finished sauce into a bowl over ice to cool. Refrigerate 4 to 6 hours before using.

Chocolate Sauce

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 cups corn syrup

1 1/4 cups half & half

1/4 teaspoon salt

1 1/2 teaspoons vanilla extract

Sift the cocoa powder and sugar together and reserve. Bring corn syrup, half & half, salt and vanilla to a boil. Add sifted cocoa powder and bring back to a boil. Boil for 3 minutes. Strain through a fine mesh strainer. May be kept refrigerated for up to 2 weeks.

Caramel Sauce

2 ½ cups sugar

2 cups heavy cream

2 sticks butter

Place heavy-duty saucepan over moderate heat. Sprinkle a little sugar on the bottom of the pot. When the sugar starts to melt, sprinkle a little more sugar in pot and begin to stir with wooden spoon. Gradually add sugar and stir until all sugar is added and melted. The sugar should be a nice amber color. While stirring, very slowly and carefully add some of the cream. It is going to boil at a rapid pace and might sputter a little. Stir to combine and add more cream. Continue to add the cream while stirring until all of cream is added. Bring the caramel up to second boil after all the cream is added. Remove from heat and add butter. Stir until all the butter is incorporated. Let cool to room temperature. May be refrigerated for up to 10 days.

Snickers Ice Cream

4 Snickers bars

4 cups heavy cream

2 cups milk

1 1/2 cups sugar

9 egg yolks

1/2 ounce corn syrup

2 vanilla beans, seeded

Refrigerate Snickers Bars until hardened, then chop up and set aside. In a medium pot, bring heavy cream and milk to a boil. In a medium bowl, whisk together sugar, egg yolks, corn syrup, and vanilla bean seeds until pale. Temper the boiled milk into the egg yolks. Add this mix back into the pot and cook until it coats the back of a spoon. Strain through a fine mesh strainer and cool on an ice bath. Freeze in an ice cream machine to manufacturer’s instruction. After ice cream is extracted from the machine, fold in the chopped up Snickers pieces.


For Assembly:

4 bananas

1 cup sugar

1 cup whipped cream

Peel and slice the bananas crosswise and fan out keeping pieces stuck together. Use half of a banana per serving. Sprinkle some sugar over top of each half and caramelize using a torch. After the sugar cools, place the one-half caramelized banana on each plate. Place a Chewy Blondie rectangle on top of the caramelized banana. Put a scoop of the Snickers Ice Cream on top of the blondie. Spoon a dollop of whipped cream next to the bananas. In a tall fluted glass, layer the three sauces starting with the chocolate, then the caramel, and finishing with the vanilla. At the table when serving, pour the trio of sauces over the sundae.

Inspiration for Executive Chefs