Find out what all the buzz is about at Robard’s Steakhouse, named for the maverick Houstonian born Howard Robard Hughes, this chic destination set on the gorgeous grounds of The Woodlands Resort, captures Hughes’ innovative spirit when it comes to FOOD. Robard’s is known for its juicy, fork-tender steaks and savory sides...plus, it’s very own beehive out back that produces a sweet touch of honey used in many of the dishes, including this donut inspired dessert.
In a Kitchen Aid mixing bowl, whisk together yeast and milk
Stir in first amount of bread flour until it becomes a paste
Cover with remaining flours, then sugar and salt. Let stand for 1 hour at room temperature
Add first amount of eggs to flour mixture
Using a dough hook, mix dough on speed 1 for 2 minute
Turn to speed 2 and mix for 5 minutes. Take care to ensure gluten is developing
Turn to speed 3 for 2 minutes
Began to add balance of eggs 1 at a time making sure that you are scraping the bowl and that all of the eggs are incorporated before you add the next egg.
Begin to add softened butter (no lumps)
Refrigerate dough overnight
Shape as desired
Fry at 360*F for 3 minutes on each side.
Remove access oil and plate immediately
Texas Peach-Basil Compote
In a small bowl, gently combine all ingredients
Adjust flavor with lemon juice
NOTE: chiffonade fine cut is essential for flavor
Rebecca Creek Whiskey Toffee Sauce
In a medium saucepot, bring sugar, butter, heavy whipping cream, milk and salt to a boil.
Cook for 5 minutes on medium heat
Remove from heat and add whiskey
Reserve for final plating
In a medium saucepot, combine all ingredients and reduce by half
Pulse in robot coupe to ensure it is not a smooth puree. You want the texture of the peaches
Cool down and reserve in a squeeze bottle.
*Note: do not substitute vanilla bean with vanilla extract as it will change the texture and flavor of recipe ... it is better to omit vanilla bean than use than extract
On a plate arrange the peach compote and buttered Texas pecans. Fry donuts and immediately place them on top of the peaches and pecans. Squeeze Peach jam into the holes of the donuts. Add your favorite ice cream (we serve with 10 Bean Vanilla Ice Cream) and generously drizzle ¼ cup of warm whiskey sauce over the plate. Add donut holes for garnish on top of ice cream and serve immediately. Enjoy!