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Robard's Award-winning Texas Two-Step Peach Donut Sundae

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.
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Course Desserts

Ingredients
  

Brioche Donut

  • 3/4 oz dry active yeast
  • 1 cup + 1 tbsp Milk, room temperature
  • 1 cup Bread Flour (first amount)
  • 1 3/4 cup Bread Flour (2nd amount)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tbsp salt
  • 11 Eggs, whisked (first amount)
  • 5 Eggs (2nd amount)
  • 3 cups butter

Texas Peach-Basil Compote

  • 3 Texas Yellow Peach, medium dice
  • 8 Basil, chiffonade* Medium Size Leaves
  • 3 tbsp light brown sugar
  • Lemon Juice, fresh To Taste

Rebecca Creek Whiskey Toffee Sauce

  • 1 cup Dark Brown Sugar
  • 1 tbsp butter
  • 1 cup heavy whipping cream
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1 cup Rebecca Creek Whiskey

Peach Jam

  • 4 Texas Yellow Peach, large dice
  • 1/4 cup light brown sugar
  • 1/4 vanilla bean Scraped
  • 2 tbsp lemon juice

Instructions
 

Brioche Donut

  • 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

Peach Jam

  • 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

Assembly

  • 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!
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