• 5  eggs
• 1 cup sugar
• ¼ cup butter, soft
• 1 cup cake flour
• 18 oz. dark chocolate, melted

White Chocolate Sauce

• 1 cup white chocolate, chopped
• 1 cup heavy cream
• 2 oz. white rum
• 3 oz. sugar

• 2 cups graham cracker crumbs
• 1 stick (8 tablespoons) melted butter
• 1/2 cup brown sugar
• 2½ pounds softened cream cheese
• 1¼ cups sugar
• 1¼ cups Creole cream cheese
• 3 medium eggs
• 3/4 cup sour cream
• 2 tablespoons powdered sugar

Chef's Note: Chef Danny created this recipe using The Commander’s Palace New Orleans Cookbook by Ella and Dick Brennan as a reference.
Sour cream can be substituted for the Creole cream cheese if it is not available in your area.

Creole Cream Cheese Cheesecake

Click image to enlarge

• 1 cup flour 
• 1 teaspoon sugar 
• 1/4 teaspoon salt 
• 7 tablespoons butter, diced

 John Besh Basic Pie Dough

Click image to enlarge

• 1 pound basic pie dough (Recipe here)
• 3/4 cup sugar
• 3 each large eggs, beaten
• 1/4 teaspoon vanilla
• 13 tablespoons butter, softened, divided
• 1/4 cup plus 2 tablespoons flour, divided
• 5 to 6 each ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon 
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/2 cup almond flour
• powdered sugar, for dusting

Chef John Besh's Thanksgiving Pie Tart

• 3/4 cup granulated sugar, in all
• 4 tablespoons water
• 3 large eggs 
• 2 cups whole milk, scalded
• 1/2 teaspoon best quality pure vanilla extract

Caramel Cup Custard

Click image to enlarge

• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 3 cups self-rising four plus more for dusting hands
• 2 sticks salted butter
• 1 cup Louisiana pecans
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup light brown sugar
• 1 egg
•  2 tablespoons whole milk

• 1 1/2 cup all purpose flower
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup lard
• 1/4 cup butter
• 1/4 cup ice cold water
• 3 egg yoks
• 1 tbs orange zest
• 1 12 oz can sweetened conedsed mik
• 2/3 cup frresh squeezed orange juice
• 4 oz semi-sweet chocolate
• 1/4 cup heavy cream
   

Caption

• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

Click image to enlarge

• 3 cups peeled and sliced fresh peaches
• 1/2 cup granulated sugar
• 1/4 cup (4 tablespoons) butter cut in small pieces

Crust

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1/4 cup (4 tablespoons) butter
• 1/2 cup (or less) heavy cream

Louisiana Peach Cobbler

Click image to enlarge