Chef Lemon demonstrates Delmonico, NOLA King Cake pastries


Posted on February 24, 2014 at 2:22 PM

Updated Tuesday, Feb 25 at 12:10 PM
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When it comes to the restaurant business, the quality of the chefs is extremely important, and not surprisingly, both Emeril's Delmonico and NOLA Restaurant have a wonderful pastry chef, Amy Lemon, who is in Frank's Kitchen to demonstrate a couple special pastry recipes.

Chef Amy Lemon has a lot of other desserts to try out at both NOLA Restaarant and Emeril's Delmonico. Emeril's is located at 1300 St.Charles Avenue. It's open 7 days a week for dinner, and it’s also open for lunch, but only on Friday.

For more information, including a look at their menu, click here.

KING CAKE BREAD PUDDING W/BLACKBERRY COMPOTE & LEMON GOAT CHEESE ICE CREAM- Recipe courtesy Chef Amy Lemon and Chef Emeril Lagasse, NOLA Restaurant


  • 1 pound white bread, such as Pullman loaf or French, cut into 1-inch cubes
  • 8 large eggs
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 5 cups plus ¼ cup whole milk
  • 4 tablespoons melted unsalted butter
  • 2 ¼ cups Confectioners’ sugar
  • 1 tablespoon lemon juice
  • Purple, green and gold sanding sugar, for decorating
  • Blackberry Compote, for serving, optional
  • Lemon Goat Cheese Ice Cream, for serving, optional, or storebought vanilla ice cream


  • Place the bread in a large mixing bowl.
  • In a separate mixing bowl, combine the eggs, sugar, vanilla, cinnamon and salt and whisk until thickened and smooth. 
  • Whisk in 5 cups of the milk, then pour the egg mixture over the bread cubes and allow to sit for about 15 minutes.
  • Preheat the oven to 350°F.
  • Brush a 9- by 13-inch baking dish with some of the melted butter, coating well on all sides, then gently stir the remaining melted butter into the bread mixture. Spoon the bread mixture into the buttered pan and transfer to the oven. Bake until the center of the bread pudding is set and the top is golden brown, 55 to 60 minutes. Remove from the oven and set aside to cool for 15 minutes.
  • While the bread pudding is cooling, combine the confectioners’ sugar, remaining ¼ cup milk and the lemon juice in a small bowl and stir until smooth. After the pudding has cooled for 15 minutes, pour the sugar glaze evenly over the top, then decorate with the colored sanding sugar as desired.

    Serves 12

Blackberry Compote


  • 3 pints blackberries
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • ½ lemon, juiced and zested
  • ½ vanilla bean, halved lengthwise


  • In a large saucepan combine two pints of the blackberries and the remaining ingredients.
  • Bring to a simmer over medium heat and continue to cook, stirring frequently, until the berries have released their juices and the mixture has thickened.
  • Remove from the heat and stir in the remaining blackberries.
  • Set aside to cool.

Makes 1 quart

Lemon Goat Cheese Ice Cream


  • 3 cups whole milk
  • 1 1/3 cups sugar
  • Finely grated zest of 1 lemon
  • 7 large egg yolks
  • 1 pound soft, mild goat cheese, crumbled at room temperature


  • Prepare an ice bath in a large bowl and place another slightly smaller heatproof bowl on top.
  • Combine the milk, sugar and lemon zest in a large saucepan and bring just to a boil.
  • In a heatproof mixing bowl, whisk the egg yolks until smooth, then whisk in some of the hot milk mixture, little by little, to temper the yolks.
  • Whisk the yolk-milk mixture into the hot milk remaining in the saucepan and continue to cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
  • Remove from the heat immediately and strain through a fine mesh sieve into the bowl set over the ice bath. Whisk in the goat cheese until smooth, then allow to cool to room temperature.
  • Chill the mixture thoroughly, then process in an ice cream maker according to manufacturer’s directions.

    Makes about 1 quart

HOMEMADE KING CAKE DOUGHNUTS- Recipe courtesy Chef Amy Lemon and Chef Emeril Lagasse, Emeril’s Delmonico


  • 1 package active dry yeast
  • 2 tablespoons warm water, not hotter than 110 degrees F
  • 4 cups all-purpose flour
  • 1 cup whole milk
  • ¼ cup melted butter
  • 3 large eggs
  • 2 tablespoons sugar
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons cinnamon
  • 1 recipe King Cake Icing, as follows
  • Purple, Green and Gold sanding sugar


  • Place the yeast and the warm water in the bowl of a standing mixer fitted with the dough hook attachment.  Let stand for about 5 minutes or until the yeast begins to bubble. Add the remaining ingredients and mix on low speed for 8 minutes. Scrape the edges of the bowl every few minutes. If you do not have a standing mixer, knead the dough for about 15 minutes.
  • Remove the dough from the mixer and place in a greased bowl and cover with plastic wrap.
  • Let the dough proof at room temperature for 30 minutes.
  • Generously flour a cutting board or a flat surface.  Roll the dough out until it is ½-inch thick.
  • Cut the doughnuts using a 3-inch round cookie cutter. Cut out the center with a round ½-inch cutter.
  • Transfer the doughnuts to a greased baking sheet and cover with plastic wrap. Let the doughnuts proof at room temperature for another 30 minutes.
  • Preheat a fryer to 325°F and fry the doughnuts in batches until golden brown on each side, about 5 minutes total.
  • Transfer the doughnuts to a paper towel lined baking sheet or a rack positioned over a baking sheet and let cool for 3 minutes.
  • Working one at a time, dip one side of a warm doughnut in the King Cake Icing and then sprinkle as desired with purple, green, and gold sugar. Repeat with the remaining donuts.

Yield: 13 doughnuts


  • 2 ¼ cups powdered sugar
  • ¼ cup whole milk
  • ½ teaspoon lemon juice


  • Whisk all of the ingredients together until smooth.
  • Set aside until ready to use.

Yield: 2 ½ cups