Elizabeth Colling, our lovely food editor who just moved to California, is a fan of boozy desserts for wedding reception dessert tables. She specifically loves warm doughnuts filled with alcohol-infused goodness.
If her suggestion piques your interest, Flex Mussels makes some delightful Danishes stuffed with pina colada, Maker's Mark caramel, blueberry daiquiri, white russian, and German dark chocolate Grand Marnier. Chef Zac Young, executive pastry chef at Flex Mussels, generously gave me his recipe for one of the fillings, so you can plump up your own pastries, or share it with your caterer!
Dark Chocolate Grand Marnier Filling:
600g rams dark chocolate
100 grams light corn syrup
150 grams heavy cream
Pinch of salt
150 grams Grand Marnier orange liqueur
Zest from a half an orange, grated
100 grams freshly squeezed orange juice (from 1 to 2 oranges)
Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. In a separate pan, combine corn syrup and cream, and bring it to a boil. Slowly mix in the dark chocolate. Add salt, and then, with a hand mixer, blend in Grand Marnier, orange zest and juice. Cover the bowl with plastic wrap, and place it in the refrigerator for at least six hours. The filling will firm up overnight.