Caesar Twinkies Recipe
brioche crouton, mascarpone mousse, romaine lettuce
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Ingredients
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Brioche Croutons
Mascarpone Mousse (Caesar flavored)
Salad & Assembly
Method
Brioche Croutons
- 1
Prepare brioche
Preheat oven to 350°F (175°C). Slice the brioche loaf into 1-inch thick slices, then cut each slice into long finger shapes (~1 x 4 inches) to resemble 'twinkies'.
- 2
Season and toast
Melt the unsalted butter with the olive oil in a small saucepan over low heat. Stir in the minced garlic, sea salt, and freshly ground black pepper and warm for 30 seconds to bloom the garlic, then remove from heat. Brush the butter mixture evenly over brioche fingers on a baking sheet lined with parchment, spacing them so they crisp on all sides. Bake for 8–10 minutes, turning once halfway, until golden and crisp but still slightly tender inside. Let cool on a rack.
Mascarpone Mousse (Caesar flavored)
- 3
Make base
In a medium bowl, combine mascarpone, mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, anchovy paste, and minced garlic. Use a whisk or rubber spatula to blend until smooth and homogenous. Season with 1/4 tsp salt and 1/4 tsp black pepper; taste and adjust lemon or anchovy to your preference.
- 4
Whip cream and fold
In a separate chilled bowl, whip the cold heavy cream to soft peaks using a whisk or electric mixer (about 1–2 minutes). Gently fold the whipped cream into the mascarpone mixture in two additions to create a light mousse—do this gently to keep volume. Chill the mousse in the refrigerator for at least 20 minutes to firm slightly.
Salad & Assembly
- 5
Prepare lettuce
Tear or chiffonade the romaine into 1–2 inch pieces if using whole hearts, or separate leaves if using small hearts. Pat dry to remove excess moisture so mousse will adhere better.
- 6
Assemble CAESAR TWINKIES
Place a small bed of romaine (about 1–2 oz) on individual plates or one shared platter. Pipe or dollop the mascarpone mousse onto each brioche finger using a piping bag fitted with a round tip or a spoon—aim for a generous ridge along the top to mimic the 'twinkie' profile. Arrange 3–4 mousse-topped brioche fingers atop the lettuce per serving (or as desired).
- 7