Get your just (and presidential) desserts

For the past 25 years, Roland Mesnier has been the executive pastry chef at the White House. Mesnier retired this past June after serving in the Carter, Reagan, Bush Sr., Clinton and Bush Jr. administrations. He was invited on the “Today” show to share some of the tasty treats he created for those heads-of-state and to discuss his new cookbook, "Dessert University." Here are the recipes:

Peach and Blackberry Cobbler
(One of President Bill Clinton's favorite desserts)

For Blackberry Sauce:
2 pounds frozen blackberries
4 tablespoons cornstarch
3 teaspoons water
3-1/2 tablespoons sugar

1. Set the blackberries in a strainer over a bowl to defrost. Reserve 1/2 cup of the juice. (Discard the remaining juice or save it for another use).
2. Combine the cornstarch and water in a small bowl and stir to dissolve.
3. Combine the 1/2-cup reserved juice and the sugar in a medium saucepan, and bring to a boil. Stir in the dissolved cornstarch and continue to cook until the mixture is thickened, 3 to 4 minutes.
4. Gently stir in the defrosted blackberries, being careful not to break them up. Taste for sugar and add more if necessary. Scrape the sauce into a bowl or container, and cool to room temperature. Covered and refrigerated, the sauce will keep for 2 or 3 days.

For Cobbler Dough:
2 large eggs, hard-boiled and cooled
2 cups all-purpose flour
1 cup sugar, or more to taste
1 teaspoon baking soda
1/2 tablespoon cream of tartar
Pinch salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 pieces
3/4 cup plus 2 tablespoons heavy cream

1. Separate the egg yolks from the whites and set the whites aside for another use. Push the yolks through a fine-mesh strainer into a small bowl and set aside.
2. Combine the flour, sugar, baking soda, cream of tartar and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the mixture resembles coarse meal.
3. Add the egg yolks and the heavy cream, and mix until the dough just comes together. Cover the bowl with a kitchen towel until ready to use, up to 1 day.

To make Peach-Blackberry Cobbler:
5 ripe peaches
1 tablespoon fresh lemon juice
1 cup cake crumbs or fresh bread crumbs
1 tablespoon cinnamon sugar
Whipped cream or vanilla ice cream

1. Preheat oven to 375 degrees.
2. Peel, pit and slice the peaches. Place them in a shallow bowl and toss with the lemon juice.
3. Sprinkle the cake crumbs over the bottom of an 11 x 7-inch baking dish. Arrange peach slices on top of the crumbs. Cover peaches with Blackberry Sauce.
4. Turn the dough out onto a lightly floured work surface and sprinkle it with a little flour. With a lightly floured rolling pin, roll the dough out to form a rectangle a little bigger than the baking dish, rotating the dough as you roll it and occasionally sliding a flat metal spatula underneath to make sure the dough does not stick to the work surface.
5. Trim the dough to same size as baking dish. Slide the dough onto a baking sheet. Brush with the melted butter, and sprinkle with the cinnamon sugar. With a sharp paring knife, score the dough with lengthwise and crosswise cuts about 1/16 inches deep to make a pattern of little squares.
6. Place the dough in the oven and back until golden brown and firm, about 25 minutes. Remove the crust from the oven, and let it cool on the baking sheet on a wire rack for 10 minutes. Turn the heat down to 250 degrees.
7. Place the slightly cooled crust on top of the fruit in the baking dish. Place the dish in the oven and bake until the fruit is warmed through, about 30 minutes.
8. Serve warm, with whipped cream or vanilla ice cream.

Apple Cider Creme Brulee
(One of President George W. Bush's Favorite Desserts)
12 large egg yolks
3/4 cup plus 2 tablespoons sugar, plus about 1/2 cup for sprinkling
6 tablespoons cornstarch
1 quart apple cider
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 cup fresh lemon juice
1/2 teaspoon grated lemon zest
8 tablespoons (1 stick) unsalted butter
5 whole baked apples, filled with prunes and cut into quarters

1. Combine the egg yolks, the 3/4 cup plus 2 tablespoons sugar, and the cornstarch in a medium bowl and whisk until smooth.
2. Place the cider, cinnamon, cloves, lemon juice and grated lemon zest in a medium saucepan and bring to a boil. Slowly dribble one third of the hot cider into the egg-yolk mixture, whisking constantly. Whisk the egg-yolk mixture back into the remaining cider and return the pan to the heat. Whisking constantly, bring the mixture back to a boil. Pour the custard through a fine-mesh strainer into a bowl. Whisk in the butter until completely melted.
3. Arrange the quartered apples on the bottom of a 7x12-inch baking dish or ten 6-ounce ramekins. Pour the hot custard over the apples. Refrigerate uncovered for at least 4 hours or up to 2 days.
4. When you are ready to serve the brulee, sprinkle the custard with enough sugar to make a 1/8-inch deep layer (about 1/2 cup). Using a small propane torch, begin in one corner and apply the flame to the sugar using a circular motion, moving on when the sugar has melted and caramelized. Don't be afraid to really brown the sugar — the darker it is, the crisper and more flavorful the crust will be. Move the torch in this manner over the entire surface of the custard until the sugar is completely browned.
Serve immediately.

Chocolate Chip Cookies
(Popular "Presidential" Cookies)
3 cups plus 3 tablespoons all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs
1/4 cup molasses
1 tablespoon pure vanilla extract
2 cups (one 12-ounce bag) chocolate chips
1 cup chopped walnuts

1. Combine the flour, baking soda and salt in a medium mixing bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until thoroughly combined. Beat in the eggs, molasses and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Then stir in the chocolate chips and walnuts. Place the bowl in the refrigerator and allow the dough to chill for 1 hour.
3. Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or silpat pads.
4. Drop heaping tablespoons or #40 ice-cream scoops of the dough 2 inches apart on the prepared baking sheets, flattening them slightly by hand.
5. Bake until just light golden, 8 to 10 minutes. Cool the cookies for 5 minutes on the baking sheets before using a metal spatula to transfer them to a wire rack to cool completely. Chocolate Chip Cookies will keep in an airtight container for 2 to 3 days.

Almond Crescent Cookies
(Popular "Presidential" Cookies)
8 ounces almond paste
1/2 cup plus 2 tablespoons sugar
3 large egg whites, 2 in one small bowl and 1 in another small bowl
3 tablespoons chopped store-bought candied orange peel
2-1/2 cups sliced almonds
1/4 cup heavy syrup

1. Preheat the oven to 400 degrees. Line several baking sheets with parchment paper or silpat pads.
2. Place the almond paste and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed until well combined. With the mixer still on low, add the 2 egg whites, a little at a time so that no lumps form, and mix well, scraping down the sides of the bowl as necessary. Stir in the candied orange peel.
3. Sprinkle the work surface with the remaining 2 tablespoons sugar. Place the remaining egg white in a cake pan or pie plate and lightly beat it with a fork. Place the almonds in another cake pan or pie plate.
4. Roll scant tablespoonfuls of the batter into balls, or scoop them out with an ice cream scoop. Roll the balls first in the egg white and then in the almonds. Shape the coated cookies between your palms into 2-inch-long logs, and place them on the prepared baking sheets, leaving at least 3/4 inch between cookies and bending the ends toward each other slightly to form crescents.
5. Bake until golden brown, 12 to 15 minutes. Remove the cookies from the oven and lightly brush them with the heavy syrup. Let them cool completely on the baking sheets. Almond Crescents will keep in an airtight container at room temperature for 5 to 6 days.

Apricot Sunburst Soufflé
1 pound dried apricots
1-1/2 cups sugar, plus more for sprinkling
2 teaspoons fresh lime juice
1-1/2 teaspoons grated lime zest
Pinch salt
1-1/2 cups shelled unsalted pistachio nuts, chopped
1-1/2 cups caramelized pecans
1-1/2 cups red glazed cherries, chopped
5 large egg whites at room temperature
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon finely chopped fresh mint leaves
About 3 cups cut-up fresh fruit

1. Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil. Lower the heat, cover and cook at a bare simmer until tender, 30 to 40 minutes. Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade. You should have about 1 cup of puree.
2. Preheat the oven to 375 degrees. Butter a 10-inch savarin mold and sprinkle it generously with sugar. Combine the pureed apricots, 1/4 cup of the sugar and the lime juice, lime zest, salt, pistachios, pecans and cherries in a large bowl.
3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks. With the mixer on, add the remaining 1/4 cup sugar in a slow stream. Continue to beat until the egg whites hold very stiff peaks. Carefully fold the whites into the apricot mixture. Scrape the mixture into the prepared savarin mold and place it in the oven. Bake until firm, 10 to 15 minutes. Remove the dish from the oven and let it cool completely on a wire rack.
4. While the soufflé is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth. Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil. Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat and stir in the mint.
5. Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the soufflé. Fill the center with the fresh fruit, and spoon the sauce around the base.

Recipes excerpted from "Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from Former White House Pastry Chef Roland Mesnier," by Roland Mesnier. Copyright © 2004 by Chef Roland Mesnier.  Published by Simon & Schuster, Inc. No part of this excerpt can be used without permission of the publisher.

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