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17 LAYER GATEAU DE CREPES

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 Top of cake is spread with Orange zest & Grand Marnier crème brulee mix and blow torched “a la minute “ as we all knowCrêpes_Recipes

Crêpes | Crème Diplomate | Grand-Marnier Brulée | Orange & Passion fruit Sauces | MONTAGE 

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 CREPES

  • 1 quart of milk

  • 180 gm butter

  • 10 eggs

  • 180 gm sugar

  • 500 gm AP flour

  • 1 tsp Vanilla extract

600 milk (cold)

17 Crepes per cake = 11 portions

Step1:

Bring milk and butter together to a boil.

Mix together eggs, sugar, flour, vanilla extract.

Gradually add the boiling mix to the egg mix, mixing well until all liquid is added.

Refrigerate overnight or at least 6 hours

Step 2:

Just being ready to make the crêpes, add the remaining milk (600 gm)

 CRÈME DIPLOMATE

PASTRY CREAM

  • 1 quart milk

  • 250 gm sugar

  • 80 gm pastry cream powder

  • 2 whole eggs

  • 1 tbsp orange blossom water

For 750 gm pastry cream, add 200 gm whipped cream, to obtain one crepe cake

Bring milk to a boil

Pour some of it into sugar/egg mixture

Combine both part with boiling milk and bring back to the boil stirring constantly.

 GRAND MARNIER CRÈME BRULEE

  • 10 yolks

  • 150 gm sugar

  • Zest of 1 orange

  • 3 once of Grand-Marnier

1 quart heavy cream

Mix yolks ,sugar and orange zest energetically until smooth texture.

Add GM and heavy cream, mix well and reserve for at lest an hour or two in refrigerator

 ORANGE SAUCE

  • 1 galon fresh orange juice

  • 3 orange zest

  • Segments of 6 oranges

Combine all ingredients.

Reduce to a third

Make a liaison with a corn starch solution.

(1 tbsp corn starch / 2 tbsp water)

The sauce has to serve on the side and poured on plate by server.

 
  PASSION FRUIT SAUCE

  • 1 kg Mango Puree

  • 1 kg Passion Fruit Puree

  • 50 gm Sugar

  • Passion fruit seeds

Reduce the purées half way , add the sugar and keep refrigerated until needed

Passion fruit will be added to the sauce directly on the plate.

 
 MONTAGE

   In order

- 17 thin crepes layered with:

- 1/8 inch thick “Diplomate cream”

  • ¼ inch thick Grand Marnier Brulee on top of cake

- Orange Sauce

Served on the side

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BLAGUE

A lire à haute voie

Comment faire des crêpes au whisky

Préparez la pâte.

> Buvez une gorgée de whisky.

> Faites chauffer une poêle.

> Buvez encore deux gorgées de whisky.

> Mettez un peu d'huile dans la poêle.

> Mélangez une cuiller avec la pâte.

> Buvez encore 3 whiskys de gorgée.

> Mettez un peu de poêle dans la pâte.

> Encore buvez 4 whiskys de gorgée.

> Patelez bien l'étale.

> Cherchez une autre wouteille de bisky.

> Versez un wherre de visky autre.

> Crépez la tourne.

> Faites cuire le whisky encore une petute minite.

> Sortez la poêle de la crêpe.

> La crêpe relevez du plancher.

> Beurrez du mettre cure la sêpe.

> Crêpez le sucre.

> Boutez encore une autre whisky cherche.

> Tes la mable et versez un verre de crêpe.

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