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Friday, February 13, 2015

Culinary School - Session 73: Crepes Suzette and Chocolate Mousse Crepes


Culinary School: Session 73 (02.11.15)

Crepes Suzette and Chocolate Mousse Crepes



If crepes are just pancakes, then Crepes Suzette should be part of a complete breakfast...

Or at least that is what I will keep telling myself.


Crepes are as simple and versatile as they are delicious. Made with a thin batter of eggs, milk and flour, these smooth, pan-fried cakes can easily be used in both sweet and savory preparations. 

The intimidation factor around making Crepes is totally unwarranted. Yes, the batter needs to be completely smooth and rested before cooking. Yes, the pan needs to be kept at a specific heat. And yes, the final products are somewhat delicate. But the batter is cheap and easy to make, and each Crepe requires just an ounce or two to fill that pan. After making several dozen, you can switch your brain to auto-pilot.  

A few simple tips:

  • Slowly mix the wet ingredients into the dry to make a smoother batter. Pouring the dry over the wet will result in lumps.
  • Strain the batter to make sure it is completely smooth and then let it rest.
  • If the crepes stick to the pan, then the pan is too cold. If they bubble, the pan is too hot.

Chocolate Mousse Crepes with Chocolate Sauce and Strawberry Compote


- Ingredients Running Tally -



It makes my pastry-heart ache a bit to see how these numbers have slowed. A mere 300g of flour during the entire Plated Dessert Section? You can knock on your neighbor's door to borrow that small of a quantity.

Yet at the same time, perhaps there's some relief in learning that one does not need an entire sack of sugar and a gallon of cream to make a delicious and gorgeous plate!

Ingredients used to date (02.11.15):
  • Flour: 24,175g
  • Eggs: 15,100g (302x)
  • Sugar: 18,230g
  • Butter: 15,405g
  • Milk/Cream: 15,630g
  • Chocolate: 2,890g (since 01.12.15)

Chocolate Mousse Crepe Batter

Assorted Crepes



    - The Recipes -



    Item:

    Crepes Suzette


    Description:
    A "prepared table-side" favorite for anyone who did a lot of dining in the eighties and nineties. 

    Crepes Suzette is a simple plate of folded Crepes sauteed in an Orange Butter Sauce, flambeed, and possibly served with a small portion of Ice Cream and fresh fruit garnish. 

    For this plate, Candied Almonds as a base for the Ice Cream not only adds some textural crunch, but it keeps the Ice Cream from melting too quickly and from sliding around the plate. The fresh fruit helps balance the sweetness of the Orange Butter Sauce.

    Plain Crepes for Crepes Suzette

    Preparing Crepes Suzette with an Orange Butter Sauce

    Plated Crepes Suzette with Candied Almonds, Vanilla and Blackberry Gelato and Fresh Orange Supremes

    Plated Crepes Suzette with Candied Almonds, Vanilla and Blackberry Gelato and Fresh Orange Supremes



    Item:

    Chocolate Mousse Crepes


    Description:
    Chocolate Crepes filled with a light Chocolate Mousse served with a Chocolate Ganache Sauce and Fresh Strawberry Compote.

    Chocolate Crepe

    Chocolate Mousse Piped for Chocolate Crepe

    Plated Chocolate Mousse Crepes with Chocolate Sauce and Strawberry Compote

    Plated Chocolate Mousse Crepes with Chocolate Sauce and Strawberry Compote


    Next - Session 74: Souffles and Quenelle Test


    Previous - Session 72: Beignets, Bomboloni, Churros, Fritters... and Napkin Folding


    Take a look at the full syllabus




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