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Plated desserts
Crêpe Prali-Suzette
Made with 60% HAZELNUT
An original recipe from Christophe Domange, at L'Ecole Valrhona, calculated for 20 desserts
4 stepsRecipe Step by Step
Step01
Hazelnut 60% Praliné Crêpe
415g flour
330g eggs
2g salt
165g 60% HAZELNUT PRALINE
865g whole milk
17g plum kernel oil
8g orange zests
Pour 1/3 of the milk onto the PRALINE and mix using a whisk to have a perfect smooth texture. Add the rest of sugar and mix.
Mix the flour and salt, add the eggs while whisking vigorously. Incorporate the milk with Praliné. Add the plum kernel oil and the orange zests. Let the preparation one hour aside before cooking.
Step02
Orange juice caramel
810g orange juice
15g orange zests
160g sugar
Cook a dry caramel and add the orange juice and the orange zests to cook. Bring to a boil and cook for 2 minutes.
Cool and reserve in the refrigerator. Before use, filter.
Step03
Prali-Suzette sauce
165g 60% HAZELNUT PRALINE
935g orange juice caramel
Emulsify the cold caramel orange juice with the 60% HAZELNUT PRALINE. Reserve in the refrigerator.
Step04
Candied oranges zests
AA orange
1g sugar
3g orange juice
Wash oranges and zests, taking care not to remove the white part. Cut the zest into thin julienne and blanch 3 times, starting in cold water.
Place blanched zests in a small saucepan, add 25 g sugar and orange juice and gently bring to a simmer, and cool. Repeat the operation twice.
Assembly and finishing
In a pancake pan, put 30g of the Crêpes mixture and cook about 2 minutes before turning the Crêpe and cook about two more minutes, then reserve on a plate.At the moment of serving, take out three Crêpes, place 15g of Prali-Suzette Sauce on each Crêpe and fold them into a triangle. In a pan, pour 65g of Prali-Suzette Sauce, place the pancakes, drizzle with hot sauce. On a rectangular plate, place the three Crêpes, top them with sauce and place on each Crêpe an Orange Supreme and some Candied Orange Zest.