Crepe Suzette w/ Orange Chocolate Mousse and Candied Citrus Zest

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Submitted by Sam_I_Am.

Contents

Candied Citrus Zest

Use a peeler to cut-off strips of zest from an orange and a lemon. If you get the pith (the white bitter part) scrape it off with a knife. (As seen in the bottom right below.)

Crepe1.jpg

Julienne the zest, getting even length pieces. Save the rounded parts that didn't make it into the matchsticks, as you'll need zest for other recipes. (As in the top right above. You'll get even more, as the pieces aren't rectangles.)

Boil the pieces in water for 10 minutes and then drain. Do this 3 times. The zest should get translucent and soft.

Crepe2.jpg

Bring the above to a boil and then simmer with zest for 25 minutes. The pieces becomes edible and sweet. Drain again and roll in sugar. Let cool.

Crepe3.jpg

Notice that by this point, you can't really tell orange from the lemon. I was kinda bummed by this, but they still tasted good.

Orange-Chocolate Mousse

Melt the above in a double boiler. I shredded the unsweetened with a microplane. I should have just chopped it with a serrated knife.

Crepe4.jpg

When smooth, add 1 t orange zest and 1.5 sticks butter. Mix well and let cool to room temp.

Whisk 8 egg yolks (save the whites) with 1/2 C sugar until thick and light yellow. If you only have a hand-whisk, this is pretty rough. I'm getting a nice new mixer in a week, so put my old mixer in storage last week. I also lifted weights right before cooking. I'm an idiot.

Crepe5.jpg

Whisk the 8 whites with 1 T sugar until thick and foamy. (This also sucks with a hand-whisk.)

Crepe6.jpg

Whisk a quarter of the whites concoction into the chocolate, and then carefully fold the rest in as well. You want it to stay airy, but get mostly homogeneous.

Whisk 1 C whipping cream with 1 T sugar. (Yes, it sucks. Yes, mixers are very useful. I get it.) Fold this into the mousse. Chill for > 1 hour to set.

Orange Crepes

I modified a normal crepe recipe to include more orange.

Put all of the above in a blender and mix on high for 10 seconds. This ensures a much smoother batter than whisking. (Thank god.)

Crepe7.jpg

Then let sit for at least an hour in the fridge. This lets the bubbles work-out.

You definitely don't need a special crepe-pan; I used a normal 10" teflon frying pan. Over medium heat, coat the pan with butter. When it's all melted, pour a little less than 1/4 cup of batter into the pan and sorta roll the contents around so the liquid hits the edges of the base of the pan twice, moving the mass of the uncooked batter around and around till it sets. Let sit on the heat till the edges look cooked, and then flip. I couldn't get a nice natural flip on my frypan, so I used a long spatula. Pretty lame, but it worked fine. Let sit on the other side for ~20 seconds and then move to a cookie sheet in a 175degree oven while you make the rest of the crepes and then eat dinner.

Crepe8.jpg

Crepe Suzette

I don't have any prep-pics of the suzette part, because I was doing it while my guests waited. Sorry.

Melt the above over medium heat and stir. When it's dissolved, add 1 stick softened butter. After mixed and starting to simmer, coat each crepe one at a time on both sides. Don't bother with the flame trick; it's really cool looking but doesn't do anything for the food at all. The only alcohol that's burning is the vapors above the food, so the alcohol in the food isn't effected.

Fold into quarters and pour over extra sauce. Dish the mousse topped with the candied zest. Serve.

Crepe9.jpg

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