What’s best ? A crepe ? or a Grand Marnier Souffle ?
A crepe stuffed with Grand Marnier Souffle !!!! The French favorite Holiday of the Chandeleur is coming up February 2nd ( read more about it on the blog in a previous “recipe “post ) and you are just in time to master the art of crepe making ! Here are some tips from my kitchen .
I served mines with some home made Grand Marnier gelato ( just ad Grand Marnier to a gelato cream base ) and it was the perfect hot , cold , fluffy and chewy texture …amazing and sure to blow your mind and your guest’s mind !
This recipe will make 6 small individual crepes . ( The ones on the photo were big : 11″ diameter and big enough for 2 people )
First you need to make the crepes ( see recipe under “La Chandeleur ” ) and put aside . It is best to make them just before not too long in advance .
Then make a pastry cream ( This can be done in advance )
250 ml of milk , 3 egg yolks , 50 grams of granulated sugar ( about 3 1/2 Tbs) 15 grams ( 2 small tbsp ) of corn starch . 1/2 vanilla bean .
Mix the egg yolks with sugar and corn starch . Ad the warm milk infused with the vanilla bean . Return to the pan and cook until it bubble mixing with a wooden spoon all the time ) . The boiling process smooth the pastry cream . Remove from heat and reserve with a plastic wrap covering the cream ( it has to touch the cream or this one will make a “skin” ) You can keep in refrigerator for a couple of days .
Prepare the souffle batter just before to cook or it won’t rise so well .
Beat with an electric whisk 4 large egg whites with a pinch of salt . When getting firm , ad slowly 2 tbsp of sugar . and continue to beat until firm and shinny .
Incorporate gently the egg white mix into the pastry cream ( the cream cannot be hot , if you just made it . let it cool down at room temperature ) Do not over mix .
Stuff the crepes while setting them up on parchment paper .
Cook 10-12 mns in hot oven 375-400F until fluffy . Do not open the oven or the souffle will flop .
Sprinkle with confectioner sugar and serve immediately with the Grand Marnier gelato or home made “creme anglaise ” ( see below ) flavored with Grand Marnier . I made a little hole into the middle of the crepe and spoon a scoop of gelato that melted and worked like the sauce does when you eat a grand Marnier souffle. If you do not want alcohol you can serve this with vanilla gelato and chocolate sauce .
Basic creme anglaise : It is almost the same principal as the pastry cream with the difference that this one cannot boil or it will curl .
4 egg yolks + 80 grams of sugar + 400 ml of warm milk. return to the pan and cook on low to medium low heat turning constantly with a wooden spoon until it coats the spoon ( this can takes around 10-13 mns ) Ad Grand Marnier to your liking ; I like about 40 ml