🍴Gâteau de Crêpes Suzette

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. In some countries, such as France, pancakes are known as crêpes and are made with a thinner batter and a variety of fillings

‍To mark the occasion, our Fine Foods Product Development Manage David Duverger has created a dish using our Blood Oranges and dry goods from Fine Foods.

‍Check out the Gâteau de Crêpes Suzette recipe below 👇🏽😍

Ingredients

• Crepe mix

  ‍200ml whole milk 

  10ml brown rum

  2 egg yolk

  40g sugar‍

  ‍40g flour 

  ‍30g butter noisette

  ‍ ‍3 egg white 

• Crème chiboust (Crème patisserie)

  ‍ ‍5 egg yolks 

  ‍ ‍20g caster sugar

  ‍45g corn starch

  ‍1 blood

• Orange zest

  ‍ ‍500ml whole milk

  ‍ ‍3 bronze gelatine leaves 

• Italian meringue

  5 egg white

  125g sugar

• Confit blood orange

  ‍3 orange peeled

  ‍200g sugar 

  ‍200ml water

• Blood Orange insert

  ‍3 oranges in segment (250g)

  ‍100 water 

  ‍ ‍150g sugar 

  ‍ ‍3 bronze gelatine leaves

• Suzette sauce 

  ‍ 50g butter

  ‍ 60g sugar 

  ‍ 1 orange juice

  ‍ 30ml Cointreau

Method

1. Prepare the Oven

• Preheat oven to 180°C.

2. Make the Crêpe Batter

1. Emulsify egg yolks and sugar.

2. Add flour and mix.

3. Incorporate milk, rum, and beurre noisette (brown butter).

4. Whisk egg whites to soft peaks.

5. Gently fold egg whites into the batter.

3. Cook the Crêpes

• Cook crêpes in a buttered hot pan on one side.

• Finish in oven for 3 minutes.

• Prepare:

• 1 × 28 cm crêpe

• 2 × 20 cm crêpes

• 1 × 16 cm crêpe

4. Prepare Confit Blood Orange Peel

1. Blanch orange peel 4 times (start in cold water each time).

2. Cook peel in syrup until translucent and tender.

3. Dice and reserve.

5. Prepare Blood Orange Segments

• Carefully segment the blood oranges and retain juices.

6. Prepare Blood Orange Insert

1. Bring water, sugar, and reserved orange juice to a boil.

2. Add orange segments.

3. Remove from heat and add pre-soaked gelatine.

4. Pour into mould and refrigerate until set.

7. Make Crème Pâtissière

1. Prepare classic crème pâtissière.

2. Add diced confit orange peel.

3. Finish with gelatine and allow to cool slightly.

8. Prepare Italian Meringue

• Cook sugar syrup to 118°C.

• Pour over whipping egg whites and whisk until glossy and stable.

9. Make Crème Chiboust

• Fold Italian meringue gently into the crème pâtissière.

10. Assemble

1. Line mould or dish with cling film.

2. Layer as follows:

• 28 cm crêpe

• Crème chiboust

• 20 cm crêpe

• Cream

• 16 cm crêpe

• Cream

• Blood orange insert

• Cream

• Finish with 20 cm crêpe

11. Set

• Refrigerate until fully set and stable.

12. Finish

• Coat with crêpe Suzette sauce.

• Flambé before serving.