ScarlettChocolate Soufflé Crêpes
June 26th 2007 10:43
Chocolate Souffle Crepes
About Crêpes
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around various fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with various meat, fish, and vegetable preparations.
INGREDIENTS
Serves 6
250 gm milk
50 gm bittersweet chocolate
25 gm cornstarch
30 gm / 1 oz rum
125 gm sugar
2 gm / ½ teaspoon vanilla extract
125 gm / 4 oz egg whites
18 chocolate crêpes
250 gm / 8 oz Chocolate Sauce
20 gm / 4 teaspoon plain yogurt
20 gm / 0.5-1 oz candied orange zest
For about 18 crêpes
150 gm / 5 oz cake flour
30 gm / 1 oz cocoa powder
440 gm / 1 lb milk
100 gm eggs
100 gm sugar
For the Chocolate Sauce
500 gm / 1 lb dark chocolate
500 ml water
190 gm / 6 oz butter
1. To make the chocolate crêpes, sift the cocoa powder with the cake flour into a bowl and make a well in the center.
2. Pour the milk, sparkling mineral water, eggs and sugar into the well. Whip to form a smooth batter.
3. Cover and refrigerate 2 hours.
4. To cook the crêpes, heat a crêpe pan over moderately high heat. Brush lightly with melted butter and pour off any excess.
5. Ladle 50 ml /1½ oz batter into the pan. Swirl in the pan to coat the bottom with a thin coating and pour off any excess.
6. Cook until bubbles appear on the surface of the crêpe and the bottom starts to brown lightly.
7. Flip the crêpe over with a palette knife.
8. Cook the second side, which will not brown as much.
9. Turn out onto a parchment-lined tray. Cool.
10. Repeat with the remaining batter, brushing the pan as necessary with butter.
11. Use a round cutter to neaten the edges of the crêpes.
12. Cover and refrigerate until needed.
13. To prepare the sauce, chop the dark chocolate into small pieces.
14. Place the chocolate and water in a separate pan. Heat over low heat or over hot water until the chocolate is melted. Stir while cooking to make a smooth mixture.
15. Remove from the heat and add the butter. Stir until the butter is melted and mixed in.
16. Set the pan in a bowl of ice water and stir the sauce until it is cool. Set aside.
17. To make the Chocolate Soufflé Crêpes, heat the milk and bittersweet chocolate together, stirring, until the chocolate is melted and well mixed with the milk. Bring to a simmer.
18. Combine the cornstarch and rum and mix to a smooth paste. Stir into the hot milk and simmer until thickened.
19. Stir in 50 gm of the sugar and vanilla until the sugar is dissolved.
20. Whip the egg whites to soft peaks. Add 75 gm of the sugar and whip to a firm meringue.
21. Whip one-third of the meringue into the chocolate base, then fold in the remaining meringue.
22. Fit a pastry bag with a medium plain tip. Fill with the chocolate meringue mixture.
23. Fold the Chocolate Crêpes into quarters. Fill the folded pancakes with the chocolate meringue mixture using the pastry bag. The pancakes may now be frozen for later use if desired.
24. Arrange the filled pancakes on a greased baking sheet. Bake at 190ºC / 375ºF until well risen and firm to the touch.
25. Dust lightly with confectioners’ sugar.
26. Ladle a pool of Chocolate Sauce onto each plate. Arrange 3 crêpes on each plate. Pipe a few dots of yogurt onto the sauce and feather. Garnish with candied orange zest.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
| 113 |
| Vote |
Subscribe to this blog
Comment by Anonymous
the crepe mixture ends up 2 runny
it lists 2 much cornstarch so it ends up lumpy and the it is difficult 2 fold in the egg whites
when that is achieved the egg whites lose their airiness
sadly this is da 2nd recipe that doesnt work that i tried on this site =[
i hope the others i printed out do.....