Valhrona Chocolate Fondant With Blood Orange Crêpe Suzette And Sorbet Recipes

CREPES SUZETTE

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

VALHRONA CHOCOLATE FONDANT WITH BLOOD ORANGE CRêPE SUZETTE AND SORBET

Steps:

• 3 each egg yolks
• 3 each whole eggs
• 2.5 oz castor sugar
• 4.5 oz unsalted butter
• 4.5 oz Valhrona chocolate
• 1 oz plain flour
• 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
• 2. Melt chocolate & butter in a bowl over a bain marie.
• 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
• 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
• 5. Pour into prepared moulds.
• 6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
• 4.5 oz milk
• 1 oz unsalted butter
• 2 each whole eggs
• 1.7 oz plain flour
• .5 fluid oz water
• .3 oz castor sugar
• .2 fluid oz vanilla essence
• 1 vanilla bean
• 1. Melt butter
• 2. In a bowl, sift plain flour & add sugar
• 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
• 4. Add milk & water, then vanilla essence.
• 5. Scrape the seeds from vanilla beans & keep pods for another use.
• 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
• 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
• 2. When the bottom side is coloured flip over & cook just until the crepe is set.
• 3. Continue to cook until all of the mix is used.
• 12 fluid oz blood orange juice (strained)
• 4 fluid oz lemon juice (strained)
• 4 oz sugar
• 1.2 oz glucose
• 1 oz stabilizer
• 1. Combine all ingredients in a pot
• 2. Boil to a light syrup, remove from heat & pass through a fine strainer
• 3. Refrigerate mix until chilled
• 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
• 12 fluid oz blood orange juice
• 4 fluid oz lemon juice
• 1 lb castor sugar
• 1.5 fluid oz Grand Marnier
• .2 fluid oz vanilla essence
• vanilla bean (from crepe mix)
• 4 blood oranges, peeled & sliced for garnish
• 1. In a large pot, place all ingredients.
• 2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
• 3. Place through a fine strainer.
• 1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
• 2. Invert fondant onto the plate once cooked.
• 3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
• 4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
• 5. Serve immediately.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.