the appetizer:

Learn Professional Baking with this cookbook by Wayne Gisslen, featuring recipes for Praline Cake (Pralinette); Basic Crêpes; Crêpes Suzette; and Crêpes Soufflés Suzette.

I Love Desserts

 

Crêpes Soufflés Suzette

Yield: 6 portions

Ingredients
  U.S. Metric
Orange juice 8 oz 250 g
Cornstarch 1 oz 25 g
Water as needed as needed
Orange liqueur, such as Grand Marnier 1.67 oz 50 g
Vanilla extract 1/2 tsp 2 g
Egg whites 4 oz 125 g
Sugar 2.5 oz 75 g
Crêpes 18 18
Confectioners' sugar as needed as needed
Sauce Suzette 8 oz 240 mL
Candied orange zest as desired as desired
Berries or other fruit garnish as desired as desired
 

Crêpes Soufflés Suzette

Procedure

1. Heat the orange juice.

2. Mix the cornstarch with enough cold water to make a smooth slurry. Stir into the orange juice and cook, stirring, until thickened.

3. Add the sugar, liqueur, and vanilla. Boil to dissolve the sugar.

4. Cool the mixture.

5. Whip the egg whites to soft peaks. Add the sugar and whip to a firm meringue.

6. Whip one-third of the meringue into the orange base, then fold in the remaining meringue.

7. Fit a pastry bag with a medium plain tip. Fill with the orange meringue mixture.

8. Fold the crêpes into quarters. Fill the folded pancakes with the orange meringue mixture using the pastry bag. The pancakes may now be frozen for later use if desired.

9. Arrange the filled pancakes on a greased baking sheet. Bake at 375 degrees F (190 degrees C) until well risen and firm to the touch.

10. Dust lightly with confectioners' sugar.

11. Ladle a ring of sauce Suzette onto each plate. Arrange 3 crêpes on each plate. Garnish as desired with candied zest and berries.

 

Sauce Suzette

Yield: about 1 pt (450 mL)

Ingredients
  U.S. Metric
Orange juice 7 oz 200 g
Lemon juice 2 oz 60 g
Orange zest, grated 0.5 oz 15 g
Sugar 7 oz 200 g
Butter 2.5 oz 80 g
Orange liqueur, such as Cointreau 7 oz 100 g
Brandy 2 oz 60 g

1. Warm the juice and zest in a saucepan.

2. In a separate pan, cook the sugar to a golden caramel.

3. Remove from the heat and add the butter. Stir to begin to dissolve the caramelized sugar.

4. Add the warmed juices. Reduce by one-third, stirring continuously.

5. Add the liqueur and brandy. Ignite to burn off the alcohol.

6. Serve warm.

 
  • from:
  • Professional Baking
    Fifth Edition
  • by Wayne Gisslen
  • Wiley 2008
  • Hardcover; 800 pages; $65.00
  • ISBN: 0471783498
  • ISBN-13: 978-0-471-78349-7
  • Recipe reprinted by permission.

Buy Professional Baking

Also available for use in courses:

Professional Baking College Version, which comes with Laminated Mixing Method Cards and Recipe Software; 800 pages; $80.00.

Study Guide to Accompany Professional Baking, 224 pages; $32.50.

 

Professional Baking

 

 
 

This page created May 2008


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Holiday Recipes
& Christmas Gifts

 

AddThis Social Bookmark Button

AddThis Fe=

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Recent Cookbooks

A Day at el Bulli
A Platter of Figs
Alinea
BakeWise
The Big Fat Duck Cookbook
The Complete Robuchon
Ducasse Made Simple
Eat Me
Milk
Under Pressure

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Green Products
Buy Green

Kitchen Home Gift Guide

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

Healthy Dieting

Christmas Chocolates

Holiday Gift Chocolate

 

 

Luxury Chocolate Gifts
Luxury chocolate gifts

 

120x60 GMC Gift of the Month
Receive $10 off
Code: GMC$10

 

Rachael Ray 365 Cookbook
Top Cookbooks
& Gift Ideas

 

OmahaSteaks.com, Inc.

 

 

Specialty Food Club 125x125