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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

 
 
 
 
Paris
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This page created May 2008


 

 
 

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