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CREPES SOUFFLEES WITH GRAND MARNIER®
 

Crepes soufflees with Grand Marnier®

 

Ingredients : Serves 4

Crepes

  • 35 g T55 white flour
  • 90 g eggs
  • 85 g whole milk
  • 85 g single cream
  • 15 g olive oil
  • 15 g Grand Marnier
  • Zest of an orange

 

Creme dessert

  • 250 g whole milk
  • 40 egg yolks (or 2)
  • 50 g caster sugar
  • 35 g flour
  • Zest of 1 orange

 

Souffle mix

  • 20 g egg yolks (or 1)
  • 120 g egg whites (or 3)
  • 25 g caster sugar
  • 20 g Grand Marnier

 

Finish

  • Icing Sugar

 

Instructions

Make the crème pâtissière:

Boil the milk with the orange zest.

Blanch the eggs with the sugar and add the flour.

Pour on the boiling milk, mix and return to the pan.

Cook your crème pâtissière for at least 1 min, bringing it to the boil.

Remove and cover with film (contacting the top of the mix to stop a skin forming).

Leave to cool at room temperature.

 

Make the crêpes:

Mix the eggs and flour.

Add all the liquid elements.

Finish with the zest.

Leave at room temperature for 10 mins.

Make your crêpes in a steel pan.

Divide between 2 plates.

 

Make the soufflé mix:

Add the Grand Marnier® to your crème pâtissière.

Add the egg yolk.

Beat the egg whites until stiff then add the sugar to stiffen further.

Mix carefully, in 3 goes, with the crème pâtissière.

 

Finish:

Plate up the crêpes.

Garnish half with the soufflé mix.

Fold over the other half.

Sprinkle with icing sugar.

Bake at 200°C for 8 min.

Eat immediately.

 

 

 

MORE ABOUT

PHILIPPE LARUELLE

 

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.