Sunday 26 May 2024
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Crepe gateau & compote of strawberries with honey

FOR THIS RECIPE



  • 3 aluminium pie moulds Ø 15 cm, 18 cm and 23 cm.
  • 1 rigid disc, made of cardboard or metal, Ø 23 cm.
  • For 4 servings

RECIPE STEPS

1/ Patisserie cream (uncooked)

INGREDIENTS

  • 50 g of flour
  • 5 g potato starch
  • 100 g of egg yolk
  • 25 g crystal sugar
  • 1 gousse de vanille Bourbon
  • 325 g milk
  • 40g melted butter

Sift the flour with the starch.

Whisk the yolks with the sugar until they are barely blanched.

Add the powders and whisk until homogenized. Split the vanilla pod in half and scrape it out. Pout it with the grains into the milk then add the butter and boil.

Slowly pour the milk (warmed in advance) over the yolk mixture while stirring.

Film and set aside hot (oven at 40°C).


2/ Meringue

INGREDIENTS

  • 150 g egg white
  • 75 g crystal sugar
  • 20 g lemon juice

In a bowl, put the egg whites for whisking in the electric mixer. As soon as the whites being to froth, add the sugar in a fine drizzle and whisk again.

Add the lemon juice immediately.


3/ Strawberries and honey compote

INGREDIENTS

  • 300 g unsweetened Mara des Bois strawberry puree
  • 15 g cream powder
  • 40 g of sugar
  • 100 g Bellanger honey
  • 650 g fresh Mara des Bois strawberries
  • 20 g cream of strawberries

In a saucepan, cook the strawberry puree, cream powder and sugar, whisking well for 3 minutes at the boil.

Pour the honey into another saucepan to heat it, then place the fresh strawberries and cream of strawberries on high heat.

Stop before compoting, in order to keep pieces of strawberries.

Then add the cooked strawberry puree and then 10% of the cut raw strawberries


4/ Crepe gateau

Mix ¼ of raw pastry cream with the meringue and stir with a spatula gently until homogenized. Be sure to stir constantly.

Add a second ¼ of raw cream and homogenize again then pour the rest and finish mixing.

Generously butter your three aluminium moulds and set aside in the refrigerator.

When the butter has hardened (about 30 minutes), take out the moulds and pour 150 g of the mixture into the 15 cm mould, 190 g into the

18 cm and 230 g in the 23 cm.

Bake at 225°C until the pancakes are golden brown (be careful, the 15 cm will be cooked before the others).

On your rigid cardboard or metal disc, demould the 15 cm mould, then the 18 cm and finally the 23 cm. Be sure to centre all three on each other.

Lay out everything using very stretched cling film, in order to form a perfect and smooth dome and let it cool.

 

Photos ©Christophe Bornet

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