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- Champagne and salted butter caramel crêpe soufflée-

Méthodes

Making the salted butter caramel

  • 100g water
  • 300g sugar
  • 50g glucose
  • 60g Champagne
  • 120g single cream
  • 90g butter
  • 3g Fleur de sel de Guérande unrefined sea salt

Bring the water, sugar and glucose to the boil and cook to a blond caramel. Stir in the 60g of Champagne (pre-warmed) to bring the temperature down. Add the warm cream. Add the butter and the salt, and stir. Leave to one side.

 

Making the soufflé mixture

  • 5 egg yolks
  • 50g sugar
  • 25g flour
  • 100g Champagne
  • 10g powdered milk
  • 10g lemon zest
  • 5 egg whites
  • 50g sugar

 

Mix the egg yolks with 50 g of sugar, the flour and the powdered milk. Add the Champagne and lemon zests. Whisk the egg whites and 50 g of sugar into stiff peaks in a separate bowl. Pour the Champagne and lemon zest mixture in with the whisked egg whites. Mix gently until the soufflé mixture has an even consistency.

 

Preparing the crêpe

  • 500g flour
  • 8 eggs
  • 45g sugar
  • Pinch of salt
  • 75cl whole milk
  • 1 bottle of Champagne
  • 85g melted butter

Place a crêpe on an oval dish or lightly greased plate. Spread some of the soufflé mixture across one half of the crêpe. Fold the crêpe over into a half moon. Bake in a hot oven (180°C/350°F) for approx. 15 minutes. The crêpe will open up, expand and brown. Serve straight from the oven with a topping of salted butter caramel.

 

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