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- Crêpes Gateau with strawberry and honey compote-

Méthodes

INGREDIENTS

For 4 servings


UTENSILS

  • 3 pie moulds (pie dish) in aluminium, 15cm x 18cm and 23cm in diameter
  • 1 rigid disk, in carbon or metal, 23cm in diameter

 

pastry cream (unbaked)

  • 50g flour
  • 5g potato starch
  • 100g egg yolks
  • 25g crystal sugar
  • 1 Bourbon vanilla pod
  • 325g milk
  • 40g melted butter

 

Sieve the flour with the starch.

Whip the yolks with the sugar until they start blanching.

Add the powders and mix with a whip until they blend.

Split the vanilla pod in half and scrub it. Put it with the grains in the milk and add the butter and bring to a boil.

Slowly pour the milk (which you have previously cooled) on the yolk mixture while stirring.

Film and store away in the heat (oven at 40 °C (104°F).

 

Meringue

  • 150g egg whites
  • 75g crystal sugar
  • 20g de lemon juice

 

In a vat, put the egg whites to raise with an electric mixer.

As soon as the egg whites start to foam, add the sugar in a gentle rain and whip another time.

Immediately add the lemon juice.

 

Finish

Mix ¼ of the raw pastry cream with the meringue and mix slowly with a spatula to blend. Make sure that your whipping is continuous.

Add a second ¼ of raw cream and blend again before adding the rest and mixing to finish.

Generously butter your three round aluminium moulds and store away in the refrigerator.

When the butter becomes hard (count about 30 minutes), take the moulds out and pour 150g de mélange in the 15cm mould de 15cm, 190g in the 18cm mould and 230g the 23cm mould.

 

Put in the oven at 225 °C (437°F) and bake until the crêpes become golden (be careful, the 15cm moulds will be baked before the other moulds).

On your cardboard or metal rigid disk, unmould the 15cm mould while still hot, and then the 18cm mould on top, and finally the 23cm mould. Make sure you centre the moulds correctly on top of each other.

Film very tightly with a stretch film to form a perfect and smooth dome and leave to cool.

 

Honeyed strawberry compote

  • 300g Mara wild strawberries purée, without sugar
  • 15g cream powder
  • 40g sugar
  • 100g honey from the workshop*
  • 650g Fresh Mara wild strawberry
  • 20g strawberry cream

 

In a casserole, bake the strawberry purée, the cream powder and the sugar whipping thoroughly during 3 minutes once boiling.

In another casserole, pour the honey, warm it and pour and the fresh strawberries and the strawberry cream on high heat.

Stop before it turns into a compote to keep the pieces of strawberries.

Add the baked strawberry purée and 10 % of the raw strawberries cut into sticks to the mix while it is still hot.

Leave to cool.

 

The chef’s trick

When baking is nearly over, I add some lightly poached raw strawberries in the warm mixture to get a strawberry compote in three textures: baked, half-baked and raw.

 

Individual touch

Unmoulding the crêpes gateau is a very delicate endeavour. One has to avoid missing the target and turn the cake upside down quickly to avoid breaking it to pieces. Indeed, you will not be able to manipulate it once it is unmoulded… If they stick slightly, take off from the walls with a small metal spatula.

 

* The honey is produced in the hives located on the roof of the workshop, the laboratory of Bellanger.

Member author
Vianney BELLANGER

By presenting us with 70 kinds of chocolate, the Maison Bellanger makes no secret of his passion. An inspired artisan, he not only creates selections for his clientele, but also wholly edible gift boxes ! Which can, for instance, be made of chocolate lace, decorated with motifs made of chocolate and [...]

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