Crepe aumonieres (beggar's purses) with apple-orange marmalade, white chocolate vanilla chantilly and beurre Suzette
Bruno Albouze · ♥ 4K likes · 72.8K views · 5 min video
Read about apples in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Mix the eggs, salt and sugar; add the Grand Marnier, orange blossom water, melted butter, then the milk and the flour.
- eggs
- salt
- sugar
- Grand Marnier
- orange blossom water
- melted butter
- milk
- flour
Rest the batter two hours at room temperature, or up to three days in the refrigerator.
- vanilla
- heavy cream
- chocolate
- gelatin
Infuse the vanilla in the first half of the heavy cream, pour it over the white chocolate and mix well; add the gelatin and the remaining cream. Refrigerate overnight.
Saute the diced apple with brown sugar and butter, add the poached oranges, set aside.
- apple dices
- brown sugar
- butter
- poached oranges
- orange juice
Beurre Suzette: make a light dry caramel, add butter and orange juice, and reduce to the desired consistency, runny or syrupy.
- oil
Grease hot crepe pans with a mix of melted butter and oil; coat each pan with batter and cook until the underside edges are golden and the top is just set.
Cooking the crepes
Loosen an edge with a heatproof spatula, flip and cook about 40 seconds more. Repeat until the batter is used.
Wrap each crepe around a generous scoop of the marmalade and tie it with a strawberry licorice lace.