Gastronomixs

Crêpes Suzette

This classic dish by Escoffier with its combination of flavours, structures, and temperatures, is a well-established favourite This dessert can be presented in the traditional manner, especially if served at the table, but can also be updated and given a modern twist. Here, we present a new option that works incredibly well, but recommend that you change it up so that it matches your kitchen and guests.

Dessert, serves 10

Crêpes Suzette

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Ingredients

250

g

whipping cream, unsweetened

250

g

milk

1

tbsp

mixed spice

6

 

egg yolks

100

g

granulated sugar

20

 

thin crepes

250

g

mascarpone

2

tbsp

honey

1

tsp

lemon zest

1

tsp

orange zest

1

tsp

lime zest

50

g

Fizzy, Texturas ElBulli

250

g

sugar

100

g

water

1

 

orange

5

 

oranges

500

ml

orange juice

1

tbsp

Grand Marnier

25

g

vegetable gelatin (Sosa) or 3g agar

200

g

sugar

200

g

orange juice

1

tbsp

orange zest

100

ml

Grand Marnier

Preparation method: filled crepes

  • Cut circles from the crepes with cutters the same size as the rings that you'll be using to make the jellied salad.
  • Stir the mascarpone with a whisk until loose.
  • Fold in the honey and the three types of citrus zest.
  • Add a little of the juice of the citrus fruits, if you like, and stir to create a smooth mixture.
  • Pipe the mascarpone on the crepes and top off with another crepe.

Preparation method: jellied orange salad

  • Take plastic rings or cutters and tightly wrap one end with cling film. Place the side with cling film on a sheet.
  • Remove the membranes from the oranges and place in the rings as flat discs.
  • Heat the orange juice with the Grand Marnier and vegetable gelatin and briefly boil. Spoon off the foam.
  • Pour the juice over the orange and allow to set. It will set quickly, as the vegetable gelatin already sets at 60°C.

Preparation method: orange clusters

  • Grate the zest off the orange with a microplane grater.
  • Heat the water and the sugar to 140°C.
  • Add the Fizzy and the orange zest and stir quickly and thoroughly.
  • Immediately pour onto silicone paper and set aside to cool.
  • Break into pieces and store in an air-tight container with silicon grains.

Preparation method: orange sauce

  • Caramelise the sugar in a dry saucepan.
  • Once the sugar has reached a nut-like colour, add the orange juice and cook until the consistency is a little thinner.
  • Add the Grand Marnier and flambé to evaporate the alcohol.
  • Add the orange zest.

Preparation method: gingerbread ice cream

  • Start by infusing the milk with the mixed spice on very low heat.
  • Whisk together the eggs and the sugar and add a little of the warm milk. Mix well and stir in the rest of the milk.
  • Pour back into the pan and allow it to slowly thicken over a low heat. Keep the temperature below 85°C.
  • Cool over iced water and finally add the cream.
  • Churn in the ice cream machine.

Finishing & presentation

  • Arrange the jellied orange salad on plates and top off with a filled crepe.
  • Finish the plates with pieces of the orange clusters.
  • Add a quenelle of the gingerbread ice cream and finish with a crispy pancake trellis.
  • Pour over the warm orange sauce at the table.

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