Place the sugar and water in a pot, cook until a light golden colour. Once this is achieved, add the hazelnuts. Allow to cool. Blitz in a robocoupe until a fine crumb. Step 10: Macerated Berries: Place a pot with the wine, water and sugar on the stove to boil. Wash and hull the strawberries, cut in 1/4s. Wash the blueberries. Add the strawberries and blueberries to cooking liquid. Simmer for 1 minute, remove and allow to cool. Step 11: Crepes, flambé banana, chocolate sauce Step 12: Wash hand and preparing ingredient and equipment Step 13: Crepes: Sift dry ingredients into a bowl. Mix together wet ingredients. After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate, ensuring a smooth batter. Allow to rest for 30 minutes. When rested, cook in a flat seasoned pan and make as thin as possible Step 14: Chocolate Sauce; Boil the cream and vanilla, add the chocolate off the heat and whisk till smooth Step 15: Flambé Banana: Place sugar in a heavy based pan and heat until a dry caramel is formed Step 16: Add orange and water to the pan, continue to cook for 1 minute. Cut fruit into an appropriate size to fit the crepe. Add to the pan and lightly cook on both sides. Add more water if the liquid has reduced, to avoid the caramel from burning. Add butter to the sauce and shake the pan till melted. Remove pan from heat, add alcohol and ignite. Burn off the alcohol and cook until fruit is cooked. Serve inside a warm crepe Step 17: Chocolate soufflé Step 18: Wash hands and preparing the ingredient and equipment Step 19: Line the soufflé moulds carefully with softened butter and additional sugar Step 20: Bring milk to the boil and take off the heat. Melt the chocolate in hot milk. In a bowl, mix the 50g caster sugar and flour Step 21: Slowly add the chocolate mixture into the bowl, will whisking continuously. Pour back in
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