Crepe Beaumaniere topped with Crème Anglaise and Strawberry/Banana Syr

[preembargo]

Crepe Beaumaniere topped with Crème Anglaise and Strawberry/Banana Syrup

Ingredients

Crepe batter:

• 6 oz. flour
• 2 pints milk
• 4 entire eggs
• 2 egg yolks
• 1/8 tsp salt
• 4 oz. butter

Souffle cream:

• 2 pints pastry cream
• 2 cups strawberries, finely chopped
• ½ Banana
• ½ cup Banana Liquer
• 6 egg whites

Pastry cream:

• 1 pint milk
• 1 ea Vanilla bean
• 2 oz strawberries, pureed
• 2 oz cornstarch
• 8 oz sugar
• 1/8 tsp salt
• 2 eggs, whole
• 4 egg yolks
• 2 oz Banana Liqueur

Whipped Cream:

• 1 pint heavy cream
• 1 oz sugar

Crème Anglaise:

· 2 pints half and half

· 2 tsp vanilla extract

· 6 egg yolks

· 5 oz sugar





Strawberry/Banana syrup:

· 8 oz Sugar

· 6 oz Water

· Strawberries, finely sliced 1 cup

· Banana, sliced 1 ea






Preparation instructions:

Crepe batter:

1. Mix all the ingredients with the cold milk to obtain a smooth, liquid dough.
2. Add butter.
3. Heat a lightly buttered non stick pan over medium high heat.
4. Pour 2 tablespoons of the batter into pan. Tip and rotate pan to spread batter as thinly as possible.
5. Brown on both sides.

Souffle cream:

1. Beat the egg whites to stiff peaks and slowly incorporate to the pastry cream.
2. Place the souffle cream on half of the crepe.
3. Fold the other half over it, so to obtain a stuffed crepe in form of a half-circle.
4. Place the crepes in 400 degree oven for 5 minutes.
5. Once it comes out of the oven, sprinkle with powdered sugar. Top with crème anglaise and drizzle with strawberry/banana syrup.

Pastry Cream:

Reserve 2 fluid ounces of the milk. Place the remaining milk in a saucepot and add the strawberries, vanilla bean and its seeds. Scald the milk.

2 Combine the cornstarch with the sugar, the salt and the reserved milk and whisk until smooth. Add the eggs and yolks and mix until they are incorporated and the mixture is smooth.

3 Temper the cornstarch mixture with some of the scalded milk and return the mixture to the saucepot with the remaining milk. Whisk and cook over medium heat until the mixture has thickened and begins to boil.

4 Remove the pastry cream from the heat. Remove the vanilla bean. Lay plastic wrap over the surface of the pastry cream and refrigerate until completely cold.

5 Whip the chilled pastry cream until smooth, approximately 1 minute. Add the liquor and whip to combine.

6 Combine the whipped pastry cream and the whipped cream and whip together, scraping down the bowl as necessary. Refrigerate until ready to use.







CRÈME ANGLAISE:

1 Using a heavy saucepan, bring the half-and-half and vanilla bean just to a boil.

2 Whisk the egg yolks and sugar together in a mixing bowl. Temper the egg mixture with approximately one-third of the hot half-and-half, then return the entire mixture to the saucepan with the remaining half-and-half.

3 Cook the sauce over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon.

4 As soon as the sauce thickens, remove it from the heat and pour it through a fine mesh strainer into a clean bowl. Chill the sauce in an ice bath, then cover and keep refrigerated.



Strawberry/Banana syrup:

1 Combine water, sugar, strawberries, and banana in a saucepan. Bring to a boil, reduce by half.

2 Pour syrup through a fine mesh strainer.

 

[MrGoodlife]

Well done! Looks and sounds great. :thumbs:

 

[The Black Cloud]

That's a lot of work but dammit if it doesn't sound delicious!

 

[preembargo]

Well worth the work, it's truly tasty. All of the indidvidual components can be made up to three days ahead of time. Try it out.