Blood Orange Crêpe Cake Recipes

BLOOD ORANGE CRêPE CAKE

Steps:

• First, make the crème pâtissière. Put the blood orange zest and juice in a large saucepan, scrape in the beans from the vanilla pod and bring to the boil over a medium-high heat. In a large bowl, whisk together the whole eggs, yolks, sugar and cornflour for 2-3 mins until smooth. Pour the orange juice mixture over the egg mixture while whisking together to combine. Pour back into the pan and simmer, whisking constantly, for 4-5 mins until the custard has thickened. Scrape the custard into a clean bowl and cover closely with cling film, pressing it onto the surface to prevent a skin from forming. Allow to cool to room temperature, then put in the fridge for at least 3 hrs to chill completely.
• To make the crêpe batter, put the flour, sugar and 1 tsp salt in a large bowl and mix together. In a separate bowl, whisk together the eggs, three-quarters of the milk and the butter to combine. Make a well in the flour mixture and pour in the egg mixture. Whisk together into a smooth batter. Cover with cling film and leave at room temperature for 30 mins before cooking. If the batter is very thick, gradually loosen with the remaining milk until it's the consistency of double cream.
• To cook the crêpes, place a 20-25cm non-stick crêpe or frying pan over a medium heat and lightly grease with vegetable oil. Ladle a thin layer of the batter into the pan, swirl around so it's even, then tip any excess batter back into the bowl. Cook for about 11/2 mins or until lightly browned underneath, then flip and cook for a further 30-40 secs until lightly browned. Tip onto a plate lined with baking parchment. Repeat with the remaining batter and pile the crêpes on top of one another, using pieces of parchment to separate them. You should have about 20-25.
• To finish the crème pâtissière, remove the custard from the fridge and beat until loosened and smooth. In a separate bowl, whisk the cream until it holds medium peaks. Fold the cream into the custard in 3 additions until fully combined. To assemble, place the first crêpe on a serving plate or cake stand and top with a small amount (about 3 tbsp) of the crème pâtissière. Use a palette knife or spoon to spread into a thin, even layer that almost reaches the edge. Repeat with the remaining crêpes and filling until it has all been used up. Cover the cake lightly with cling film and chill until ready to serve.
• To make the caramelised orange slices, put the sugar in a big pan with 400ml water and bring to the boil. Add the orange slices and boil gently for about 20 mins or until the orange peel is starting to turn translucent. Reduce the heat to a gentle simmer and cook for 10-20 mins more or until the liquid has reduced to a thick syrup. Carefully remove the orange slices from the pan and place on a baking tray lined with parchment, and leave to cool completely. When ready to serve, top the cake with the slices. Best served on the day it's made, but will keep in the fridge for up to two days. Any leftover syrup can be used in cocktails.

VALHRONA CHOCOLATE FONDANT WITH BLOOD ORANGE CRêPE SUZETTE AND SORBET

Steps:

• 3 each egg yolks
• 3 each whole eggs
• 2.5 oz castor sugar
• 4.5 oz unsalted butter
• 4.5 oz Valhrona chocolate
• 1 oz plain flour
• 1. Grease 4 individual moulds well with extra soft butter, then place a disc of greaseproof paper on bottom of mould and grease again.
• 2. Melt chocolate & butter in a bowl over a bain marie.
• 3. Whisk together eggs, yolks & sugar in a kitchen aid or using a hand mixer until white & fluffy.
• 4. Fold butter & chocolate into sabayon, then sift in butter & fold until just combined.
• 5. Pour into prepared moulds.
• 6. Bake at 375°F for approximately 6 minutes (depending on oven type) May require more or less time, but the cake should be just set & still soft in the centre.
• 4.5 oz milk
• 1 oz unsalted butter
• 2 each whole eggs
• 1.7 oz plain flour
• .5 fluid oz water
• .3 oz castor sugar
• .2 fluid oz vanilla essence
• 1 vanilla bean
• 1. Melt butter
• 2. In a bowl, sift plain flour & add sugar
• 3. Whisk in eggs, then melted butter, trying to keep lumps to a minimum.
• 4. Add milk & water, then vanilla essence.
• 5. Scrape the seeds from vanilla beans & keep pods for another use.
• 6. Pass crepe mix through a fine strainer & refrigerate for 30 minutes.
• 1. Heat the Teflon pan until hot, spray with canola spray & pour in a small amount of mix. Spread mix out to quite thin in pan.
• 2. When the bottom side is coloured flip over & cook just until the crepe is set.
• 3. Continue to cook until all of the mix is used.
• 12 fluid oz blood orange juice (strained)
• 4 fluid oz lemon juice (strained)
• 4 oz sugar
• 1.2 oz glucose
• 1 oz stabilizer
• 1. Combine all ingredients in a pot
• 2. Boil to a light syrup, remove from heat & pass through a fine strainer
• 3. Refrigerate mix until chilled
• 4. Churn in an ice cream machine as per your ice cream manufacturer's instructions.
• 12 fluid oz blood orange juice
• 4 fluid oz lemon juice
• 1 lb castor sugar
• 1.5 fluid oz Grand Marnier
• .2 fluid oz vanilla essence
• vanilla bean (from crepe mix)
• 4 blood oranges, peeled & sliced for garnish
• 1. In a large pot, place all ingredients.
• 2. Bring ingredients to the boil & remove from heat, skimming the top if necessary
• 3. Place through a fine strainer.
• 1. Cook fondant until just cooked; whilst the fondant is cooking warm crepes in enough syrup to cover.
• 2. Invert fondant onto the plate once cooked.
• 3. Pile 3 crepes folded in quarters in front of fondant & scoop sorbet to the right of the crepes; arrange orange slices alongside.
• 4. Dust fondant with icing sugar & place a sprig of mint between crepes & fondants.
• 5. Serve immediately.