Crêpes | Crème Diplomate | Grand-Marnier Brulée | Orange & Passion fruit Sauces | MONTAGE 

 CREPES

 CRÈME DIPLOMATE

PASTRY CREAM

• 1 quart milk

• 250 gm sugar

• 80 gm pastry cream powder

• 2 whole eggs

• 1 tbsp orange blossom water

For 750 gm pastry cream, add 200 gm whipped cream, to obtain one crepe cake

  Bring milk to a boil

  Pour some of it into sugar/egg mixture

  Combine both part with boiling milk and bring back to the boil stirring constantly.

 GRAND MARNIER CRÈME BRULEE

• 10 yolks

• 150 gm sugar

• Zest of 1 orange

• 3 once of Grand-Marnier

1 quart heavy cream

   Mix yolks ,sugar and orange zest energetically until smooth texture.

   Add GM and heavy cream, mix well and reserve for at lest an hour or two in refrigerator

 ORANGE SAUCE

• 1 galon fresh orange juice

• 3 orange zest

• Segments of 6 oranges

Combine all ingredients.

Reduce to a third

Make a liaison with a corn starch solution.

(1 tbsp corn starch / 2 tbsp water)

The sauce has to serve on the side and poured on plate by server.

  PASSION FRUIT SAUCE

• 1 kg Mango Puree

• 1 kg Passion Fruit Puree

• 50 gm Sugar

• Passion fruit seeds

   Reduce the purées half way , add the sugar and keep refrigerated until needed

   Passion fruit will be added to the sauce directly on the plate.

 MONTAGE

   In order

- 17 thin crepes layered with:

- 1/8 inch thick “Diplomate cream”

• ¼ inch thick Grand Marnier Brulee on top of cake

- Orange Sauce

Served on the side