Aumoniere

Let's dive into this tantalizing Beggar's Purse dessert. Dating back to the 14th century, this sweet treat holds a rich history and is a true symbol of Christian kindness. Using the highest quality ingredients, including fresh whole milk, farm eggs, and butter, we will create a crepe batter that forms the foundation of this indulgent dessert. But here's the exciting part - Beggar's Purse dessert, or "Aumônière" in French, can also be translated into savory appetizers. Yes, you heard that right! This versatile dish can be enjoyed in various forms, catering to both your sweet tooth and savory cravings. As you watch this video, you'll be captivated by my creative process and meticulous explanations.

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Beggar's purses

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Crepe Batter

This recipe make about 22 crepes. For the crepe Suzette recipe in French, look up at Crêpes Suzette. With an immersion blender, mix eggs, sugar and salt first. Add flavorings, melted butter and milk. Add flour and mix well. Let crepe batter to rest at room temp for 2 hours minimum. Resting crepe batter before cooking helps to relax the gluten, and to release any air bubbles that may have formed in whisking or blending. It also gives the flour a chance to expand and absorb the liquids in the batter, and can also intensify flavors. Keep refrigerated for up to 3 days. If making crepe batter by hand, whisk sifted flour with milk first. Add remaining ingredients.

Beurre Suzette

Beurre Suzette can be made in advance. Prior to service, rewarm it and give a quick emulsion using an immersion blender. To make poached oranges, look up my Poached Lemons recipe. In a hot pan, cook sugar to a light amber caramel, and whisk in butter. At this juncture, butter turns into beurre noisette/hazelnut butter - Add orange juice and reduce to desired consistency; for about 20 min on medium-low heat. Some prefer the orange butter sauce on the runny side, others like it more sirupy – the more you reduce the sweeter...

White Chocolate Vanilla Chantilly

Soak gelatin in cold water to soften; drain and set aside. Bring to a boil the first half of heavy cream along with the vanilla. Turn the heat off, cover and let infuse for about 20 min. Remove vanilla bean, rinse it and save for later use. Reboil cream, pour over chocolate and mix using an immersion blender. Add gelatin – blend. Add remaining chilled heavy cream, mix well and place in the refrigerator overnight.

Cooking Crepes

Crepes can be cooked up to 2 days in advance and wrapped in plastic film. Heat up nonstick crepe pans (To order it, look up at my Shop Page). Use a folded paper towel to grease pans with a mixture of melted butter and oil, or use clarified butter. Cook until underside borders is golden and top is just set. Loosen edge of crepe with a heatproof spatula, then flip and cook for about 40 seconds (do not over cook). Stack crepes on top of each other.

Apple-Orange Marmalade

Peel, core and cut apples into small cubes. To prevent from browning, soak apples in lemony water, and drain well prior using. In a hot saucepan, cook on hight heat half of the diced apples with butter, brown sugar, and vanilla for about 5 min, or until moisture is gone. Drain and let cool. Combine sautéed apples with remaining raw apples, and diced poached oranges. Taste and readjust seasoning if some beurre suzette if desired.

Montage

Scoop out 75g/2.5 ounces of apple-orange marmalade mixture per crepe. Wrap crepe around it, and carefully lace-up purse using licorice laces, or thin strips of saved vanilla pods previously softened in water and pat dried.

Plating

Beat white chocolate vanilla Chantilly to soft peaks; set aside. Arrange crepe purses onto a large plater, or serve individually. Decorate with some poached oranges segments. Drizzle the hot beurre Suzette over and flambée with Grand Marnier. Decorate with Chantilly rosettes, or serve it in a separate bowl. Chantilly can be subbed for vanilla ice cream. Enjoy!

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