Aumoniere
Servings: 22
Calories: 250kcal
Cost: $11
Beggar's purses
Equipment
- 1 Stand mixer
- 1 Immersion blender
- 2 Saucepan
- 1 Frying pan
- 2 Crepe pans
- 2 Pastry bowls
- 1 Rubber spatula
- 1 Whisk
- 1 Ladle
Ingredients
- 1 each Crepe batter and beurre suzette Recipe
Beurre Suzette
- 70 g Sugar
- 60 g Butter
- 150 g Orange juice
Ganache Montée
- 200 g Heavy cream hot
- 200 g Heavy cream cold
- 5 g Vanilla
- 100 g White chocolate
- 3 g Gelatin 200 bloom
Apple-Orange Marmalade
- 1000 g Apple
- 50 g Brown sugar
- 40 g Butter
- 5 g Vanilla bean
- 250 g Poached oranges Recipe
Instructions
Ganache Montée
- Soak the gelatin in a bowl of cold water and let it sit until softened, about 10 minutes. Drain and set aside. In a saucepan, bring half of the heavy cream and the vanilla bean to a simmer. Immediately remove from heat, cover, and let infuse for 20 minutes. Remove the vanilla bean, rinse it, and save for another use (homemade vanilla sugar). Return the infused cream to a boil. Pour the hot cream over the chopped chocolate. Using an immersion blender, mix until completely smooth and emulsified. Add the softened gelatin to the warm chocolate mixture and blend until fully incorporated. Add the remaining cold heavy cream and blend until smooth. Transfer the mixture to your desired container and refrigerate overnight to set.
- Crêpes can be made ahead of time.
Apple-Orange Marmalade
- Peel, core, and dice the apples into small cubes. To prevent browning, immediately soak them in a bowl of water mixed with lemon juice. Drain and pat dry before use. In a hot saucepan over medium-high heat, sauté half of the apples with the butter, brown sugar, and vanilla for about 5 minutes, or until the liquid has evaporated and the apples begin to caramelize. Transfer the sautéed apples to a plate or bowl, drain off any excess liquid if necessary, and let them cool completely. In a large bowl, combine the cooled sautéed apples with the remaining raw apples and the diced poached oranges.Gently fold in a small amount of beurre Suzette to taste, if using. Adjust the seasoning as needed.
Purse Assembly
- Scoop approximately 75g (2.5 ounces) of the apple-orange marmalade onto the center of each crêpe. Fold the crêpe around the filling to form a small pouch. Secure the top by tying it with a licorice lace or a thin strip of the reserved vanilla bean pod, softened in water and patted dry.
- Whip the chilled ganache montée to soft peaks. Arrange the crêpe purses on a large platter or serve them individually. Garnish with segments of poached orange. Drizzle the hot beurre Suzette over the crêpes and carefully flambé with Grand Marnier. Decorate the platter with rosettes of the whipped ganache montée or serve the cream on the side. The ganache montée can be substituted with vanilla ice cream. Enjoy!
Nutrition
Serving: 130g | Calories: 250kcal
