Post by SeaDragon on Dec 10, 2017 19:42:30 GMT 10
Chocolate Souffle Crepes
Recipe from GMA with Bert Newton
BY PHILIPPA SIBLEY 17/3/05
Crepes
Ingredients:
125g plain flour
pinch salt
30g cocoa powder
400ml milk
2 eggs
50g caster sugar
100ml thickened cream
canola oil spray
Method:
Sift flour, salt and cocoa together into a bowl and make a well in the centre. Add the milk, eggs and sugar and whisk gently to make a smooth batter. Stir in the cream and strain through a sieve into a bowl, then allow to rest for 30 minutes.
Heat a non-stick frypan over medium heat until hot but not smoking. Spray lightly with canola spray, then ladle in enough crepe mixture to cover the base of the pan.
Cook quickly (about 45 seconds or until just set) then tip out onto a work surface. You are only cooking one side as the crepes go back into the oven and you don't want them to dry out. Repeat with remaining crepe mixture.
Stack the crepes on a plate, with baking paper in between each, then cover with plastic wrap until needed. Do not refrigerate. (Extra crepes can be frozen for later use).
Souffles
Ingredients:
225g best-quality couverture chocolate
45g unsalted butter
200g eggwhites (from about 7 eggs)
60g caster sugar
2 egg yolks
Method:
Chop the chocolate finely with the heel of a knife and place in a bowl over a pan of barely simmering water, stirring occasionally. When chocolate is melted, add the butter and stir until smooth.
Start whisking the eggwhites in a very clean bowl until they start to hold soft peaks, then whisk in the sugar and beat until they are white and shiny but not snowy (about 1 minute). Remove the chocolate mixture from the heat and whisk in the egg yolks. Quickly whisk one third of the eggwhites into the chocolate mixture, then gently fold in the rest. Allow the mixture to set slightly as this will make it easier to shape the crepes.
To assemble and cook:
Icing sugar, to dust
Fresh raspberries, to serve
Pre-heat the oven to 180°C.
Lay 8 crepes on a large baking sheet. Using a large kitchen spoon dipped in hot water place big spoonfuls of the soufflé mixture in the centre of each crepe and fold over the filling to enclose.
Place immediately in the hot oven and bake for 8 - 9 minutes or until puffed and springy to the touch.
Slide the crepes onto serving plates, sprinkle with icing sugar, scatter raspberries around and serve immediately.
Recipe from GMA with Bert Newton
BY PHILIPPA SIBLEY 17/3/05
Crepes
Ingredients:
125g plain flour
pinch salt
30g cocoa powder
400ml milk
2 eggs
50g caster sugar
100ml thickened cream
canola oil spray
Method:
Sift flour, salt and cocoa together into a bowl and make a well in the centre. Add the milk, eggs and sugar and whisk gently to make a smooth batter. Stir in the cream and strain through a sieve into a bowl, then allow to rest for 30 minutes.
Heat a non-stick frypan over medium heat until hot but not smoking. Spray lightly with canola spray, then ladle in enough crepe mixture to cover the base of the pan.
Cook quickly (about 45 seconds or until just set) then tip out onto a work surface. You are only cooking one side as the crepes go back into the oven and you don't want them to dry out. Repeat with remaining crepe mixture.
Stack the crepes on a plate, with baking paper in between each, then cover with plastic wrap until needed. Do not refrigerate. (Extra crepes can be frozen for later use).
Souffles
Ingredients:
225g best-quality couverture chocolate
45g unsalted butter
200g eggwhites (from about 7 eggs)
60g caster sugar
2 egg yolks
Method:
Chop the chocolate finely with the heel of a knife and place in a bowl over a pan of barely simmering water, stirring occasionally. When chocolate is melted, add the butter and stir until smooth.
Start whisking the eggwhites in a very clean bowl until they start to hold soft peaks, then whisk in the sugar and beat until they are white and shiny but not snowy (about 1 minute). Remove the chocolate mixture from the heat and whisk in the egg yolks. Quickly whisk one third of the eggwhites into the chocolate mixture, then gently fold in the rest. Allow the mixture to set slightly as this will make it easier to shape the crepes.
To assemble and cook:
Icing sugar, to dust
Fresh raspberries, to serve
Pre-heat the oven to 180°C.
Lay 8 crepes on a large baking sheet. Using a large kitchen spoon dipped in hot water place big spoonfuls of the soufflé mixture in the centre of each crepe and fold over the filling to enclose.
Place immediately in the hot oven and bake for 8 - 9 minutes or until puffed and springy to the touch.
Slide the crepes onto serving plates, sprinkle with icing sugar, scatter raspberries around and serve immediately.