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La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Chocolate and Pistachio Crêpes Suzette

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

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Chef
Daniel Boulud:
Cooking in
New York City

Twilight Cafe
McBride, Danny
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"All I really need is love, but a little chocolate now and then doesn't hurt!"
~ Lucy Van Pelt, in 'Peanuts' by Charles M. Schulz

Chocolate and Pistachio Crêpes Suzette


Daniel's Dish: Entertaining
at Home with a Four-Star Chef
Copyright © 2003 Daniel Boulud Ltd, by Daniel Boulud (Filipacchi Publishing)

Makes 6 to 8 servings

1 large orange: 1/2 zest removed with
a vegetable peeler and julienned;
1/2 zest finely grated
1 1/3 cups plus 3 tablespoons sugar
6 1/2 tablespoons unsalted butter
3/4 cup all-purpose flour, sifted
1/2 cup hazelnut flour*, sifted
1/4 cup unsweetened cocoa powder
(preferably Dutch process), sifted
1/8 teaspoon plus a pinch of salt
3 large eggs
1 tablespoon dark rum
2 cups milk
4 ounces milk chocolate, coarsely chopped
1/2 cup pistachios, coarsely chopped
1 1/4 cups freshly squeezed orange juice
2/3 cup heavy cream
Confectioners’ sugar, for dusting

* Hazelnut flour is available from Holmquist Hazelnut Orchards, LLC,
9821 Holmquist Road, Lynden, Washington, 98264, 1.800.720.0895

Bring a small saucepan of cold water and the julienned orange zest to a
boil. Drain. Return the orange zest to the saucepan. Add 1 cup of water
and 1/3 cup sugar and bring to a boil. Lower the heat and simmer for 30 minutes. Cool the zest in the syrup. (The orange zest can be prepared
a day ahead and refrigerated in the sugar syrup in a covered container.)
Melt 1 1/2 tablespoons of the butter. Whisk together the all-purpose flour, hazelnut flour, cocoa, 3 tablespoons of the sugar, 1/8 teaspoon salt, and the eggs just until combined. Whisk in the melted butter, followed by the rum, grated orange zest, and milk, just until each ingredient is incorporated. For convenience, pour the batter into a pitcher with a spout. Cover the pitcher with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
When ready to make the crêpes, set a large plate or a small baking sheet close to the stove and line it with a piece of plastic wrap. Heat a nonstick 8-inch crêpe pan over medium-high heat. While the pan is warming, melt 1 tablespoon of the butter in another pan. Stir the crêpe batter to bring it together again.
Swirl a few drops of the melted butter over the bottom of the hot crêpe pan. Lift the pan off the heat and pour in about 2 tablespoons of the batter, tilting the pan and swirling the batter so that it covers the bottom of the pan in a
very thin even layer. Return the pan to the heat and cook the crêpe until it starts to bubble on top. Run a blunt knife or spatula around the edge of the crêpe, then lift it up with your fingers and flip it over. Cook the other side
for only about 20 seconds. Transfer to the lined plate and continue making
crêpes, dotting the pan with butter between crêpes, until you’ve used all the batter. You should have about 8 crêpes. As the crêpes are made, stack
them on the plate.
When the crêpes are cool, put an equal amount of the chocolate and
pistachios in the center of each one. Fold the crêpes in half and then in
half again, to form a wedge. (They can be covered with plastic wrap and refrigerated up to 1 day.)
Warm a medium saucepan over medium-low heat. Sprinkle the remaining
cup of sugar into the saucepan a little at a time, and as the sugar melts, add more while stirring. When the caramel has turned a dark-amber color, add
the orange juice, heavy cream, and a pinch of salt. Continue to cook, stirring, until the caramel has dissolved. Bring to a boil and cook for 4 minutes.
Warm the remaining 2 tablespoons of butter in a large nonstick skillet over medium heat. Add 1/2 cup of the caramel to the pan. Add half of the crêpes and rewarm, for about 2 minutes on each side. Repeat with the remaining crêpes and caramel. Transfer each crêpe to a warm dinner plate, dust with confectioners’ sugar and drizzle with some of the warm sauce. Serve immediately.
[Unless I have overlooked something, it seems that the cookbook forgot to mention what to do with the candied orange zest. The photograph of this dessert shows the serving plate strewn with a few pistachios and candied julienned orange zest. Ed.]

 A medium-bodied 10-year-old tawny Port like those produced by Taylor
or Fonseca will draw the chocolate and nut flavors from the crêpes while
offering a counterpoint to the slightly bitter orange zests.

 
Featured Archive Recipes:
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Chocolate Crêpes with Tangerines and Chocolate-Orange Sauce  
Brennan's Crêpes Fitzgerald and Crêpes Suzette
Galatoire's Crêpes Maison
Emeril's Chocolate Crêpes with Fresh Strawberries
Daniel Boulud's Chocolate Mousse Trio
Daniel Boulud's Sacher Torte
Daniel Boulud's Far Breton with Orange Salad
Chocolate Grand Marnier Éclairs
Chocolate and Orange Cups

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