Here is a cult dessert by Jean-François Piège worthy of a magical teatime in « Alice in Wonderland ». For the Chandeleur, aka as Crêpes Day, the great chef shares with us his incredible recipe. DO IT Girls: whip out your aprons!
Ingredients for 6 to 8 persons. Preparation time: 50 min. Cooking time: 30min.
Heat half the milk with the butter. Mix the flour, salt, sugar, add the fresh eggs, mix progressively, little by little, add the warmed milk with the butter, then the second part of cold milk. Filter then set aside.
Cook the crêpes in a 20cm diameter pan. For a crêpes cake, count about 20 to 22 crêpes.
Marmalade of orange (variation: ready-made marmalade)
In a pan, cook for about 10min the orange juice with the oranges whole, cut in small pieces, with 125g of sugar. Add the rest of the sugar (75g) mixed in with the pectin, boil for a few minutes. Mix and allow to cool down.
Mix together the sugar, the flour and the almond powder. Add the pinch of salt then the butter in small pieces. Knead the mixture until you obtain a homogenous paste. Set aside at 4°C. Cut up small half-centimeter cubes. Cook at 160 degrees between 10 to 12min.
Syrup of candies orange zests
Make a syrup at 30°C with the water and semolina sugar. Once the syrup is warm, incorporate the orange zests. Allow to glaze for a few hours then drain.
Mounting and finishing touches
With a brush, baste slightly the crêpes with orange juice. Place a thin coat of orange marmalade on each crêpe then pile up the crêpes. Sprinkle the cake with almond streusel, zest of candied orange, a few supremes of orange and cut-out red rose petals.