Plated desserts

Crêpe Prali-Suzette

Made with 60% HAZELNUT

An original recipe from Christophe Domange, at L'Ecole Valrhona, calculated for 20 desserts

4 steps

Recipe Step by Step


Hazelnut 60% Praliné Crêpe

415g flour
330g eggs
2g salt
865g whole milk
17g plum kernel oil
8g orange zests

Pour 1/3 of the milk onto the PRALINE and mix using a whisk to have a perfect smooth texture. Add the rest of sugar and mix.

Mix the flour and salt, add the eggs while whisking vigorously. Incorporate the milk with Praliné. Add the plum kernel oil and the orange zests. Let the preparation one hour aside before cooking.


Orange juice caramel

810g orange juice
15g orange zests
160g sugar

Cook a dry caramel and add the orange juice and the orange zests to cook. Bring to a boil and cook for 2 minutes.

Cool and reserve in the refrigerator. Before use, filter.


Prali-Suzette sauce

935g orange juice caramel

Emulsify the cold caramel orange juice with the 60% HAZELNUT PRALINE. Reserve in the refrigerator.


Candied oranges zests

AA orange
1g sugar
3g orange juice

Wash oranges and zests, taking care not to remove the white part. Cut the zest into thin julienne and blanch 3 times, starting in cold water.

Place blanched zests in a small saucepan, add 25 g sugar and orange juice and gently bring to a simmer, and cool. Repeat the operation twice.

Assembly and finishing

In a pancake pan, put 30g of the Crêpes mixture and cook about 2 minutes before turning the Crêpe and cook about two more minutes, then reserve on a plate.At the moment of serving, take out three Crêpes, place 15g of Prali-Suzette Sauce on each Crêpe and fold them into a triangle. In a pan, pour 65g of Prali-Suzette Sauce, place the pancakes, drizzle with hot sauce. On a rectangular plate, place the three Crêpes, top them with sauce and place on each Crêpe an Orange Supreme and some Candied Orange Zest.