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These are in fact crêpes filled with strawberries, but these strawberries are mixed with a "chibouste" cream flavoured with orange, which changes everything. A gourmand's dessert that children especially appreciate because it can be prepared quickly, for a small improvised party - either because friends have dropped by unexpectedly, or just in a moment of casual good spirits where you have a sudden urge to give pleasure to others and share with those who are close to you.
Serves 4
Ingredients
Crêpe batter - Butter flavoured with orange zest - 500 g strawberries (1 lb, 2 oz) - 150 g crème fraîche (6 oz) - 50 cl orange juice (2 cups) - 2 strips orange zest - 4 egg yolks - 120 g sugar (4 1/2 oz) - 20 g cornstarch (2/3 oz) - 1 gelatine leaf - 2 egg whites - 4 small strawberry leaves - Icing sugar
Delicate but fairly quick.
Basic preparation
A little more than an hour beforehand, prepare the crêpe batter and the orange butter.
For the orange chibouste cream : in a saucepan, heat the 150g (6 oz) crème fraîche with 50 cl (2 cups)orange juice and the two strips of orange zest. Meanwhile, place the 4 egg yolks with 20 g (2/3 oz) sugar. Whisk until the mixture turns creamy white, then add the 20 g (2/3 oz) cornstarch and the boiling cream-orange mixture.
Cook this mixture, letting it boil for 1 minute and whisking constantly. Place the cream in a bowl and add the gelatine leaf, which has been softened in cold water. Let the mixture cool, whisking from time to time.
Meanwhile, make an Italian meringue by heating 100 g (4 oz) sugar with a little water in a small saucepan. Heat the syrup to 110 C/250 F. In a mixer, whip the 2 egg whites until they are stiff but not dry. When the sugar reaches 120 C/270 F, pour it over the egg white mixture while the machine continues to whip. Let the machine whip the meringue until it has cooled. When it is completely cool, fold it gently into the orange cream.
Last minute
Wash the strawberries quickly under running water, then hull them and cut them in 4 (keep a few whole strawberries for garnish). Add the strawberries to the orange chibouste cream.
Fill each crêpe with three spoonfuls of chibouste, then fold the crêpes to form an envelope. Place the packets on a cookie sheet and brush them with melted butter, then heat them in a 180 C (375 F) oven for 5 minutes, so that they swell slightly.
To serve, place two crêpes on each plate with a drizzle of orange butter, a strawberry leaf and a few strawberries for garnish, as well as a little icing sugar.
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© Olivier
Roellinger - Maisons de Bricourt. |
