Posted by unknown on July 30, 2001 at 22:08:47:
In Reply to: ISO "Crepe cake" posted by Charles Martin on July 30, 2001 at 19:32:48:
Dessert Crepe a la Goldener Hirsch
Chef Gernot Hicka
Restaurant: Goldener Hirsch
Salzburg, Austria
Thin crepes are sprinkled with walnut praline and warmed, then folded and dressed with whipped cream and caramel sauce.
Serves 4
Walnut Praline Brittle
1/4 cup sugar
1/2 cup walnuts, finely chopped
Crepes
4 crepes
50 g walnut brittle, slightly crushed (above)
1 tablespoon unsalted butter
1/8 liter caramel sauce (see Basics)
1 cup heavy (whipping) cream, beaten to firm peaks
4 mint leaves
2 strawberries, cut in half lengthwise
To make the brittle: In a heavy saucepan over medium heat, melt the sugar and continue heating until it reaches 320 F (light caramel stage). Very gently stir in the walnuts; do not beat in air. Pour the hot syrup out on a marble slab or foil-lined cookie sheet and cover immediately with waxed paper. Roll the hot brittle out thin with a rolling pin. Let it cool at least 30 minutes. Break up and slightly crush the pieces with a rolling pin.
To assemble: Spread the crepes on a work surface and sprinkle with the walnut brittle. In a large skillet over medium heat, melt the butter and spread it in a thin film over the bottom of the pan. Using a spatula, place the crepes in the pan, brittle-side up, to warm them. Place on serving plates and fold in half. Put the whipped cream in a pastry bag fitted with a large fluted tip. Pipe a large rosette of whipped cream on the center of each crepe. Drizzle caramel sauce over the crepes. Pipe strips of whipped cream on the plates and garnish each plate with a strawberry half and mint leaf.
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