Crazy about pancakes? It’s this way ! Candlemas is fast approaching and to celebrate it, Villa René Lalique invites us to revisit the famous crêpes Suzette. The pastry chef of this Relais & Châteaux in the Vosges mountains
comes to your kitchen with its recipe with citrus flavors. To your stoves!
For food lovers, there is always a good reason to sublimate French gastronomy and local products. And on February 2, it’s the turn of Candlemas and its pancakes to take place at our tables. Celebrated 40 days after Christmas, it is initially a pagan feast, which will later become the presentation of Christ in the Temple. Tradition has it that the flour from the previous year be used to make pancakes, a symbol of prosperity for the year to come.
And the tradition is still respected even in the Alsatian village of Wingen-sur-Moder where Nicolas Multon, pastry chef at Villa René Lalique, today revisits the famous crêpes Suzette. So before being able to discover the region again and stay at the Villa René Lalique, we offer ourselves a tasty taste of the cuisine of the two-star restaurant of this Relais & Châteaux. So, do we go to the kitchen?
Recipe steps (for 10 people):
• 250 g of milk
• 30 g of heavy cream
• 50 g of liquid cream
• 2 eggs
• 2 g of salt
• 50 g of sugar
• 110 g of flour
• 3 g of tangerine zest
• 40 g of butter
To melt the butter.
Blanch the eggs and sugar in a separate bowl.
Add flour, creams, zest, salt and mix before adding the melted butter.
Reserve overnight in the fridge, then cook.
• 70 g of sugar
• 250 g of orange juice
• 120 g of lemon juice
• 50 g of Grand Marnier
• 30 g of Cognac
Caramelize the sugar, add the juices and reduce by ¾.
Add the alcohols, then set aside.
• 200 g of tangerine juice
• 25 g of cream
• 10 g of sugar
• 15 g of cornstarch
• 15 g of gelatin mass
• 10 g of Napoleon tangerine
• 17 g of cocoa butter
• 4 g of tangerine zest
Put the juice, cream, sugar, cornstarch and zest in a saucepan.
Bring to a boil, stirring with a whisk.
Pour into a bowl and add the alcohol, butter, gelatin mass and
Mix before leaving to cool.
Line 1 cm tubes with guitar paper then freeze.
• 250 g of unfiltered mandarin juice
• 50 g of sugar
• 15 g of powdered glucose
• 1.5 g of sorbet stabilizer
• 70 g of water
• 5 g of zest
• 10 g of trimoline
Mix the powders together, add the water and the trimoline then bring to the boil.
Pour over the juice and zest, leave overnight in the fridge.
Mix and turbinate.
Assembling the pancakes:
• 250 g of clementine cream (Confiserie St Sylvestre)
• 40 g of mandarin cream
Mix all the ingredients together and set aside for assembly.
• 100 g of fondant
• 100 g of glucose
• 20 g of dried pancakes
Cook the fondant and the glucose in a saucepan at 160 ° C before adding the broken pancakes.
Place on baking paper, let cool then mix to reduce to powder.
Sprinkle on a silpat and cook at 160 ° C.
Detail the tiles.
Puffed green cookie:
• 1 egg
• 20 g of sugar
• 30 g of flour
• 1 g of baking powder
• 15 g of oil
• 30 g of egg whites
• 3 drops of green food coloring
Mix all the ingredients together and put in a siphon.
Cook in a tray for 1 minute in the microwave.
Reserve for dressing.
• 30 clementine or mandarin supremes
• Candied clementine peels (St Sylvestre confectionery)
• Whole white cheese
Spread 3 pancakes side by side, finely spread the assembly mix over them.
Add a tube of creamy tangerine.
Roll up, then put in cling film and roll up tight.
Freeze everything before cutting into 2.5 cm sections and allow to thaw.
Spread a little assembly mixture on the bottom of the plate, place 3 pancake rolls then a tile.
Add the pieces of green biscuit, then the supremes and the dots of fromage blanc to finish with the sorbet quenelle.
Pour in the juice at the last moment.
Enjoy your meal !