Recipes, Desserts

Ravioli crêpe with Orange and Suzette sauce

Ravioli crepe with Orange and Suzette sauce

By Philippe Laruelle

Ingredients

Crepes

  • 70 gr of Flavour
  • 3 whole eggs
  • 170 gr of whole milk
  • 170 of Crème fleurette
  • 25 gr of Olive oil
  • 1 Orange zest

Orange cream

  • 200 gr of Orange Juice
  • 1 egg-yolk
  • 45 gr of caster sugar
  • 22 gr of Fluid flour
  • 40 gr of Butter pieces

Suzette sauce

  • 90 gr of Butter
  • 180 gr of Caster sugar
  • 150 gr of Orange Juice

Instructions

Doing the crepe batter :

Mix the eggs with the flour. Add progressively the liquid ingredients. Finish by grating the orange zests. Let rest.

 

Doing orange cream :  

 Reduce the orange juice to 100 gr. Clear the egg-yolk with the sugar and add the flour. Cook as a pâtissière cream. Finish by adding the  butter in cold pieces and Grand Marnier. Set aside.

 

Doing the suzette sauce :  

 Make a fair caramel with the butter and the sugar. Deglaze with the orange juice and the Grand Marnier. Reduce and set aside warm.

 

Finishing and serving :  

 Make pancakes cooked on only one side. Make disks with cutter. In the middle of one of them, put the orange cream on the non-cooked side. Cover with another disk, so that the non-cooked sides of both disks stick together. Weld them and put them on a buttered tray. Put the whole  in hot oven. Put onto a plate and finish by adding the warm suzette sauce. Bon appétit !

 

Note : this recipe can be made with clementine as well.

 

Advised wine:

* Crillon des Vosges – sweet drink made of rhubarb, Moine - Xertigny – farm in Rasey (88)/France

* or only Grand Marnier

The result

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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