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.