Tiramisu Crepes Souffle Recipes

Steps:

• For the crepes: Preheat the oven to 400 degrees F.
• Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour.
• Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside.
• For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside.
• Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites.
• Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes.
• Dust with powdered sugar and sprinkle with orange zest.

Steps:

• In a large bowl, whisk eggs, milk, soda, butter, coffee and vanilla. In another bowl, mix flour, sugar, cocoa and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, beat cheeses and sugar until fluffy. Add liqueur and vanilla; beat until smooth. Spoon about 2 tablespoons filling down the center of each crepe; roll up. If desired, garnish with chocolate syrup and whipped cream.

Steps:

• Procedure for Chocolate Crepes:.
• Whisk together egg, sugar and milk until well combined.
• Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
• Whisk in melted butter and vanilla.
• Refrigerate batter for a minimum of one hour.
• Warm a six inch non-stick sauté pan over medium heat.
• Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
• Cook for approximately one minute on the first side.
• Turn crêpe and cook for 30 seconds more.
• Make eight crêpes.
• Reserve.
• For Coffee Creme Anglaise:.
• In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
• Set aside.
• In a sauce pan heat milk, vanilla and coffee extracts to a scald.
• Slowly whisk hot milk into yolk mixture.
• Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
• Strain and chill.
• For Souffle Base:.
• Bring a pot of water to a simmer.
• In a sauce pan bring milk and coffee extract to a scald.
• In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
• Add flour and salt and whisk until smooth.
• Slowly whisk in the hot milk until well combined.
• Place bowl over the simmering water and whisk until thickened.
• Remove from heat.
• Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
• Whisk in mascarpone cheese, rum and Kahlua.
• Place egg whites and cream of tartar in a mixer.
• Beat whites to stiff peaks.
• Carefully fold egg whites into the soufflé base.
• For Crêpe Souffle:.
• Preheat oven to 350º.
• Lightly grease a glass baking dish.
• Place one half cup soufflé mixture into the center of each crêpe.
• Lightly fold the crêpe in half, being careful not to deflate the egg whites.
• Place the crêpes into the baking dish.
• Bake for 15 minutes.
• To Assemble:.
• Drizzle plate with the coffee Crème anglaise.
• Carefully place two crêpes onto center of the plate.
• Arrange diced fruit around the crêpes.
• Dust the top of the souffle with powdered sugar.
• Garnish with a sprig of mint.

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.