{"id":2037,"date":"2010-08-04T15:21:00","date_gmt":"2010-08-04T19:21:00","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2037"},"modified":"2010-08-04T15:21:00","modified_gmt":"2010-08-04T19:21:00","slug":"chocolate-mocha-bavarian-crme-crepes-bananas-foster-sauce","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/chocolate-mocha-bavarian-crme-crepes-bananas-foster-sauce\/","title":{"rendered":"Chocolate Mocha Bavarian Cr\u00e8me filled Cr\u00eapes with Bananas Foster Sauce"},"content":{"rendered":"
\"Chocolate<\/a><\/div>\n

This is a recipe created a little over two years ago in celebration of the dear wife\u2019s birthday. She has a passion for desserts, and at one time could recite the desserts for which their reputation stood on restaurants fame in New Orleans, and made them popular. Now that memories are fading, newfound fame is upon us as we attempt to create a new taste sensation. This dessert is completely made from scratch, the crepes, the chocolate mocha custard (or Bavarian Cream variation), and the bananas foster sauce. All combine for a sweetness and flavor explosion not seen in these parts for some time.<\/p>\n

First, we will start with the cr\u00eapes or better known for their French heritage\u2026<\/p>\n

Cr\u00eapes Fines Sucr\u00e9es, <\/strong>which translates into Sweet Delicate Cr\u00eapes<\/p>\n

Fair warning, this recipe takes a bit of skill, and would say is on the advanced end of the culinary scale. Making the thin French pancake style cr\u00eapes from scratch takes some skill, but with practice this is one of those \u201caha\u201d moments and skills that you never forget once you have mastered the technique.<\/p>\n

With all the individual recipes shown first, and then the final finishing technique presented at the end.<\/p>\n

TIP<\/strong>: You will need an electric blender for preparing the batter. Should you be without an electric blender, a manual mixing method will work just fine, but you will want to put the flour into a large bowl first, and then gradually work in the egg yolks with a wooden spoon. Then beat in the liquid ingredients a little at a time until all incorporated. The final step for the manual mixing method is to strain the batter to remove any lumps, insuring a smooth batter.<\/p>\n

Notes:<\/strong><\/p>\n

    \n
  1. This recipe will yield about 18 to 20 cr\u00eapes, 6-inches in diameter.<\/li>\n
  2. You must know and prepare ahead of time, once the batter is prepared it should be covered and refrigerated for at least 2 hours, and preferably overnight before actually making the cr\u00eapes.<\/li>\n
  3. The flour measurement in the cr\u00eape recipe is a leveled cup. This means you scoop the flour with a 1-cup measure, and then use the back of a knife to level out the flour.<\/li>\n
  4. Grand Marnier orange flavored liquor is in this recipe, however, you can use any rum or brandy.<\/li>\n
  5. Once made, the cr\u00eapes can be refrigerated for several days, or frozen for up to several months.<\/li>\n
  6. Reserve the two egg whites from this recipe for use in the Bavarian Cr\u00e8me.<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n\n\n
    Ingredients<\/td>\n<\/tr>\n
    \u00be<\/td>\nCup<\/td>\nMilk<\/td>\n<\/tr>\n
    \u00be<\/td>\nCup<\/td>\nCool water<\/td>\n<\/tr>\n
    3<\/td>\nEach<\/td>\nEgg yolks<\/td>\n<\/tr>\n
    1<\/td>\nTbsp<\/td>\nSugar, granulated<\/td>\n<\/tr>\n
    3<\/td>\nTbsp<\/td>\nGrand Marnier, orange liquor<\/td>\n<\/tr>\n
    1<\/td>\nCup<\/td>\nFlour, all-purpose, level<\/td>\n<\/tr>\n
    5<\/td>\nTbsp<\/td>\nButter, melted<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
    Procedure Steps<\/td>\n<\/tr>\n
    1.<\/td>\nPlace the ingredients in the bowl of a blender in the order listed starting with the milk and ending with the butter.<\/td>\n<\/tr>\n
    2.<\/td>\nCover and blend on the highest setting for at least 1 minute, or until smooth. If clumps of flour adhere to the sides, scrape them down with a rubber spatula and blend for several seconds more to incorporate.<\/td>\n<\/tr>\n
    3.<\/td>\nTransfer to a small bowl and cover, then refrigerate for at least 2 hours or overnight.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Preparing the Cr\u00eapes<\/strong><\/p>\n

      \n
    1. Have a sheet pan ready and at least six to eight sheets of wax paper ready before you start cooking the cr\u00eapes.<\/li>\n
    2. Heat a 6-inch non-stick or coated saut\u00e9 pan over a medium-high heat. Add a small amount of butter to just coat the pan, or spray it with a light coating of no-stick butter spray, allow the pan to heat the butter or coating.<\/li>\n
    3. Ladle 1 fluid ounce of the cr\u00eape batter into the middle of the saut\u00e9 pan, immediately start turning the pan to coat the bottom with the batter until a thin pancake forms and the batter starts to cook. Continue to cook the cr\u00eape until you hear a slight popping or sizzling sound.<\/li>\n
    4. Turn the cr\u00eape onto one side of the sheet pan that is covered with a sheet of wax paper. Place a sheet of wax paper over each layer of cr\u00eapes to keep them from sticking.<\/li>\n
    5. Continue with step 2 through 4 to make up to 16 or 18 6-inch cr\u00eapes. Once completed with the entire cr\u00eape making, cover them and refrigerate until ready for use. <\/strong><\/li>\n<\/ol>\n

      <\/strong><\/p>\n

      Chocolate Mocha Custard (and a Bavarian Cr\u00e8me variation follows)<\/strong><\/p>\n

      This recipe combines the custard made from semi-sweet chocolate and strong coffee with egg yolks and sugar custard. A variation offered for preparing a Bavarian Cr\u00e8me using whipped egg whites and additional whipped cream.<\/p>\n

      Notes: <\/strong><\/p>\n

        \n
      1. Reserve the egg whites for use in the Bavarian Cr\u00e8me.<\/li>\n
      2. The double boiler method employed here for making the chocolate mocha custard; however, a large stainless steel bowl covering a saucepot filled with hot water over a low flame will work also.<\/li>\n
      3. Tempering the egg yolks first with a little of the hot chocolate\/cr\u00e8me\/coffee mixture will ensure that the custard will not break.<\/li>\n
      4. The Bavarian Cr\u00e8me requires refrigeration for at least 6 hours or overnight, you will want to remember that when preparing this variation.<\/li>\n<\/ol>\n\n\n\n\n\n\n\n\n\n\n\n\n
        Ingredients<\/td>\n<\/tr>\n
        2<\/td>\nOunces<\/td>\nSemi-sweet chocolate, 2 squares bakers<\/td>\n<\/tr>\n
        2\/3<\/td>\nCup<\/td>\nHeavy cream<\/td>\n<\/tr>\n
        1 1\/3<\/td>\nCup<\/td>\nStrong coffee<\/td>\n<\/tr>\n
        3<\/td>\nTbsp<\/td>\nCornstarch<\/td>\n<\/tr>\n
        2<\/td>\nTbsp<\/td>\nCold strong coffee<\/td>\n<\/tr>\n
        4<\/td>\nEach<\/td>\nEgg yolks<\/td>\n<\/tr>\n
        1<\/td>\nEach<\/td>\nWhole egg<\/td>\n<\/tr>\n
        \u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
        1 \u00be<\/td>\nCups<\/td>\nSugar, granulated<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n
        Procedure Steps<\/td>\n<\/tr>\n
        1.<\/td>\nIn the top of a double boiler, add the chocolate, heavy cream and 1 1\/3 cups of the strong coffee. Heat over medium flame and melt the chocolate into the mixture until smooth.<\/td>\n<\/tr>\n
        2.<\/td>\nCombine the cornstarch with the 2 tablespoons of cold strong coffee until a smooth paste forms. Add the paste mixture into the chocolate\/cream\/coffee mixture and stir well to incorporate. Continue to heat and cook for 8 minutes. Then cover and continue to cook for another 10 minutes.<\/td>\n<\/tr>\n
        3.<\/td>\nMeanwhile, combine and beat together the egg yolks, whole egg, and the granulated sugar until smooth.<\/td>\n<\/tr>\n
        4.<\/td>\nPour a small amount of the hot chocolate\/cream\/coffee mixture into the egg mixture to temper. Then add the entire egg mixture into the chocolate\/cream\/coffee mixture and stir well to incorporate.<\/td>\n<\/tr>\n
        5.<\/td>\nContinue to cook for 5 minutes in the double boiler and stir lightly.<\/td>\n<\/tr>\n
        6.<\/td>\nRemove the custard from the double boiler and allow to cool until thickened.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

        Bavarian Cr\u00e8me variation<\/strong><\/p>\n

        This is a three-step procedure, as we will be preparing the egg whites, and then preparing the whipped cream, and then adding them both to the chocolate mocha custard. Both of these two preparations combine with the cooled chocolate mocha custard to create the Chocolate Mocha Bavarian Cr\u00e8me.<\/p>\n

        The egg whites<\/em><\/p>\n\n\n\n\n\n\n\n
        Ingredients<\/td>\n<\/tr>\n
        7<\/td>\nEach<\/td>\nEgg whites<\/td>\n<\/tr>\n
        \u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
        2<\/td>\nTbsp<\/td>\nSugar, granulated<\/td>\n<\/tr>\n
        \u00bd<\/td>\nTsp<\/td>\nCream of tarter<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
        Procedure Steps<\/td>\n<\/tr>\n
        1.<\/td>\nCombine the reserved seven egg whites from the previous recipes and place them into the bowl of a mixer with a wire whip attachment.<\/td>\n<\/tr>\n
        2<\/td>\nBeat the egg whites with the salt until soft peaks form, then add the sugar and cream of tarter and continue to beat until stiff peaks form.<\/td>\n<\/tr>\n
        3.<\/td>\nUsing a rubber spatula, delicately fold the egg whites into the cooled chocolate mocha custard.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

        The whipped cream<\/em><\/p>\n\n\n\n\n
        Ingredients<\/td>\n<\/tr>\n
        1<\/td>\nCup<\/td>\nHeavy whipping cream, chilled<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n
        Procedure Steps<\/td>\n<\/tr>\n
        1.<\/td>\nBeat the cream in the bowl of a mixer with a wire whip attachment until doubled in volume and the wire whip leaves faint traces through the surface of the whipped cream.<\/td>\n<\/tr>\n
        2.<\/td>\nUsing a rubber spatula fold the whipped cream into the custard and egg white mixture.<\/td>\n<\/tr>\n
        3.<\/td>\nTransfer the Bavarian cr\u00e8me to a storage container, and cover, then refrigerate for 4 hours or overnight.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
        \"\"<\/a><\/p>\n

        Bananas Foster Sauce<\/p>\n<\/div>\n

        Bananas Foster Sauce<\/strong><\/p>\n

        This is one of those recipes that always just gets throw together when we want some quick foster sauce for ice cream, and I had to actually measure everything this time around so that it could be documented for your benefit and mine.<\/p>\n

        Once the cr\u00eapes are filled with the Chocolate Mocha Bavarian Cr\u00e8me then the Bananas Foster sauce can be made, it only takes about 10 minutes to prepare, so can be made at right before service.<\/p>\n

        NOTE: <\/strong>Pour the liquors into a separate container and then slowly add them to the saucepan away from the flame, then add the pan back to the flame. If the liquors ignite, the flames will die down within a minute or so, be sure that no flammable material is near the pan.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
        Ingredients<\/td>\n<\/tr>\n
        1<\/td>\nStick<\/td>\nButter, melted (8 Tbsp, \u00bc lb.)<\/td>\n<\/tr>\n
        \u00bd<\/td>\nCup<\/td>\nBrown sugar, firm packed<\/td>\n<\/tr>\n
        \u00bc<\/td>\nCup<\/td>\nCr\u00e8me de Banana liquor<\/td>\n<\/tr>\n
        \u00bc<\/td>\nCup<\/td>\nLight rum<\/td>\n<\/tr>\n
        2<\/td>\nTbsp<\/td>\nLemon juice<\/td>\n<\/tr>\n
        \u00bd<\/td>\nTsp<\/td>\nCinnamon, ground<\/td>\n<\/tr>\n
        \u00bc<\/td>\nTsp<\/td>\nNutmeg, fresh ground<\/td>\n<\/tr>\n
        4<\/td>\nMedium<\/td>\nBananas, cut into 6 lengthwise pieces<\/td>\n<\/tr>\n
        \u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
        Procedure Steps<\/td>\n<\/tr>\n
        1.<\/td>\nMelt the butter in a large saut\u00e9 pan over medium heat, and add the sugar to dissolve, stir well until smooth and bubbling.<\/td>\n<\/tr>\n
        2.<\/td>\nAdd the liquors and lemon juice and stir well, simmer for a minute or so, it will be bubbling. See note above on adding liquor to the pan.<\/td>\n<\/tr>\n
        3.<\/td>\nStir in the cinnamon, nutmeg, and salt, and then add the sliced bananas, continue to simmer until the bananas are soft.<\/td>\n<\/tr>\n
        4.<\/td>\nServe the sauce over the filled cr\u00eapes.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

        Putting it all together<\/strong><\/p>\n

        To fill the cr\u00eapes you can use either a spoon or a pastry bag, ultimately you will be adding about 1 cup of the filling into each cr\u00eape, and then rolling them up, and placing two filled cr\u00eapes on each plate for service.<\/p>\n

        Take a cr\u00eape and be sure that the cooked side is facing down on your cutting board or preparation table, then spoon or pipe one cup of the chocolate mocha filling onto the bottom 1\/3 of the crepe, be sure to keep the filling on the lower 1\/3 of the cr\u00eape. Then lifting up the bottom edge of the cr\u00eape from the side with the filling, gently roll the remaining cr\u00eape over and around the filling, ensuring that no filling falls out and that the cr\u00eape covers all of the filling. Gently transfer the cr\u00eape to a serving plate. Do this for all the cr\u00eapes, placing two filled cr\u00eapes per plate.<\/p>\n

        Once you are ready to serve, and actually, the cr\u00eapes can be filled ahead of service and chilled. When ready for service, just pour about \u00bd cup of the foster sauce with at least four banana slices over the top of the two cr\u00eapes and serve immediately.<\/p>\n

        A few snaps of the plated creation!<\/p>\n

        \"\"<\/a><\/p>\n

        Pic 1: Chocolate Mocha Bavarian Cr\u00e8me filled Cr\u00eapes with Bananas Foster Sauce<\/p>\n<\/div>\n

        \"\"<\/a><\/p>\n

        Pic 2: Chocolate Mocha Bavarian Cr\u00e8me filled Cr\u00eapes with Bananas Foster Sauce<\/p>\n<\/div>\n

        Bon appetit!<\/p>\n

        CCR<\/p>\n

        =:~)<\/p>\n

        \u00a92010 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

        A combination of several recipes create a spectacular dessert treat! Advanced techniques are within reach for the novice cook with these simple steps.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[23,240,11],"tags":[1285,2086,1205,1284,1282,1291,1288,2057,1289,1286,1290,1283,20,1287],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2037"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2037"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2037\/revisions"}],"predecessor-version":[{"id":2040,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2037\/revisions\/2040"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2037"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}