Crepe Suzette Bites with Hazelnut - GNISTA Barreled Oak & Manufaktur Jörg Geiger Cuvée Nr. 15
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
Sweet and Juicy
Welcome to the fourth stage of the Tour de Sans, our culinary journey through the cycling nations of Europe! Featured prominently in the current issue of the Highlevelzero Dining Club. Today, we travel to France, where the legendary Tour de France was born a hundred years ago. Controversial on one hand, but on the other, an indispensable part of cycling history for generations.
The dessert, much like the Tour, is a classic and an integral part of French cuisine. Traditionally, Crepe Suzette is flambéed generously with Grand Marnier or Cointreau. Unfortunately, the alcohol never fully burns off, leaving behind a residual amount, which can be a trigger. Moreover, such high-proof spirits no longer align with my lifestyle. Therefore, instead of alcohol, we use an orange syrup for depth. The necessary complexity is achieved by pairing it with the wonderful non-alcoholic mix (see below) of GNISTA Barreled Oak & Manufaktur Jörg Geiger Cuvée No. 15.
The drink recommendation that follows below, comes from Jennifer Kießling, the owner of the renowned Mindful Drinking Club in Berlin. With her expertise, she has guided all the recipes for our Tour de Sans. You can purchase all these excellent drinks either in Berlin or conveniently online at www.mindfuldrinkingclub.de.
Let's pause once more to pay tribute to the magnificent athlete gracing our photo. We see Laurent Fignon in the Yellow Jersey. In 1983, Fignon reached the peak of his career by winning the Tour de France. At just 22 years old, he became one of the youngest riders ever to win the famous race. His distinctive look with thick glasses earned him the nickname "Le Professeur." He was admired for his intelligent race strategies and tactical skills!
Recipe & Food-Styling: Mattia Risalti, Photo & Styling:Oliver Schwarzwald
Crepe Suzette Bites With Orange Syrup And Hazelnut Granel
Prep Time: 15 minutes
Cook Time: 40 minutes
Resting Time: 30 minutes
Serves 6
Ingredients:
Crepe:
250 g All-purpose flour
50 g sugar
2 g salt
25g buttermelted
3 eggs
500 ml milk
1/2 orange peel
Orange syrup:
2 oranges
150 ml water
150 g sugar
1/2 orange peel
Topping:
50 g Hazelnut chopped
Method:
Weigh the flour in a large jug or bowl. Crack in the eggs, salt, butter, orange peel add half the milk. Whisk to a smooth, thick batter. Add the remaining milk and whisk again. Set aside for at least 30 mins.
Heat a large non-stick crêpe pan or frying pan. Add a drizzle of oil, then wipe out the excess with kitchen paper. When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside. If not, cook a little longer. Flip and cook the other side for a minute or two.
Start by zesting one of the oranges into a saucepan. Juice both oranges through a sieve into the same pan. Add in the water and sugar. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes or until the liquid has reduced by about a third. Allow the syrup to cool to room temperature, and then it's ready to be used as you like!
Take three crepes and stack them on top of each other, then fold them in quarter. Cut them into cubes with a knife, this way you will obtain cubes with multiple layers. These will then be immersed in orange syrup and then in chopped hazelnuts.
Photo:Oliver Schwarzwald
About the pairing with GNISTA Barreled Oak & Manufaktur Jörg Geiger Cuvée Nr. 15
A comforting sippy drink to make this famous dessert a little extra special. Think malty and chocolaty notes with a hint of spice in perfect harmony with apple and pear, crowned by the merging aromas of roasted coffee and almonds with a smokey and fruity finish. (Jennifer Kießling)