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Gourmet
PanCake
Made with Baking Help Cocoa Powder
AN ORIGINAL RECIPE BY CHEF BAPTISTE BLANC & L’École Gourmet Valrhona
4 stepsMakes one 22cm PanCake (serves approx. 8 people)
Prepare the day before:
- Tangerine compote
- MANJARI 64% crémeux
To be done on the day:
- Pancake batter
- Crème anglaise
- Assembly
Required utensils:
- Thermometer
Recipe Step by Step
01
PANCAKE BATTER
Preparation time: 15 minutes
Leave to sit for: 1 hour in the refrigerator
- 350g Whole milk
- 22g Butter
- 80g Egg yolks
- 40g Granulated sugar
- 50g Wholemeal flour
- 20g Cocoa powder
- 170g Egg whites
- 30g Granulated sugar
Set aside one-quarter of the cold milk and bring the rest of the milk and the butter to the boil. Meanwhile, sift the flour and cocoa powder, and add the cold milk and egg yolks.
Gradually add the hot milk to the egg yolks and dry ingredients (40g sugar, flour and cocoa powder). Mix thoroughly to create a smooth paste.
Put the mixture back in the pan and cook over a low heat until it thickens to a texture similar to bechamel sauce (approx. 65°C).
Put the cream in a mixing bowl.
Beat the egg whites until stiff along with the smaller portion of sugar to give them a supple texture. Gently fold this into the previous mixture.
Cook in a frying pan or oven.
Gradually add the hot milk to the egg yolks and dry ingredients (40g sugar, flour and cocoa powder). Mix thoroughly to create a smooth paste.
Put the mixture back in the pan and cook over a low heat until it thickens to a texture similar to bechamel sauce (approx. 65°C).
Put the cream in a mixing bowl.
Beat the egg whites until stiff along with the smaller portion of sugar to give them a supple texture. Gently fold this into the previous mixture.
Cook in a frying pan or oven.
02
TANGERINE COMPOTE
Preparation time: 20 minutes
Baking time: 45 minutes
Leave to sit for: 12 hours (ideally overnight)
- 550g Tangerines
- 170g Granulated sugar
Optional:
some tangerine juice if using bitter tangerines
Gently rinse the tangerines in water.
Cut into 1cm cubes and discard the seeds if necessary (keep the peel on). Put the tangerine pieces in a saucepan. Completely fill the pan with cold water.
Add the sugar. Bring to the boil with the lid on.
Cook for 15 minutes over a very low heat so the water is simmering.
Take off the lid and keep cooking over a very low heat until the water evaporates (approx. 45 minutes).
If the tangerines are bitter, half-fill the pan with tangerine juice and cook again until completely evaporated.
Leave to cool. Blend thoroughly.
Ideally, store in the refrigerator overnight or for at least 1 hour.
Cut into 1cm cubes and discard the seeds if necessary (keep the peel on). Put the tangerine pieces in a saucepan. Completely fill the pan with cold water.
Add the sugar. Bring to the boil with the lid on.
Cook for 15 minutes over a very low heat so the water is simmering.
Take off the lid and keep cooking over a very low heat until the water evaporates (approx. 45 minutes).
If the tangerines are bitter, half-fill the pan with tangerine juice and cook again until completely evaporated.
Leave to cool. Blend thoroughly.
Ideally, store in the refrigerator overnight or for at least 1 hour.
03
CRÈME ANGLAISE
Preparation time: 15 minutes
- 160g Whole milk
- 160g Whipping cream
- 65g Egg yolks
- 30g Granulated sugar
Gently mix together the egg yolks and sugar.
Bring the milk and cream to the boil.
Pour the milk and cream into the yolks and cook at 85°C until the mixture is consistent enough to stick to the back of a spoon*.
Strain and leave to cool.
*“Coating the back of a spoon” involves cooking a mixture in a saucepan over low heat, stirring constantly with a spatula, until it is thick enough to coat the back of a spoon. The preparation will gradually thicken until it is able to coat your spatula.
Bring the milk and cream to the boil.
Pour the milk and cream into the yolks and cook at 85°C until the mixture is consistent enough to stick to the back of a spoon*.
Strain and leave to cool.
*“Coating the back of a spoon” involves cooking a mixture in a saucepan over low heat, stirring constantly with a spatula, until it is thick enough to coat the back of a spoon. The preparation will gradually thicken until it is able to coat your spatula.
04
MANJARI 64% CRÉMEUX
Preparation time: 5 minutes
Leave to sit for: 12 hours
- 420g Crème anglaise
- 175g MANJARI 64% chocolate
Heat and strain the crème anglaise. Next, gradually combine it with the melted chocolate, mixing it in all the while with a spatula.
Immediately mix using a hand blender to create a perfect emulsion.
Leave to set in the refrigerator for at least 2 hours, ideally overnight.
Immediately mix using a hand blender to create a perfect emulsion.
Leave to set in the refrigerator for at least 2 hours, ideally overnight.
Assembly and finishing
Spread 180g of pancake batter into a gently heated and greased 22cm crêpe pan and cook over a low heat.
Turn the pancake over and finish cooking.
Repeat to make the other pancakes.
For the top pancake, spread 180g of pancake batter into the crêpe pan and place in the oven at 180°C for approx. 10 minutes until the pancake is golden brown. Once it has cooked, slide it out without turning it over to keep the top intact.
Leave to set in the refrigerator for one hour.
If necessary, gently cut around the edges of each pancake with a knife.
Keep the best-looking pancake for the top of the cake.
Spread 100g of tangerine compote on the top pancake.
Using a piping bag with an 8mm nozzle, pipe out 100g of set MANJARI 64% crémeux, starting with a ring around the outside of the pancake.
Put the next pancake on top and repeat.
Add the last pancake and decorate.
Store in the refrigerator for 30 minutes until set.