This beautiful dessert recipe from award-winning chef and Tefal ambassador, Guillaume Brahimi, is inspired by Paris in the spring time.
Whip cream until soft peaks form. Place sugar, honey and glucose in a small saucepan and bring to the boil. Place egg whites in an electric mixing bowl, when the honey mixture reaches 118 degrees, start whipping the egg whites. Once the mix reaches 121 degrees, add to the whites slowly, whip until cool. Add the fruit, nuts, grand mariner and whipped cream and mix gently with a spatula. Place in a lined 20 cm x 10cm x 2 cm container and freeze.
Place flour, sugar, salt and zest in a mixing bowl, combine eggs and milk separately and whisk together. Slowly whisk the milk mixture into the flour, to make a paste.
Place the Tefal Heritage non-stick induction 28cm crepe pan on the heat, and add the mixture to thinly cover the pan. Cook for 2 minutes and then flip, and cook for another minute. Allow to cool.
Remove the nougat glacé from the freezer and tin and cut into 3cm x 10cm pieces, wrap crepe around the nougat.
For garnish place honey in a pan and heat, add the nuts and fruits and mix. Spoon the mix over the top of the crepes and serve.
Nutritional analysis per serving (14 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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The nine piece Tefal Heritage Triply cookware range is available exclusively at Myer stores from August. Find out more at www.tefal.com.au
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