https://www.lifestylefood.com.au/recipes/27522/honey-crepe-bomb-recipe

LifestyleFOOD.com.au

There's no doubt about it, this four part, ‘Honey Pear and Apple Crepe Bomb’ recipe is bound to impress any sweettooth. The dessert has been created by award-winning pastry chef and owner of Sydney patisserie Madame & Yves, Yves Scherrer!

Ingredients

  • Crepe’s

  • 250g milk (or alternative milk)

  • 100g flour

  • 50g egg

  • 25g butter

  • 7g Grapeseed oil

  • 20g Waimete Co Manuka Honey

  • 1 pinch salt

  • Honey Pear and Apple

  • 3 apples (pink lady or golden delicious)

  • 3 pears (bosc)

  • 50g walnuts - roasted

  • 50g butter

  • 150g Waimete Co Manuka Honey

  • 1/2 tsp cinnamon

  • 1 small pinch clove powder

  • Honeycomb

  • 330g sugar

  • 120g Waimete Co Honey - recommend Manuka or Pure Honey Squeeze bottle

  • 120g light corn syrup

  • 125g water

  • 3tsp bicarbonate soda

Method

  • Crepe’s :

  • 1.

    1. Have all the ingredients lukewarm, melt the butter and combine all the liquids together.

  • 2.

    2. Combine all the dry ingredients into a bowl and progressively whisk all the liquid ingredients into the bowl.

  • 3.

    3. Finish by blending the whole batter with a stick blender to harmonise the mixture.

  • 4.

    4. Rest for at least 2 hours.

  • 5.

    5. When ready: cook in a crepe pan.

  • Honey Pear and Apple:

  • 1.

    1. Peel and dice the fruits about 15mm.

  • 2.

    2. Heat a frying pan and add the butter until it starts to brown a little bit.

  • 3.

    3. Add the apple and pear dice and cook for about 5 minutes until the fruit gets a little bit tender.

  • 4.

    4. Add in the honey and cool for another 5 minutes until it starts to reduce and look a little bit sticky.

  • 5.

    5. Add the roasted walnuts and the spices

  • 6.

    6. Keep aside.

  • Honeycomb:

  • 1.

    1. Place everything in a pot except the bicarbonate soda.

  • 2.

    2. Cook to 175? (until the golden caramel gets more to a brown tone)

  • 3.

    3. Whisk in the bicarbonate soda and spread on a tray and let it cool down.

  • 4.

    4. Tip, once you have a golden caramel (160?) lower the heat of the stove to a low setting.

  • 5.

    5. This will prevent you from burning your caramel once you add the bicarbonate soda.

  • Plating:

  • 1.

    1. Place a crepe flat on a plate, add 3 full spoons of the cooked fruits.

  • 2.

    2. Close the crepe like a coin pouch and stick a skewer across to keep it closed.

  • 3.

    3. Warm up in the oven for 3 minutes at 180?

  • 4.

    4. Place on the plate with some honeycomb chunks and sprinkle some warm  honey on top.

  • 5.

    5. Serve as is or with some ice cream.

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