Dessert Crêpe à la Goldener Hirsch ▶
Thin crêpes are sprinkled with walnut praline and warmed, then folded and dressed with whipped cream. Caramel sauce.
- Walnut Praline Brittle
- Sugar - 1/4 cup
- Walnuts - 1/2 cup, finely chopped
- Crêpes - 4
- Walnut Brittle - 50 g, slightly crushed (above)
- Unsalted Butter - 1 tablespoon
- Caramel Sauce - 1/8 liter, (see Basics)
- Heavy (whipping) cream - 1 cup, beaten to firm peaks
- Mint leaves - 4
- Strawberries - 2, cut in half lengthwise
To make the brittle: In a heavy saucepan over medium heat, melt the sugar and continue heating until it reaches 320 F (light caramel stage). Very gently stir in the walnuts; do not beat in air. Pour the hot syrup out on a marble slab or foil-lined cookie sheet and cover immediately with waxed paper. Roll the hot brittle out thin with a rolling pin. Let it cool at least 30 minutes. Break up and slightly crush the pieces with a rolling pin.
To assemble: Spread the crêpes on a work surface and sprinkle with the walnut brittle. In a large skillet over medium heat, melt the butter and spread it in a thin film over the bottom of the pan. Using a spatula, place the crêpes in the pan, brittle-side up, to warm them. Place on serving plates and fold in half. Put the whipped cream in a pastry bag fitted with a large fluted tip. Pipe a large rosette of whipped cream on the center of each crêpe. Drizzle caramel sauce over the crêpes. Pipe strips of whipped cream on the plates and garnish each plate with a strawberry half and mint leaf.