Light, fluffy pancakes are cut into strips and served over plum compote, then garnished with pecan-praline ice cream, tuiles, confectioner’s sugar, and flowers. While plums are more traditional, other fruit could also be used. The pancakes are traditionally torn into pieces; Chef DuBois cuts his into strips. These pancakes are quite thick; for that reason, they are browned on one side, baked in the oven to cook the centers, then flipped and browned on the other side on top of the stove.
- Glazed Pecans
- Pecan - 8 oz, chopped
- Egg White - 1/2
- Sugar - Heaping 1/2 cup
- Pecan-Praline Ice Cream
- Whole Milk - 2 cups
- Heavy (whipping) cream - 2 cups
- Sugar - Heaping 3/4 cup
- Corn Syrup - 1/2 cup
- Vanilla Bean - 1, split
- Egg Yolks - 8
- Glazed Pecans (above)
- Plum Roster
- Plums - 10, purple or black
- Sugar - 2/3 cup
- Water - 2 tablespoons
- Cinnamon - 1 stick
- Lemon Juice - 1 teaspoon
- Kirschwasser - 2 teaspoons (cherry liqueur)
- Pecan Tuiles
- Sugar - 2/3 cup
- Unsalted Butter - 1 stick (4 ounces) plus 1 tablespoon, at room temperature
- Vanilla extract - 1 teaspoon
- Corn Syrup - 5-1/2 ounces
- Pastry Flour - 1 cup, sifted
- Pecans - 1 cup, chopped
- Egg Yolks - 8
- Sugar - Scant 1/2 cup
- Cake Flour - 2-1/4 cups sifted
- Salt - 1/2 teaspoon
- Vanilla Extract - 1 teaspoon
- Kirschwasser - 1 tablespoon
- Milk - 1 cup
- Egg Whites - 8
- Sugar - 1 tablespoon
- Unsalted Butter - 1/2 to 1 stick, at room temperature
- Confectioner’s sugar - For dusting
- Edible Flowers - 12 to 18 small, purple or lavender
To prepare the pecans: Preheat the oven to 350 F. Line a baking sheet with aluminum foil or a silicone liner. Combine the chopped pecans and half egg white and toss together. Add the sugar and toss until the nuts are evenly coated. Spread on the prepared sheet pan and bake 12 minutes, or until glazed. remove and let cool; set aside.
To make the ice cream: Combine the milk, cream, half of the sugar, and the corn syrup in a medium saucepan over medium-high heat. Scrape the seeds from the vanilla bean into the mixture, then drop in the pods. Bring the mixture just to a boil, then remove from heat. In a bowl, whisk the egg yolks and remaining sugar until smooth. Whisk in a large spoonful of the hot milk mixture, then slowly pour the yolk mixture into the hot milk, whisking constantly. Put back over medium heat and cook until the mixture thickens enough to coat the back of a spoon. Strain into a bowl set in a larger bowl of ice. Cover with plastic wrap and chill in the refrigerator overnight. Freeze in an ice cream maker according to manufacturer’s directions until almost completely frozen. Fold in the glazed pecans by hand. Pack in a tightly sealed container and store in the freezer.
To prepare the plums: Cut the plums in half and remove the pits. Depending on the size of the plums, quarter them, or cut into even smaller slices. Put the plum slices in a saucepan and toss with the water, cinnamon stick, and lemon juice. Bring to a boil over medium-high heat, cover, and stew until soft but not mushy, 8 to 10 minutes. Remove from the heat and take out the cinnamon stick. Stir in the kirschwasser. Put in a bowl, cover with plastic wrap, and chill overnight.
To make the tuiles: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone liner. In the bowl of an electric mixer, combine the sugar, butter, and vanilla and beat until creamy. Add the corn syrup and blend. Add the flour and blend just until the dough comes together. Mix in the nuts. Using a teaspoon, place quarter-size balls of dough on the prepared sheet pan. Bake until golden; the dough will spread out flat as the tuiles bake. Remove from oven and let cool for a minute, then lift from the pan with a thin spatula; place on a wire rack to cool. The tuiles will become crisp as they cool.
To make the pancakes: In a large mixing bowl, whisk together the egg yolks and sugar. Whisk in the milk, then the flour, salt, vanilla, and kirschwasser. The batter may be lumpy; whisk until smooth. Set the batter aside.
Place the egg whites with the sugar in the large bowl of an electric mixer and beat until they stand in soft peaks. Fold the batter into the egg whites in 2 additions, being careful not to deflate the egg whites.
Preheat the oven to 350 F. Put an ovenproof medium (8-inch) non-stick skillet over medium-high heat and melt a tablespoon of butter in the skillet. Do not let the butter brown. Pour 1/2 inch of batter into the skillet and cook until the bottom is pale golden, about 2 minutes. Place in the oven and finish baking, about 3 minutes, until the pancake is firm throughout and the top has set. Remove from the oven and flip the pancake over; put back over medium heat until the other side is lightly browned, about 30 seconds. Remove and set aside on a plate; keep warm under an inverted bowl. Repeat to make six pancakes.
To assemble and serve: Warm the plum roster and divide it among six dessert bowls. Slice the pancakes into 1/2-inch strips and divide the strips among the bowls, mounding them into a peak in each bowl. Place a scoop of ice cream on top and garnish with a tuile. Sprinkle with confectioner’s sugar and place edible flowers on the ice cream in each bowl.