Black Forest Crêpe Soufflé Chocolate Pancakes

Hot Cherry Souffle, Warm Chocolate Sauce, Whipped Kirsch Cream, Vanilla Macerated Cherries

Its Pancake day and Chef Stefan Rose has whipped up an incredible dessert! His Black Forest Gateau inspired pancakes are the perfect chocolatey and decadent showstopper. Perfect for sharing (or to eat on your own!), it is a dessert worth making all year round. Follow Candia Professional UK Instagram for more dessert inspiration.

Crêpe Mix – Makes around 14 Crepes in a 26cm pan

Ingredients:

230grs plain or bread flour
20g cocoa powder (Noalya)
4 eggs (400g)
2.5 grs salt
45 grs sugar
25g soft light brown sugar
5g trehalose (optional)
375 grs whole milk
75 grs water
50 grs butter (Candia)

Method:

Cook the butter to beurre noisette.
Mix the flour, the salt, the sugar, the eggs & the water.
Add the butter.
Finish by adding the milk.
Rest in the fridge for at least 25 minutes. Cook on a preheated pan, with a touch of butter in the pan

Soufflé Mix

Ingredients

337.5g morello cherry 50/50
337.5g black cherry
135g caster sugar
75g corn flour
75g cold water
396g egg whites
21g egg white powder
120g caster sugar

Method:

Bring puree & sugar to the boil. Dilute corn flour with cold water in a small bowl, slowly pour it into the boiling liquid while whisking, cook for 30 seconds until thickening has stopped.
Place in a bowl and cover directly with clingfilm so a skin does not form on the outside.
Once cooled to room temperature, whisk egg whites and egg white powder on medium speed. Whisk until firm peaks, then add sugar and whisk until combined.
Using a hand whisk, add ¼ of the souffle mixture, whisk in ¼ of the meringue into the base, then gently fold in the remaining mixture.
Spoon the mixture evenly between the crepes, fold in half, add more mixture, fold in half again. Dust with icing sugar & Bake in an oven set to 190C.