Tiramisu Crêpe Soufflé with Coffee Crème Anglaise

Tiramisu Crêpe Soufflé
with Coffee Crème Anglaise & Seasonal Fruit
by Chef Jacques Hays

Ingredients

< For Crêpes:
1 large egg
1/8 cup sugar
1/2 cup milk
1/4 cup + 1 Tablespoon flour
2 teaspoon cocoa powder
pinch of salt
1 teaspoon melted butter
1 teaspoon vanilla extract

For Coffee Crème Anglaise:
5 large egg yolks
1 1/2 Tablespoon sugar
pinch of salt
1 3/4 cup milk
2 teaspoon coffee extract
1 teaspoon vanilla extract

For Soufflé Base:
3/4 cup milk
2 teaspoon c offee extract
2 large egg yolks
2 Tablespoons sugar
1/4 cup plus 1 Tablespoon flour
pinch of salt
1/4 cup mascarpone cheese
1 teaspoon dark rum
1 teaspoon Kahlua
3 large egg whites
pinch cream of tartar

For Garnish:
assorted diced seasonal fruit
powdered sugar
fresh mint

Procedure for Chocolate Crêpes:
Whisk together egg, sugar and milk until well combined. Add flour, cocoa powder and salt to egg mixture and whisk until smooth. Whisk in melted butter and vanilla. Refrigerate batter for a minimum of one hour. Warm a six inch non-stick sauté pan over medium heat. Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly. Cook for approximately one minute on the first side. Turn crêpe and cook for 30 seconds more. Make eight crêpes. Reserve.

For Coffee Crème Anglaise:
In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth. Set aside. In a sauce pan heat milk, vanilla and coffee extracts to a scald. Slowly whisk hot milk into yolk mixture. Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon. Strain and chill.

For Soufflé Base:
Bring a pot of water to a simmer. In a sauce pan bring milk and coffee extract to a scald. In a large stainless steel bowl whisk together egg yolks and sugar until well combined. Add flour and salt and whisk until smooth. Slowly whisk in the hot milk until well combined. Place bowl over the simmering water and whisk until thickened. Remove from heat. Place plastic wrap directly on the soufflé base and let cool for 30 minutes. Whisk in mascarpone cheese, rum and Kahlua. Place egg whites and cream of tartar in a mixer. Beat whites to stiff peaks. Carefully fold egg whites into the soufflé base.

For Crêpe Soufflé:
Preheat oven to 350º. Lightly grease a glass baking dish. Place one half cup soufflé mixture into the center of each crêpe. Lightly fold the crêpe in half, being careful not to deflate the egg whites. Place the crêpes into the baking dish. Bake for 15 minutes.

To Assemble:
Drizzle plate with the coffee Crème anglaise. Carefully place two crêpes onto center of the plate. Arrange diced fruit around the crêpes. Dust the top of the soufflé with powdered sugar. Garnish with a sprig of mint.

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