Food Flight

An aviator's culinary adventures

Christmas Breakfast from Julia Child December 25, 2009

Filed under: breakfast,Dessert — flyingbubble @ 7:06 pm
Tags: , , , , ,

My roommate Desiree gave me Julia Child’s Mastering the Art of French Cooking so I decided that I needed to try one of her recipes for a Christmas meal.  Many of the recipes didn’t sound too appealing (aspics…) but its hard to go wrong with a dessert type recipe.  I had never cooked crepes before but I love them and have always wanted to try.  So I flipped to the dessert chapter and found a recipe for crepes with almond cream.  The great thing about this recipe was that the almond filling can be made up to a week in advance and the crepe batter gets mixed up the night before so all I had to do this morning was cook and fill the crepes.  The almond cream was probably the hardest part because I had to whip up liquid into a custardy texture without scorching the milk or getting the mixture stuck to the bottom of the pan.  My arm was pretty darn tired when I finished.  The crepe batter just gets blended up so that was definitely my favorite part.  As I cooked the crepes this morning I realized that the pan and cooking surface place a large part in your ability to make crepes.  I had trouble getting the pan to the right temperature (kept swinging between too hot and not enough heat).  I used a nonstick pan instead of cast iron.  The recipe calls for cooked crepes and almond cream so I had to use the recipes for those to get to step one for the final process.  I’ll include all the recipes in this post so you can make this recipe at home.

Crepes Fourrees, Frangipane (Crepes with Almond Cream)

12 cooked crepes 6 inches in diameter

1.5 cups frangipane (almond custard)

2 ounces or squares of semi sweet baking chocolate

2 Tb melted butter

1 Tb granulated sugar

Directions: Use any of the three recipes for crepes (I used dessert crepe recipe and that’s what I’ll include here).  Spread 2 Tb of frangipane on the less-good side of each crepe.  Fold the crepes into wedge shapes, or roll them, to enclose the filling, and arrange in the baking dish.  Grate the chocolate over the crepes, sprinkle on the melted butter, then the sugar.  About 20 minutes before serving, set in a preheated 350-degree oven until the chocolate had melted.  Serve hot or warm.

Crepes Fines Sucrees (light batter)

3/4 cup milk

3/4 cup cold water

3 egg yolks

1 Tb granulated sugar

3 Tb orange liqueur, rum, or brandy

1 cup flour (scooped and leveled)

5 Tb melted butter

Directions: Place the ingredients in the blender jar in the order in which they are listed.  Cover and blend at top speed for 1 minute.  If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more.  Cover and refrigerate for at least 2 hours or overnight

Frangipane (Almond custard filling)

1 egg

1 egg yolk

3/4 cup granulated sugar

1/3 cup flour

1 cup boiling milk

3 Tb butter

2 tsp vanilla extract

1/4 tsp almond extract

1/2 cup pulverized macaroons or pulverized almonds

Directions:  Beat the egg and egg yolk in he mixing bowl, gradually adding the sugar, until mixture is pale yellow and forms the ribbon.  Beat in the flour.  Then beat in the boiling milk in a thin stream of droplets.  Pour into saucepan and set over moderate heat.  Stir slowly with the whip, reaching all over the bottom of the pan.  When mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste.  Then over moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly.  Be careful the custard does not scorch on the bottom of the pan.  Off heat, beat in the butter, then the flavorings and macaroons or almonds.  If not used immediately, clean custard off sides of pan and dot top with softened butter to prevent a skin from forming on the surface.  Frangipane will keep for a week under refrigeration, or may be frozen.

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2 Responses to “Christmas Breakfast from Julia Child”

  1. Jeremiah Says:

    These were sooo good. A perfect choice for Christmas breakfast.

    • Maureen Dooley (Mrs that is) Says:

      Katie — you are CRAZY — in a fabulous way :). Are you sure you went to USNA? I think that maybe that was a hoax while you attended the Culinary Institute of America!! Some day I want you to cook for me 🙂 Everything looks delicious!


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