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QimiQ
Benefits
Pure indulgence with less fat
Stable consistency
Product will not continue to thicken and solidify when taken from heat
Problem-free reheating possible
Quick and easy preparation
Reduces drying out on regeneration
Oven baked dishes remain moist for longer
Bake stable and deep freeze stable
25
easy
Ingredients for 1 individual baking dishes
For the crepe
50
g
Whole egg(s)
170
g
QimiQ Cream Base
15
g
Butter,
melted
43
g
Wheat flour
43
g
Bread flour
50
g
St. Pellegrino Sparkling Mineral Water
For the raspberry filling
100
g
QimiQ Classic,
unchilled
175
g
Lillé Brie
35
g
Vermont creme fraiche
5
g
Lemon juice
2
g
Salt
30
g
Sugar
30
g
Boiron Raspberry Puree
100
g
Raspberries, frozen
For the custard
90
g
Whole egg(s)
22
g
Sugar
2
g
Cinnamon
2
g
Cardamom
170
g
QimiQ Cream Base
3
g
Nielsen-Massey Bourbon Vanilla Paste
For the blueberry compote
250
g
Blueberries
100
g
Sugar
10
g
Lemon juice
3
g
Nielsen-Massey Bourbon Vanilla Paste
Method
1.
For the crepe: In a bowl, whisk the eggs, QimiQ Sauce Base, melted butter and sparkling water. Slowly whisk the dry into the wet ingredients. Once the batter is smooth, stir in the sparkling water and let the batter sit for 15 minutes.
2.
To make the crepes, use a medium-size nonstick pan, brushed with butter. Ladle just enough batter to cover the bottom of the pan. Rotate the pan until the batter is even, and starting to set. Let the crepes cook on one side until tiny bubbles appear on the surface of the pancake. Using a spoon or small spatula, lift the edges and flip, cooking the second side for fifteen seconds. Slide the crepe onto a plate to cool.
3.
For the raspberry filling: Blend the QimiQ Classic, brie, creme fraiche, lemon juice, salt, sugar and raspberry puree with immersion blender until smooth. Then fold in the whole frozen raspberries.
4.
For the custard: Blend the whole eggs, sugar, cinnamon, cardamon, QimiQ Sauce Base and vanilla with a immersion blender till smooth.
5.
For the blueberry compote: In a small sauce pot mix the washed blueberries with sugar and lemon juice. Place mixture on stove and bring to a boil, after 1 minute add vanilla, set aside to chill.
6.
Preheat the oven to 350° F/175° C.
7.
Place the raspberry filling in the middle of each crepe and roll seam side down, refrigerate till needed.
8.
Layer crepes in a greased casserole dish, in a shingle style fashion cut side up. Pour custard over crepes making sure to fill all the space between. Cover with foil, place in oven and bake for 35 minutes. Remove foil and continue to bake until desired color is achieved.
9.
Remove from oven and serve with warm blueberry compote and fresh raspberries.
