The gundel palacinche
Instructions
Doses for 12 palacinche (crepes).
Should I prepare before the sauce.
Put the chocolate (II) in a pan and melt in oven flaw.
As it melts, mount the creme fraiche (III) in a saucepan, pour the ingredients of the and portals to a boil.
Pour the egg yolks of (III), workers in a saucepan with the other ingredients of (III), except the milk and the cream that you installed first.
Add the melted chocolate and then, little by little, (III) milk.
Sweet heat heats up (it should not boil).
Remove the sauce from the heat, let it cool, incorporates the whipped cream and bathes with half of rum (the same you have to soak the raisins and the candied orange peel).
Now prepare the filling.
Bring to a boil the fresh cream and add all the other ingredients except the rum of the filling.
Let simmer for 2 minutes, then away from heat and leave to cool.
Get wet with the remaining rum.
You should get a spreadable paste; If its density do not meet, you can thicken it with other chopped nuts or dilute with milk.
Spread the filling on twelve palacinche, arrotolale, friggile briefly on both sides in 50 g of butter, then transfer them to a serving platter and ' nappale ' with the sauce.
Ingredients and dosing for 12 persons
- For the filling:
- 15 cl of rum to 50-60 degrees
- 40 g of 8 hours estate raisins in rum
- 20 g of candied orange zest 8 hours in rum
- 180 g of not too finely ground walnuts
- 10 cl of creme fraiche
- 120 g of sugar
- Pot holder 1 of cinnamon
- For the sauce (s):
- 25 cl of milk
- Smell of vanilla
- 30 g of sugar
- For the sauce (ii):
- 100 G = = Chocolate
- For the sauce (iii):
- 15 cl of creme fraiche
- 3 egg yolks
- 100 g of sugar
- Cocoa powder
- 15 g of flour
- 5 cl of milk