Tricky recipes of Unique desserts from France you need to try

The French can be tricky and intimidating, it’s part and parcel of their culture and the whole French experience. But we urge you to try the recipes of two classic French desserts, which need precise techniques that most French chefs love to boast. With a little flambe in one, and whipping up meringue in another, take this as a challenge and master these two techniques to craft two classic French desserts in the comfort of your home. One taste of this, you will want to make more of these.

1. Crepe Suzette

(Makes 6 servings)

Ingredients

Crêpes

• 2 eggs
• 95 gm all-purpose flour
• 120 ml whole milk
• ½ tsp granulated sugar
• A small pinch of salt
• 80 ml cold water
• 1 tbsp vegetable oil
• 1 tbsp unsalted butter, melted (extra for frying)

Orange-Butter Sauce

• 115 gm unsalted butter, softened
• 90 gm granulated sugar (set aside 2 tbsp)
• ½ tbsp orange zest, finely grated
• 80 ml orange juice
• 45 ml orange liqueur
• 15 ml Cognac

Ingredients

1. Take a bowl, add eggs, flour, milk, sugar, and salt, and whisk to mix, until smooth, to get a thick batter. Pour the water, oil, and melted butter and whisk until well combined.
2. Heat a nonstick pan, over medium-high heat, and brush with butter. Pour three tablespoons of batter and tilt the pan to coat it with the batter evenly. Cook until the edges of the crêpe start to brown. This takes less than a minute.
3. Flip and repeat for the other side. This time it shouldn’t take longer than 15 seconds.
4. Put the crêpe on a parchment sheet. Repeat with the remaining batter to make nine more crêpes, wiping the pan each time and brushing with butter before each crêpe.
5. Use an electric mixer to blend butter, sugar, and orange zest until smooth. While the hand or stand mixer is still running, pour orange juice while mixing, until incorporated.
6. Transfer this mixture to a nonstick pan, preferably 12-inches, cooking over medium heat. Make sure to stir occasionally, until it bubbles. After five minutes, it will turn syrupy.
7. Bring down the heat and dip the crêpes, one at a time, on both sides in this hot syrup. Fold neatly into a quarter, then lift the crêpe and let the excess drip off.
8. Place it on a fresh parchment paper and repeat with the rest.
9. Place all the crêpes back into the pan, to form a pie. It’s okay if they overlap a bit. If there’s any sauce on the parchment add it back into the pan.
10. Sprinkle crêpes with the remaining two tablespoons sugar and increase the heat to medium. Pour the orange liquor and the Cognac. Using a long matchstick or lighter, ignite the liquor.
11. Scoop the flaming sauce and pour over the crêpes using a long-handle flameproof spoon.
12. The flame will eventually subside after 30 seconds.
13. Transfer crêpes to a serving plate, spoon any extra sauce over the top, and serve immediately.

2. Île Flottante (Floating Island)

(Makes 6 servings)

Ingredients

For the islets:

• 2 egg whites
• 60 gm sugar

For the custard:

• 600 ml milk
• 6 egg yolks
• 150 gm sugar
• 1 vanilla pod

For the caramel:

• 120 gm sugar
• A little water

Instructions:

1. Let’s make the Floating Islands first. Add milk and a split vanilla pod with the seeds removed to a saucepan. Bring to a boil.
2. In a bowl whisk the egg whites until stiff peaks form, adding sugar gradually while whisking. Use a spoon to shape this whipped meringue into balls.
3. Once the milk boils, drop these meringue balls into it. Cook uninterrupted for two minutes then turn them to cook the other side. Turn down the heat, remove from milk, into a bowl.
4. Take a bowl, and whisk the egg yolks with sugar, until it pales and is creamy. You can add a little cornflour here to get a foolproof custard later. Gradually add the boiled milk, mixing well, then pour the whole concoction into the saucepan.
5. Cook over medium heat and stir constantly with a wooden spoon. Don’t let it boil or your custard will spoil. Once the foam disappears and it thickens, immediately remove from heat.
6. Let the meringue (islands) and the cream cool.
7. Before serving, prepare the caramel. Heat sugar and water in a saucepan, and cook over medium heat, for a few minutes. Stir sometimes until you have a smooth amber liquid.
8. To assemble the floating islands or Île Flottante, pour the custard into a serving bowl. Carefully place the boiled meringue island on it. Pour the caramel over it. You can sprinkle it with almond flakes for added flavor.