Tamarind Crepes Recipe
Store-Bought Crepes (or see Chef Carissa’s Crepe Recipe)
|Egg yolks||2 lb|
|Tamarind paste- strained||3 lb|
|Caramel sauce||1 lb|
|Heavy cream||5 qts|
Warm tamarind paste and strain any seeds and fibers from the tamarind.
For caramel sauce heat 1 lb of sugar with 1 cup of water, add 1.5 cups of heavy cream and 1 oz of butter when the sugar reaches a golden color, scale out what you need for recipe.
Whip egg yolks and sugar in mixer until yolks have doubled in size and are a light yellow color. Bloom your gelatin leaves in cold ice water.
Mix the strained tamarind paste with the caramel sauce in separate bowl, melt the bloomed gelatin and fold it into the mixture.
Fold the tamarind paste mixture into the whipped egg yolks. Whip the heavy cream to soft peak and fold the heavy cream into the egg yolk tamarind mix.