Patissier Francois Payard's Crepe Purse Filled With Sautéed Bananas With Passion Fruit And Chocolate Passion Sauce

Having a New Year’s Eve dinner party or New Year’s Day celebration in the Hamptons? While ringing in 2015, treat guests to this traditional French dessert created by Patissier Francois Payard.

Francois Payard’s Crepe Purse. (Courtesy Photo)

Patissier Francois Payard’s Crepe Purse Filled with Sautéed Bananas with Passion Fruit and Chocolate Passion Sauce: (serves 10)

Crepe Batter:

8 3/4 oz. flour

8 eggs

2 cups milk

Pinch of salt

3 1/2 oz. sugar

Zest of 2 oranges

5 1/4 oz. browned butter

1 cup heavy cream

1/2 cup plus 2 tablespoons milk

Directions:

1. In a mixing bowl, combine the flour, salt and sugar.
2. Combine the eggs and milk and incorporate slowly to avoid lumps.
3. Add orange peel and browned butter.
4. Add the cream at the end.
5. Combine thoroughly, cover and refrigerate overnight or for at least two hours.
6. Place a small crepe pan or Teflon skillet (approx. 6″ diameter) over medium heat.
7. Once heated, pour in 1 to 1 1/2 oz. crepe batter (Note: There should be just enough to coat bottom of pan.)
8. Roll skillet from side to side to coat pan evenly.
9. After approximately two minutes, turn crepe and cook on other side.
10. Continue until all of the batter has been used.
11. Pile crepes one on top of the other as they are finished.
12. Cover and store until needed. (Note: Crepes can be made one day ahead of time and refrigerated.)

Banana Filling:

1 3/4 oz. butter

1 tablespoon sugar

4 each bananas

3 tablespoon Meyers Rum

1/4 cup passion fruit puree

Directions:

1. Cut the bananas into 1/4 inch slices.
2. Melt the butter in a sauté pan.
3. Add the bananas and sauté while add the sugar.
4. Pour in the rum and flambé.
5. Add the passion fruit puree and remove from heat.

Chocolate Ginger Sauce:

3/4 cup milk

1/4 cup passion fruit puree

4 oz. butter (cubed)

7 oz. 72% chocolate

Directions:

1. Bring the milk to a boil with passion fruit.
2. Pour the scalded milk over the cubed butter and chocolate and stir gently until completely blended.

Assembly:

4 per crepe vanilla bean-halved

Directions:

1. Fill the crepes with a spoon full of banana filling.
2. Bring the sides of the crepe up around the filling and use the halved vanilla bean to tie the ends in to a pouch.
3. Place two of the pouches on a plate and garnish with the chocolate sauce.