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Hamptons.com
December 29, 2014

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

Nicole BarylskibyNicole Barylski
in Dining
Home Dining

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.

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The screening will also include a panel discussion with the filmmakers moderated by Kate Schumacher and Carinn Jade of the well-known podcast Pop Fiction Women. They will dive into the film’s characters and the complicated lives they lead, along with the filmmaking process that brought this movie to life on the screen. Arielle Haller-Silverstone spoke more about her inspiration for the screenplay, her background, and what she is most looking forward to for the screening.

Congratulations on your film Love…Reconsidered. Can you talk about the story behind this film and where your inspiration came from to write the screenplay? 

Arielle Haller-Silverstone: I lost my job during COVID and started Le Closet from my studio apartment in Hell’s Kitchen. On a total whim, my dad knew a broker that knew a broker in Southampton, and I decided to give it a shot. I schlepped all of the clothes from NYC and opened on Windmill Lane (where the store still is today!). I knew there was a script within this story and had to make a movie. @whbpac

Read the full interview at Hamptons.com (Link in Bio)
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#westhampton #romantic #comedy #screening
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Take us back to the beginning of your musical journey. How did it all start?

I grew up in Sag Harbor and took lessons with Paul Chapin at Harbor Music. It was a little lesson space near Sag Town Coffee way back in the day. I got a drum set for Christmas and really fell in love with it. I’m sure my neighbors were not as in love with the instrument as I was haha. I was really grateful to be working with Chapin as a teacher. He taught me a bit of piano, bass, guitar, and ukelele as well. That led to me writing songs in my bedroom as a way of dealing with a bit of a chaotic home life. It was therapy for me to be able to express myself through songs. I was adopted by the East End music scene after playing a show at Crossroads Music in Amagansett and soaked up all that I could learn. I was really supported by my family and my teachers at Pierson. Without all this, I wouldn’t be where I am today. @sarahartmanmusic

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