The walnut and rum filling of a Gundel pancake is rich on its own, but warm chocolate sauce makes it festive. Sauce gathers beneath the folded crêpe, making the final bite especially valuable.
Method, step by step
- Briefly cook the walnuts with milk, sugar, raisins, rum and orange peel until creamy.
- Fill the pancakes, fold them into triangles, then heat them with a little butter. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Melt the chocolate with the cream and a little cocoa into a glossy coating. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Pour over the warm pancakes liberally; spectacular flambéing should only be done by experienced hands. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- The chocolate sauce should be warm, the pancakes should be hot, and the whipped cream should be cold; this dessert has its own climate policy.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
