MAX BRENNER RECIPES

Nocella Crepe

Amt

Unit Ingredients

Plating Requirements 1 X Round Plate 1 X Flask, 1 X Tapas

1

ea Crepe shell prep

60

gr

Warm Nocella spread

30

gr

Milk chocolate chunks

30

gr

White chocolate chunks

0.5

unit

Fudge brownie

15

gr

Mix Hazelnuts bits

15

gr

Sugar

30

ml

Milk Chcolate Ganache (Flask)

50

gr

Vanilla Ice Cream

5

shakes Powdered sugar

Procedures

1. Place a pre-cooked crepe shell on the crepe iron and fill 1/2 of the crepe with the Nocella spread evenly distributed.

2. Add the chocolate chunks evenly over the Nocella spread.

3. In a single layer, lay the slice of the fudge brownie

4. Fold the crepe into a triangle and transfer to a sizzle plate.

5. Sprinkle sugar across the top of the crepe and brulee with a torch.

6. Place the crepe on a round plate, sprinkle with powdered sugar and sprinkle more Nocella spread on top and add mix hazelnuts bits 7. Place the flask of ganache at the point of the crepe, and the tapas of ice cream on the left side.

V. 9/2017