ChefSecret #7—Page 216 - Ebelskiver Pan
Welcome to the Chocolate Studio. I’m Ed Engoron, the ChocolateDoctor, author of Choclatique and the co-founder of the chocolate company of the same name.
There is only one way to make professional looking and tasting 3-D Chocolate Filled Pancakes and that’s with a Danish-style Ebelskiver pan.
It looks a little like a frying pan with seven small round compartments molded into its surface. It may take a little practice until you get the hang of turning the pancakes, but within a few minutes you will be turning them over like a Viking pro.
Make sure that your Ebelskiver is hot before you brush the walls with butter.
I like to use real butter not only for the taste, but for the browning qualities. I use two wooden meat skewers for turning the pancakes. They’re easy to handle and they don’t get hot. You can use a melon baller to scoop chocolate ganache onto a sheet pan lined with parchment paper; freeze them for 30 minutes.
Before you turn the pancakes the first time drop in a frozen ganache ball. When the pancakes have been turned at least 3 times, allowing the ganache filling to liquefy, your pancakes are ready to serve. Top with a little confectioners’ sugar or place them of a pool or melted Snowy White Chocolate Ganache.
On our Choclatique website you’ll be able to source all of our fine chocolate and baking ingredients for making any of the recipes in Choclatique. I hope you will become a regular visitor for chocolate information, great Choclatique recipes and products and sharing your chocolaty adventures and experiences with us. Thanks for scanning in.