Crêpe cake made with
– crêpes,
– whipped cream
– milk chocolate ganache.
Equipment used
– Tefal frying pan
– Ladle
– Whisk
– Square pastry frame
– Pastry bag
– Fluted pastry bag
Ingredients
Crêpes
✔300g flour
✔1 pinch of salt✔1 sachet vanilla sugar✔3 eggs
✔25cl water
✔25cl milk
✔1 tablespoon neutral oil
✔1 orange juice
✔the zest of an orange
Flavour (Optional)
✔3 tablespoons orange blossom water
✔3 tablespoons Rum
Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar
Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream
The recipe
For 4 people
Chocolate ganache
✔40g single cream
✔40g milk chocolate
✔1g gelatine
✔80g single cream
Place the gelatine sheet in a bowl of cold water (at least 10 minutes). Heat the 40g of liquid cream in a saucepan. Remove from the heat and pour over the previously melted milk chocolate in three batches. Add the gelatine, wrung out and softened. Pour in the cold cream. Mix well, filter on contact and chill for at least 4 hours.
Crêpes
Pour the flour, salt and vanilla sugar into a mixing bowl. Make a well and add the eggs one by one, mixing with a whisk.
Gradually add the milk and then the water, stirring constantly.
Wash an orange thoroughly, then remove the zest into a small bowl. Set aside. Squeeze the orange and pour the juice into the mixture.
You may wish to blend the mixture to obtain a smooth consistency. Finally, add the orange zest and the flavourings: rum and orange blossom. Mix the mixture well.
Cook the crêpes:
Heat a non-stick frying pan and lightly oil it with kitchen paper. Pour in a small ladleful of batter, tilting the pan to distribute the batter evenly. Wait until one side is cooked before turning over. Cook all the crêpes in this way.
Cut the crêpes to the size of your pastry frame, using this as a guide.
Chantilly cream
✔250g single cream 30% MG min.
✔30g caster sugar
Pour the very cold liquid cream into a bowl and whip it with an electric mixer, gradually incorporating the caster sugar.
Assembly
Place your frame on a plate. Place your first pancake at the bottom of the frame. Spread a little whipped cream evenly. Place a crêpe on top, followed by more whipped cream. Repeat until you reach the top of the frame. Place in the freezer overnight. I put it in the freezer to make it easier to cut once frozen, but you can also put it in the fridge.
Chill the chocolate ganache and whip it with an electric mixer. Fill a piping bag fitted with a fluted tip and poach the chocolate ganache on top.
I decorated with a little edible gold leaf.
