Recipes
Crepes cake
8 pers.
20 min
8 hr
![Crepe cake](/sites/default/files/styles/video_cover/public/recipe/2024-02/G%C3%A2teau%20de%20cr%C3%AApes%20%282%29.jpg.webp?itok=fz6rwGCD)
Ingredients for :
8
people
![Les Crêpes L'Authentique Paysan Breton](/sites/default/files/styles/ingredient/public/product/2022-01/3218930313023%20-%20Cr%C3%AApes%20Authentique%20x12%20-%20face.jpg.webp?itok=Y3nQBpbp)
For the white chocolate ganache
![UHT Cream 30%](/sites/default/files/styles/ingredient/public/ingredient/2024-01/3224%20Cr%C3%A8me%20UHT%2020cl%2030%25%20BD%20PNG.png.webp?itok=G15ejuP9)
30
cl
UHT Cream 30%
![White chocolate](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_265108113.jpg.webp?itok=kZRmpu8y)
300
g
White chocolates
![Vanilla pod](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_68944850.jpg.webp?itok=sSajOTpe)
1
Unit
Vanilla pod
For the icing
![egg white](/sites/default/files/styles/ingredient/public/ingredient/2023-11/Ingr%C3%A9dient%20oeuf.jpg.webp?itok=fOK9oJJl)
1
Unit
Egg white
![Icing sugar](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_23020127.jpg.webp?itok=Kp6bdyrS)
170
g
Icing sugar
![Pistachio](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_359429103.jpg.webp?itok=VGQoh75s)
100
g
Pistachios
![Lemon](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_21298597.jpg.webp?itok=bAwNC2br)
0.5
Units
Lemons
![Pralin](/sites/default/files/styles/ingredient/public/ingredient/2021-09/AdobeStock_108413444.jpg.webp?itok=d5GfaD8t)
100
g
Pralin
Method :
- Finely chop the white chocolate.
- Heat the cream until simmering.
- Pour the hot cream over the chocolate and leave to stand for a few minutes.
- Stir until the chocolate has completely melted, to obtain a smooth ganache.
- Add the vanilla and leave to cool at room temperature, then chill for at least 5 hours.
- Once the ganache is cold, use an electric mixer to whip the ganache until it reaches a light, fluffy consistency.
- Place a Paysan Breton crepe in a pan and cover with a layer of white chocolate ganache. Repeat until the desired height is reached.
- Chill for 3 hours. Turn out.
- Mix the powdered sugar with the egg whites. Stir in the juice of half a lemon.
- Drizzle the glaze over the crepe cake and garnish with the pistachios and the praline.
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