Crepes cake

8 pers.
20 min
8 hr
Crepe cake

Ingredients for :

8 people

For the white chocolate ganache

UHT Cream 30%
30 cl UHT Cream 30%
White chocolate
300 g White chocolates
Vanilla pod
1 Unit Vanilla pod

For the icing

egg white
1 Unit Egg white
Icing sugar
170 g Icing sugar
100 g Pistachios
0.5 Units Lemons
100 g Pralin

Method :

  1. Finely chop the white chocolate.
  2. Heat the cream until simmering.
  3. Pour the hot cream over the chocolate and leave to stand for a few minutes.
  4. Stir until the chocolate has completely melted, to obtain a smooth ganache.
  5. Add the vanilla and leave to cool at room temperature, then chill for at least 5 hours.
  6. Once the ganache is cold, use an electric mixer to whip the ganache until it reaches a light, fluffy consistency.
  7. Place a Paysan Breton crepe in a pan and cover with a layer of white chocolate ganache. Repeat until the desired height is reached.
  8. Chill for 3 hours. Turn out.
  9. Mix the powdered sugar with the egg whites. Stir in the juice of half a lemon.
  10. Drizzle the glaze over the crepe cake and garnish with the pistachios and the praline.

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