Pinacolada Crêpe Millefeuille

4 pers.
25 min
15 min
Pinacolada Crêpe Millefeuille

Ingredients for :

4 people
Vanilla Crêpes Paysan Breton
12 Units Vanilla Crêpes
Icing sugar
4 g Icing sugar
1 Unit Pineapple
3 Units Apples
Brown sugar
50 g Brown sugar
Coconut milk
35 cl Coconut milk
25 cl Milk
60 g Flour
3 Units Eggs
Powdered sugar
80 g Powdered sugar
Pineapple juice
10 cl Pineapple juice
2 cl Rum

Method :

  1. To make the Pinacolada sauce: reduce the pineapple juice by half, add coconut milk and rum. Refrigerate.
  2. To prepare the confectioner's custard: in a pan, combine milks and bring them to a boil. In a bowl, place two egg yolks and 1 whole egg. Add sugar and flour. Mix with the contents of the pan. Transfer to the pan and let thicken for 5 minutes over low heat while stirring. Let cool.
  3. Peel and remove seeds from apples, cut into thin slices.
  4. Remove crown and skin from pineapple, cut into slices then into pieces.
  5. In a frying pan, melt Lightly Salted Moulded Butter and sauté the apple and pineapple pieces. Sprinkle with brown sugar to caramelise.
  6. Cut La Vanillée Crêpes into 10 centimetre diameter circles.
  7. In 4 dessert plates, place 1 crêpe circle, spread a layer of confectioner's custard and top with caramelised fruit. Repeat process once and finish with a crêpe. Sprinkle with powdered sugar and serve with Pinacolada sauce.

Paysan Breton tip

Don't hesitate to make this recipe with other fruit depending on the season (strawberries, raspberries, bananas, kiwis, etc.). 

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