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Crepe Cake

More Information

Mounted ganache:

  • 150 ml whole liquid cream 30% fat
  • 1 jar of Maison Brémond organic hazelnut and cocoa spread.
  • 15g of butter ointment
  • Provide cling film and a piping bag.

    Crepe batter:

  • 2 eggs
  • 80g powdered sugar
  • 5 cl of water
  • 50 g of melted butter
  • 1 pinch of salt
  • 320 g flour
  • 60 cl semi-skimmed milk
  • 1 jar of Maison Brémond caramel milk jam
  • Cuisine

    Preparing the ganache:

    1. Boil the cream in a saucepan.
    2. In a salad bowl, empty the jar of Maison Brémond organic hazelnut and cocoa spread
    3. Pour in half the cream. Mix. Pour in the rest of the cream
    4. Add the butter 
    5. Plastic wrap
    6. Let rest for 3 hours

    Preparation of the crepe batter :

    1. Break the eggs in a bowl
    2. Add the sugar and mix
    3. Add the water and mix
    4. Add the butter and mix
    5. Add the pinch of salt
    6. Pour the flour in several times while stirring the preparation
    7. Pour the milk in several times and stir
    8. Pour a ladle of crepe batter into the pan and cook for a few minutes on each side

    Assembling the crepe cake :

    1. On a first crepe, spread the Maison Bremond caramel milk jam
    2. Cover with a crepe and spread again the Maison Bremond caramel milk jam
    3. Repeat the assembly until the crepes have been used up.
    4. Take the ganache out of the refrigerator and mix it again with an electric mixer.
    5. Pour the ganache into a piping bag, then decorate the last crepe as you wish.

    Discover our recipe on YouTube