RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Cream and Almond Praline Crêpe Cake
❤️ Save to Favorites
Share:
Servings:
10 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
30 minutes
Cook Time:
1 hour
Total Time:
1 hour, 30 minutes
Course:
Dessert
Tea Time
Cuisine:
Medium
🧂 Ingredients
375 g
all purpose flour
3
eggs
3 tbsp
sugar
1 1/2 tsp
salt
900 ml
milk
60 g
unsalted butter,
melted and cooledto room temperature + more to cook the crepes
50 g
almonds
60 g
sugar
600 ml
whipping cream
cold
6 tbsp
icing sugar
Save Selections
Instructions
1
Mix all the dry ingredients in a bowl and make a hole in the middle.
2
Add the milk and eggs at the center and slowly incorporate the dry ingredients
on the sides using a whisk. Finish by adding the butter in a thread while
whisking.
3
Let rest for 30min in the fridge while we make the praline.
4
Put a bit of butter in a non-stick pan (I used one with 25cm diameter) and place
on medium heat. Add about 1 ladel of dough on one side of the pan and then turn
quickly it so it's vertical and the dough can cover the pan in a thin layer.
5
Then the edges become golden unstick a side and flip it using your hands. Let it
cook for a minute on the other side and take it out.
6
Add a bit of sugar to the pan to make a thin layer. Put the pan on medium heat
and as it melts add more sugar to the melted spots, also in a thin layer.
7
Let everything melt and only mix if necessary by moving the pan around. Once it
has a light golden tone and everything is melted, add the almonds and mix in
with a spatula.
8
Transfer it quickly to a silpat or baking paper and let cool completely.
Remember that caramel is really dangerous so be really careful at all times and
keep children away.
9
Chop the praline roughly and reserve a bit for garnishing on top. The rest goes
to the food processor to get thinly chopped.
10
Whip the cream with the icing sugar until you have a smooth texture. Don't over
mix it or it will go too hard or even tun into butter.
11
Use a dish or anything round to cut the crêpes to size with a sharp knife. Do
one half at a time so you have a nice finish.
12
Make sure the crêpes are at room temperature before assembly so they don't melt
the cream.
13
Spread thin layers of cream with the processed praline. On the last layer finish
with cream, processed praline and the larger bits we chopped earlier.
14
Serve immediately or keep in the fridge for a maximum of 2 hours. As time goes
by the caramel will begin to melt and stop being crunchy.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here
