If you’re looking for a delicate and elegant dessert then you just found it.This cream and almond praline crêpe cake is delicious, simple and cute.
It’s perfect for people who like not-so-sweet desserts because it really has a nice level of sweetness and it you won’t get sick of it 🙂
One of the most important things to make this dessert look and taste delicate is the thickness of the crêpes. They have to be really nice and thin to make plenty of layers. Watch the video to undestand exactly how to achieve this 🙂
If you don’t like whipped cream and are feeling like indulging you can also make the layers of Nutella and almond or even hazelnut praline or also make half the layers cream and the other half Nutella. Just make sure that the Nutella is warm so you can spread it out without breaking the crêpes.
I don’t recommend to have the crêpes ready from the day before. That’s because crêpes inevitably change flavour and texture in the fridge overnight. What you can do it have the dough ready the night before. You could even to the almond praline the night before as long as you have a container that won’t allow any humidity to enter so the caramel doesn’t melt.
Ingredients
For the crêpes
- 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
For the almond praline
- 50 g almonds
- 60 g sugar
For the whipped cream
- 600 ml whipping cream cold
- 6 tbsp icing sugar
Instructions
For the crêpes
- Mix all the dry ingredients in a bowl and make a hole in the middle.
- 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.
- Let rest for 30min in the fridge while we make the praline.
- 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.
- 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.
For the almond praline
- 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.
- 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.
- 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.
- Chop the praline roughly and reserve a bit for garnishing on top. The rest goes to the food processor to get thinly chopped.
For the whipped cream
- 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.
For the assembly
- 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.
- Make sure the crêpes are at room temperature before assembly so they don't melt the cream.
- 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.
- 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.
