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Cream and Almond Praline Crêpe Cake

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Course: Dessert, Tea Time
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 people
Author: Lorena Salinas from Cravings Journal

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.
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