Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
crepe roll
Video cover image
Chef :
Brand
Jobs :
Quantity :
Recette pour Recipe for 10 pieces
recipe for pancake cake
1. COINTREAU® VANILLA CREPE
Ingredients
300 g milk
143 g cake flour (T45)
35 g sugar
107 g eggs
1.4 g sea salt
Zest of an orange & juice
29 g melted butter
15 g Cointreau® 60%
Step
Mix well all ingredients and lastly add in Cointreau®. Blend
well, then sift. Cook the pancakes on medium heat.
2. COINTREAU® VANILLA CREAM
Ingredients
400 g whipping cream
40 g trimoline
30 g Cointreau® 60%
1 vanilla pod
10 g gelatin mass
Step
Whisk whipping cream, trimoline, Cointreau® and vanilla into
to soft peak, fold in melted gelatin.
3. COINTREAU® FRUITS
Ingredients
1 grape fruit (segments)
Zest of a lime
30 g neutral glaze
10 g Cointreau® 60%
1 orange (segments)
50 g pomelo segments
Step
Mix well all ingredients used as filling
4. ASSEMBLY
Ingredients
No ingredients.
Step
Spread a thin layer of Cointreau® vanilla cream on each crepe,
then place some Cointreau® fruits over the length.
Roll crepe, then cut off the ends.
Pipe Cointreau® vanilla cream on top and decorate with some
fruit segments.
Repeat this operation to obtain 10 rolled filled crepes.
Video
Video cover image
Other recipes
Discover them all
