crepe roll

Name: crepe roll
Yield: Recipe for 10 pieces
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%; 400 g whipping cream; 40 g trimoline; 30 g Cointreau® 60%; 1 vanilla pod; 10 g gelatin mass; 1 grape fruit (segments); Zest of a lime; 30 g neutral glaze; 10 g Cointreau® 60%; 1 orange (segments); 50 g pomelo segments

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Chef :

Original creation by
Otto TAY and Loi MINGAI,
World Pastry Champions 2019,
Malaysia

Brand

Quantity :

Recette pour Recipe for 10 pieces

lime
orange

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.

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.

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

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.

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