Ingredients
Crepes
egg
2pc
sugar
80g
2.80oz
0.32cup
5.36tbsp
vanilla sugar
5g
0.18oz
0.34tbsp
flour
200g
7oz
0.80cup
13.40tbsp
alkalized cocoa
35g
1.23oz
2.35tbsp
cornstarch
7g
0.25oz
0.47tbsp
baking powder
3g
0.11oz
0.20tbsp
salt
pinch
melted butter
40g
1.40oz
2.68tbsp
milk
360g
12.17fl oz
boiling water
100g
3.38fl oz
Whipped ganache
bitter chocolate
250g
8.75oz
1cup
16.75tbsp
whipping cream
350g
11.83fl oz
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
butter
50g
1.75oz
3.35tbsp
Method
The calculation in the recipe is for a 16cm (6.30 inch) cake.
Crepes
The dough for crepes is kneaded with a mixer.
- Break the eggs into a bowl, add the sugar, vanilla sugar and salt. Whip into a dense foam.
- Pour in half of the warm milk.
- Sift the flour with starch, cocoa and baking powder.
- Pour into the liquid mixture, knead until smooth, gradually adding the remaining milk.
- At the end, pour the melted butter and boiling water, and start baking crepes on a frying pan 22-23cm (8.65-9.05 inch) in diameter.
Ganache
- Heat the cream until steam appears. Dissolve the powdered sugar powder in it.
- Pour it into chocolate callets, and stir until smooth.
- Stir soft butter into the resulting emulsion.
- Cover with film in contact, cool, and put in the fridge for 2-4 hours.
- Then whip with a mixer at a medium speed.
Assembly & serving
- Cut the crepes into halves, apply ganache on each, and twist into a roll.
- Wrap the resulting cake with acetate tape, and place in a sliding ring.
- Place in the fridge for an hour.
- Sprinkle with cocoa before serving. You can sprinkle with strawberry crispies or decorate with fresh mint.
