Description
This architectural French masterpiece, also known as Gâteau de Mille Crêpes, features twenty-five layers of paper-thin crepes stacked with a luscious chocolate cream. Finished with a glossy 70% dark chocolate ganache, it is a sophisticated dessert that celebrates the perfect balance of texture and intense cocoa flavor.
Ingredients
- 800 ml Full-Fat Milk
- 305 g Plain Flour (All-Purpose)
- 4 Large Eggs
- 80 g Sugar
- 25 g Melted Butter
- Pinch of Salt
- 625 ml Double Cream (for filling)
- 250 ml Double Cream (for ganache)
- 70% Dark Chocolate
- Icing sugar
- Cocoa powder
Instructions
- In a high-speed blender, combine eggs, milk, sugar, plain flour, salt, and melted butter; blend on medium speed for 30 seconds until completely smooth.
- Pour the batter into a bowl and let it rest for at least one hour at room temperature (or overnight in the refrigerator) to allow the gluten to relax.
- Heat a non-stick 8 or 9-inch frying pan over medium-low heat and lightly film with melted butter.
- Pour 1/4 cup of batter into the center, tilting the pan immediately to create a thin, even layer; cook for 2 minutes until the edges lift.
- Flip the crepe in one swift motion and cook the second side for 30 seconds, then transfer to a wire rack to cool completely.
- Whisk the 625 ml of double cream with icing sugar and cocoa powder until stiff peaks form, ensuring a thick, spreadable consistency.
- Place a crepe on a serving plate, spread a thin layer of chocolate cream (2-3 tablespoons) to the edges, and repeat with remaining crepes, finishing with a plain crepe.
- Make the ganache by heating 250 ml double cream to a simmer, pouring it over finely chopped dark chocolate, and stirring until glossy before pouring over the cake.
Notes
To achieve the signature clean slices, it is vital to chill the assembled cake for at least 4 hours to allow the fats in the double cream to stabilize. Using a crepe pan with low sides will significantly simplify the flipping process and help maintain the delicate, thin edges of each layer.
- Prep Time: 45 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Pan-frying
- Cuisine: French