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Mille-Crepes Suzette cake

Difficulty : Medium
6 persons
30 minutes

Ingredients for 6 persons

#1 · Orange blossom ganache

  • 100g of White chocolate
  • 280mL of Whipping cream
  • 1 Gelatin leaf
  • 20mL of Orange blossom flavour

#2 · Confit orange peels

  • 8 Oranges
  • 300g of Sucre
  • 300mL of Water

#3 · Assembly

  • 10 Sweet fluffy crepes

Preparation

Difficulty : Medium
6 persons
30 minutes

#1 · Orange blossom ganache

  • Chop the white chocolate.
  • Bring to a boil 100mL of the whipping cream.
  • Re-hydrate the gelatin and add it with the hot cream.
  • Pour the hot cream on the chocolate, stir slowly, add the rest of the cold cream and the orange blossom flavour.
  • Place 6 hours in refrigerator.

#2 · Confit orange peels

  • Peel the orange. Start with cold water and put to boil the orange’s peels. Drain and repeat the operation 3 times.
  • Cook the sugar syrup, add the peels and cook for about 20 minutes.
  • Blend and fill it in a pipping bag.

#3 · Assembly

  • Whip the ganache and process to assembly.
  • Spread the ganache on 2 crepes and overlay. Spread the confit on the third and overlay. Repeat the operation 3 times.
  • Decorate and place 30 minutes in refrigerator before serving.
Do you like this recipe?
Well, take it away!
William Truong
Culinary Manager at Le Monde des Crêpes

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