Mille Crêpe Cake with Rum, Vanilla and Chestnut Chantilly by @simonauscher

1h30

10 servings

🥚

8 large

Eggs

🍬

100 g

Icing sugar

🌾

500 g

Flour

🍦

1

Vanilla bean

🥃

50 ml

Rum

🥛

1 l

Milk

🥛

800 ml

Heavy cream

🧀

30 ml

Mascarpone

🥛

600 g

Chestnut cream

  1. Split
    • Bourbon vanilla bean

    Split the Bourbon vanilla bean lengthwise and scrape out its seeds.

  2. Whisk
    • eggs
    • icing sugar

    Whisk the 8 eggs with 100 g icing sugar in a large mixing bowl until smooth.

  3. Add
    • all-purpose flour
    • Bourbon vanilla bean

    Add 500 g all-purpose flour and the vanilla seeds. Whisk until a thick, lump-free batter forms.

  4. Stir
    • rum
    • milk

    Stir in 50 ml rum. Gradually whisk in 1 litre milk until the batter is smooth and fluid.

  5. Heat

    Heat the nonstick crêpe pan over medium heat. Pour in one ladle of batter and swirl to coat the base.

  6. Cook

    Cook the crêpe for about 1 minute until set. Flip it and cook the second side for about 30 seconds.

  7. Lay

    Repeat with the remaining batter to make about 20 to 24 crêpes. Lay the crêpes out to cool completely.

  8. Pour
    • heavy cream
    • mascarpone

    Pour 800 ml heavy cream and 2 tablespoons mascarpone into the stand mixer bowl. Whip until stiff peaks form.

  9. Fold
    • chestnut cream

    Fold 2 tablespoons chestnut cream into the whipped cream. Mix just until evenly marbled and fluffy.

  10. Place
    • chestnut cream

    Place one cooled crêpe on the cake stand and spread it with a thin layer of chestnut cream.

  11. Top
    • chestnut cream
    • mascarpone

    Top with a second crêpe and spread it with the chestnut whipped cream. Continue alternating the two fillings between crêpes.

  12. Garnish
    • heavy cream
    • mascarpone

    Finish with the remaining whipped cream on top. Refrigerate the assembled crêpe cake for at least 1 hour before slicing.

Mille Crêpe Cake with Rum, Vanilla and Chestnut Chantilly by @simonauscher

1h30

10 servings

🥚

8 large

Eggs

🍬

100 g

Icing sugar

🌾

500 g

Flour

🍦

1

Vanilla bean

🥃

50 ml

Rum

🥛

1 l

Milk

🥛

800 ml

Heavy cream

🧀

30 ml

Mascarpone

🥛

600 g

Chestnut cream

Preparation Steps

  1. Step 1/12

    Split the Bourbon vanilla bean lengthwise and scrape out its seeds.

    🥃Bourbon vanilla bean
    🥣small bowl

  2. Step 2/12

    Whisk the 8 eggs with 100 g icing sugar in a large mixing bowl until smooth.

    🥚eggs
    🍬icing sugar
    🥣large mixing bowl
    🥄whisk

  3. Step 3/12

    Add 500 g all-purpose flour and the vanilla seeds. Whisk until a thick, lump-free batter forms.

    🌾all-purpose flour
    🥃Bourbon vanilla bean
    🥣large mixing bowl
    🥄whisk

  4. Step 4/12

    Stir in 50 ml rum. Gradually whisk in 1 litre milk until the batter is smooth and fluid.

    🥃rum
    🥛milk
    🥣large mixing bowl
    🥄whisk

  5. Step 5/12

    Heat the nonstick crêpe pan over medium heat. Pour in one ladle of batter and swirl to coat the base.

    🍳nonstick crêpe pan
    🥄ladle

  6. Step 6/12

    Cook the crêpe for about 1 minute until set. Flip it and cook the second side for about 30 seconds.

    🍳nonstick crêpe pan
    🥄spatula

  7. Step 7/12

    Repeat with the remaining batter to make about 20 to 24 crêpes. Lay the crêpes out to cool completely.

    🍳nonstick crêpe pan
    🥄spatula
    🥄ladle

  8. Step 8/12

    Pour 800 ml heavy cream and 2 tablespoons mascarpone into the stand mixer bowl. Whip until stiff peaks form.

    🥛heavy cream
    🧀mascarpone
    🥣large mixing bowl

  9. Step 9/12

    Fold 2 tablespoons chestnut cream into the whipped cream. Mix just until evenly marbled and fluffy.

    🥛chestnut cream
    🥣large mixing bowl
    🥄spatula

  10. Step 10/12

    Place one cooled crêpe on the cake stand and spread it with a thin layer of chestnut cream.

    🥛chestnut cream
    🍰cake stand
    🥄offset spatula

  11. Step 11/12

    Top with a second crêpe and spread it with the chestnut whipped cream. Continue alternating the two fillings between crêpes.

    🥛chestnut cream
    🥛heavy cream
    🧀mascarpone
    🍰cake stand
    🥄offset spatula

  12. Step 12/12

    Finish with the remaining whipped cream on top. Refrigerate the assembled crêpe cake for at least 1 hour before slicing.

    🥛heavy cream
    🧀mascarpone
    🍰cake stand
    🥄offset spatula

Composition

Ingredients

Types

Eggs, Alcohol, Dairy, Nut Products

Ingredients

Eggs, Icing sugar, Flour, Vanilla bean, Rum, Milk, Heavy cream, Mascarpone, Chestnut cream

Allergens

Eggs, Milk, Tree Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 76g, Sugars: 48g, Fat: 29g, Saturated fat: 17g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 2.3mg, Potassium: 310mg, Sodium: 150mg

Vitamins

Vitamin A: 310µg, Vitamin D: 2.1µg, Vitamin B12: 1.1µg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

large mixing bowl, whisk, ladle, nonstick crêpe pan, spatula, cake stand, offset spatula, small bowl

Appliances

Stand mixer, Stove, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Holiday season, Celebration, Family gathering

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Creamy, Light, Silky, Tender

Flavors

Sweet, Vanilla, Rum, Chestnut, Milky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains dairy and eggs), fridge : 3 days (Store in an airtight cake container,Keep at or below 4°C / 40°F), freezer : 1 month (Wrap individual slices tightly,Thaw overnight in the refrigerator,Whipped cream texture may soften after thawing)