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Tiramisu Mille Crepes

tiramisu mille crepes

Tiramisu Mille Crêpes

French sweet crêpes flavoured with coffee layered in vanilla mascarpone cream. Classic inspired flavour!

Recipe:

Coffee-flavoured crêpes (makes approx. 23 no. ,8 inch paper-thin crêpes)

  • 120g Plain flour

  • 30g Sugar

  • 1g Salt

  • 160g Whole eggs

  • 50g Unsalted butter, softened

  • 36g Canola oil

  • 360g Whole milk

  • 18g Nescafé coffee powder

  • 1 Vanilla bean

  1. In a mixing bowl, combine flour, sugar, salt and scraped seeds from the vanilla bean.

  2. Add the eggs, butter and oil. Mix well with a whisk.

  3. Heat up milk to lukewarm and add coffee powder. Stir well to dissolve it.

  4. Gradually add the milk slowly while mixing until is smooth and combined.

  5. Process with a hand blender.

  6. Strain the batter and leave to rest in the fridge for 4 hours preferably overnight if possible.

  7. After the resting period, bring the batter to room temperature.

  8. Heat up a 8 inch crepe pan over medium heat. Grease the pan lightly with a oiled towel.

  9. Add approx. 30-35g of batter and swirl it around to cover the surface.

  10. Cook for approx. 30 seconds or until the edge just begin to brown.

  11. Using a wooden skewer, carefully lift the edge and flip the crepe onto a parchment paper.

  12. Repeat for the rest of the batter until you get approx. 23 crêpes. *Important: make sure to stir the batter frequently before cooking.

Vanilla Mascarpone cream

  • 300g Milk

  • 4 Egg yolks

  • 60g Sugar

  • 25g Corn starch

  • 2 Vanilla beans, seeds scraped

  • 4g Gelatine, hydrated

  • 40g Unsalted butter

  • 300g Cream, cold

  • 130g Mascarpone cheese, cold

  • 30g Sugar

  • 15g Dark rum

  1. Start by making a pastry cream. In a pot, combine milk and vanilla beans. Warm it up and allow to infuse for 20 minutes.

  2. In a bowl, combine egg yolks, 60g sugar and corn starch. Mix well with a whisk.

  3. Gradually whisk in warm milk into egg yolk mixture and pour everything back into the pot.

  4. Cook over medium heat and bring mixture to a boil, whisk vigorously.

  5. Allow to boil for 1 minute whisking vigorously. This eliminates the starchy taste of the corn starch.

  6. Remove from heat and add the hydrated gelatine.

  7. Transfer to a clean bowl, cling wrap the surface and leave in the fridge for 30 minutes.

  8. In a mixing bowl with a whisk attachment, combine cream, mascarpone cheese and 20g sugar.

  9. Whisk on medium high speed until firm peak.

  10. Fold in the whipped cream into the cooled pastry cream and lastly add in dark rum. Mix to well combined.

Mascarpone Whip cream

  • 100g Cream

  • 30g Mascarpone cheese

  • 20g Icing sugar

  1. Combine all ingredients and whisk till firm peak.

Assemble

  1. Prepare a cake board lined with parchment paper.

  2. Lay 1 crêpe on it. spread approx. 45-50g of vanilla mascarpone cream using a angled spatula.

  3. Lightly dust the layer of cream with cocoa powder.

  4. Repeat the process until you used up all the crêpes and cream.

  5. You should layered at least 20 crêpes.

  6. Spread the top with mascarpone whip cream and cover with dusting of cocoa powder.

  7. Chill the crêpes cake in the fridge for at least 4 hours or preferably overnight.