Recipe: Pineapple Crêpe Cake

Name: Pineapple Crêpe Cake
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6 servings
Ingredients: 7 belles crêpes (à peu près 1/3 des quantités de la recette de notre site, soit 80 g de farine, 1 œuf, 10 cl de lait, 10 cl d'eau, 20 g de beurre meunière, sel et sucre); 1 bel ananas ou 2 petits Victoria, épluché(s) et évidé(s) et taillés en 21 tranches très fines; 50 g de beurre pommade (mou); 200 g de sucre cassonade; Pour la crème Chantilly :; 5 dl de crème liquide; 50 g de sucre glace; Un peu d'extrait de vanille; Pour la sauce Pinacolada :; 15 cl de jus d'ananas; 15 cl de lait de coco; 2 cl de rhum blanc

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 25 min

Cook 80 min

Total 1h45

Servings 6 serv.

Ingredients for 6 servings

7 beautiful crêpes (approximately one-third of our website recipe quantities, that is 80 g flour, 1 egg, 10 cl milk, 10 cl water, 20 g brown butter, salt and sugar)
1 beautiful pineapple or 2 small Victoria pineapples, peeled, cored and cut into 21 very thin slices
50 g softened butter
200 g brown sugar
For the Chantilly cream:
5 dl liquid cream
50 g icing sugar
A little vanilla extract
For the Pinacolada sauce:
15 cl pineapple juice
15 cl coconut milk
2 cl white rum

Step-by-step directions

The day before:

1 Preheat your oven to 150° (gas mark 5).

2 Take a large oven-safe dish and brush the bottom and sides with all the butter. Coat with 100 g of brown sugar, arrange your thin slices of fresh pineapple, then cover with the remaining 100 g of brown sugar. Put in the oven for 40 minutes.

3 In a bowl, pour your liquid cream and place it in the freezer for 5 minutes, then whip it with a whisk. At the end, add the icing sugar and vanilla extract, then refrigerate.

4 After 40 minutes of cooking, remove your pineapple slices from the oven and let them cool.

5 When all the elements are cold, assemble the cake: on a small tray, lay out a sheet of cling film that is large enough. In the center, place 1 crêpe, then 3 pineapple slices, then a layer of Chantilly cream, and continue in this order until the assembly is complete. Fold up the 2 sides of the film to encase the cake and refrigerate overnight.

The next day:

6 Prepare the Pinacolada sauce: heat the pineapple juice, coconut milk and rum. Reduce by half and blend well with a mixer.

Presentation:

7 Remove the film and cut the cake vertically into slices, like wedges of cheese. Plate each slice on a nice plate, dust lightly with icing sugar and serve the warm Pinacolada sauce around it.

Crêpes Dessert à l'ananas Ananas Alcool en cuisine