Recipe: Crêpe cake with pineapple

Name: Crêpe cake with pineapple
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6 servings
Cuisine: French
Ingredients: 7 lovely crêpes (roughly 1/3 of the quantities from the crêpe batter recipe, that is 2.8 oz (80 g) flour, 1 egg, 0.4 cup (10 cl) milk, 0.4 cup (10 cl) water, 0.7 oz (20 g) beurre meunière, salt and sugar); 1 beautiful pineapple or 2 small Victoria, peeled and cored and sliced into 21 very thin slices; 1.75 oz (50 g) softened butter (soft); 7 oz (200 g) brown sugar; For the whipped cream:; 5 dl liquid cream; 1.75 oz (50 g) icing sugar; A little vanilla extract; For the Pina Colada sauce:; 0.6 cup (15 cl) pineapple juice; 0.6 cup (15 cl) coconut milk; 0.7 fl oz (2 cl) white rum

By chef patrick Asfaux 5/5 (1 review)

Prep 25 min

Cook 80 min

Total 1h45

Servings 6 serv.

The pitfall of crêpe cake is pineapple slices that are too thick and don't melt with the sugar. Here we cook them very thin, caramelize them in the oven, then layer them with whipped cream and thin crêpes. Assemble the day before, pina colada sauce the next day.

Ingredients for 6 servings

Adjust for

servings

7 lovely crêpes (roughly 1/3 of the quantities from the crêpe batter recipe, that is 2.8 oz (80 g) flour, 1 egg, 0.4 cup (10 cl) milk, 0.4 cup (10 cl) water, 0.7 oz (20 g) beurre meunière, salt and sugar)
1 beautiful pineapple or 2 small Victoria, peeled and cored and sliced into 21 very thin slices
1.75 oz (50 g) softened butter (soft)
7 oz (200 g) brown sugar

For the whipped cream:

5 dl liquid cream
1.75 oz (50 g) icing sugar
A little vanilla extract

For the Pina Colada sauce:

0.6 cup (15 cl) pineapple juice
0.6 cup (15 cl) coconut milk
0.7 fl oz (2 cl) white rum

Step-by-step directions

The day before:

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

2 Take a large ovenproof dish and, with a pastry brush, spread all the butter over the bottom and sides. Line with 3.5 oz (100 g) of brown sugar, arrange your fresh pineapple slices, then cover with the remaining 3.5 oz (100 g) of brown sugar. Put in the oven for 40 minutes.

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

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

5 Once all the elements are cold, assemble the cake: on a small plate, lay out a sheet of plastic wrap that's large enough. In the center, place 1 crêpe, then 3 pineapple slices, then a layer of whipped cream, and continue in this order until assembly is complete. Then fold the 2 widths of film on each side to encase the cake and put it in the fridge for the whole night.

The next day:

6 Prepare the Pina Colada sauce: heat the pineapple juice, coconut milk, and rum. Reduce by half and give it a good blitz with an immersion blender.

Presentation:

7 Remove the film and slice the cake vertically, like slices of cheese. Place each slice of cake on a nice plate, dust with a little icing sugar, and serve the warm Pina Colada sauce around it.

A chef's advice

June-July, when Victoria pineapples arrive at French markets and you're looking for a dessert you can prepare ahead without the oven on the day of service. This cake is built in two stages: caramelize the pineapple the day before, assemble it cold overnight. Perfect for fancy meals when you don't want to be stuck in the kitchen. The warm pina colada sauce on the side, that's the thing that makes all the difference.