Here is what you need

Ingredients

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  • Granulated Sugar 136 g
  • Egg 7 Pieces
  • Salt 8 g
  • Cold Water 45 g
  • White Chocolate 180 g
  • All Purpose Flour 452 g
  • whole milk 980 g
  • Melted Butter 82 g
  • Canola Oil 1 Cup
  • Powdered Gelatin 9 g
  • Heavy Cream 815 g
  • Vanilla Bean Seeds 1 Piece
  • Confectioner's Sugar 1 Teaspoon
  • Whisk
  • Plan de travail 1 Mixer
  • Plan de travail 1 Bowl
  • Icon - Material - Aeroccino Refrigerator
  • Icon - Material - Aeroccino Non-stick-Saucepan
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Paper-Towel
  • Icon - Material - Aeroccino Large-Dish
  • Icon - Material - Aeroccino Plastic Wrap
  • Icon - Material - Aeroccino Offset Spatula

Materials

  • Whisk
  • Plan de travail 1 Mixer
  • Plan de travail 1 Bowl
  • Icon - Material - Aeroccino Refrigerator
  • Icon - Material - Aeroccino Non-stick-Saucepan
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Paper-Towel
  • Icon - Material - Aeroccino Large-Dish
  • Icon - Material - Aeroccino Plastic Wrap
  • Icon - Material - Aeroccino Offset Spatula

How to make !

  • Step
    01

    Making the Crepes

    1. Make the crepe batter: In a large bowl, whisk together the granulated sugar, whole eggs, and salt. Add in the flour and continue to whisk until it forms a paste. Add in the whole milk and melted butter and whisk thoroughly. (For best results, let the batter rest overnight or at least for one hour in the refrigerator.) 2. Cook the crepes: In a non-stick saucepan over medium low heat, light rub a paper towel dipped in canola oil. Use a ladle to pour a thin layer of the batter onto the saucepan, turning the pan to cover all the entire base. As the base of the crepe cooks, it will separately and should move away from the pan easily in about 1 to 2 minutes. Taking your fingers, gently pull up the crepe and flip it over. Cook for an additional minute or so. Place on the side and in a large dish and continue to make more crepes with the remaining batter.

  • Step
    02

    Making the Whipped Vanilla Ganache

    3. Dissolve the gelatin: Combine the gelatin and the cold water in a small bowl and stir until it has completely dissolved. Let it sit for 5 minutes so the gelatin fully absorbs the water. 4. Make the hot cream mixture: In a pot over medium heat, bring the cream to a bowl. Remove from the heat and whisk in the gelatin. 5. Make the ganache: Place the white chocolate in a large bowl. Slowly pour half of the hot cream over the chocolate and whisk until incorporated. Add in the vanilla bean seeds. 6. Let it set: For best results, wrap the ganache with plastic wrap pressed against the surface and let it sit overnight in the fridge or a minimum of 6 hours to allow the gelatin to set and the ganache to chill.

  • Step
    03

    Assembling the Cake

    7. Whip the ganache: Remove the chilled whipped ganache from the refrigerator and whisk with it with a stand mixer or hand-held mixer until it forms stiff peaks. 8. Stack the crepes: Using an offset spatula, spread on an even thin layer of the whipped ganache on top of a crepe and top with another crepe. Continue onwards until you’ve used roughly 30 to 40 layers of crepe. 9. Sprinkle confectioner’s sugar on top to finish.

Step01

Making the Crepes

1. Make the crepe batter: In a large bowl, whisk together the granulated sugar, whole eggs, and salt. Add in the flour and continue to whisk until it forms a paste. Add in the whole milk and melted butter and whisk thoroughly. (For best results, let the batter rest overnight or at least for one hour in the refrigerator.) 2. Cook the crepes: In a non-stick saucepan over medium low heat, light rub a paper towel dipped in canola oil. Use a ladle to pour a thin layer of the batter onto the saucepan, turning the pan to cover all the entire base. As the base of the crepe cooks, it will separately and should move away from the pan easily in about 1 to 2 minutes. Taking your fingers, gently pull up the crepe and flip it over. Cook for an additional minute or so. Place on the side and in a large dish and continue to make more crepes with the remaining batter.

Step02

Making the Whipped Vanilla Ganache

3. Dissolve the gelatin: Combine the gelatin and the cold water in a small bowl and stir until it has completely dissolved. Let it sit for 5 minutes so the gelatin fully absorbs the water. 4. Make the hot cream mixture: In a pot over medium heat, bring the cream to a bowl. Remove from the heat and whisk in the gelatin. 5. Make the ganache: Place the white chocolate in a large bowl. Slowly pour half of the hot cream over the chocolate and whisk until incorporated. Add in the vanilla bean seeds. 6. Let it set: For best results, wrap the ganache with plastic wrap pressed against the surface and let it sit overnight in the fridge or a minimum of 6 hours to allow the gelatin to set and the ganache to chill.

Step03

Assembling the Cake

7. Whip the ganache: Remove the chilled whipped ganache from the refrigerator and whisk with it with a stand mixer or hand-held mixer until it forms stiff peaks. 8. Stack the crepes: Using an offset spatula, spread on an even thin layer of the whipped ganache on top of a crepe and top with another crepe. Continue onwards until you’ve used roughly 30 to 40 layers of crepe. 9. Sprinkle confectioner’s sugar on top to finish.

Icon - Ingredients
  • Granulated Sugar 136 g
  • Egg 7 Pieces
  • Salt 8 g
  • Cold Water 45 g
  • White Chocolate 180 g
  • All Purpose Flour 452 g
  • whole milk 980 g
  • Melted Butter 82 g
  • Canola Oil 1 Cup
  • Powdered Gelatin 9 g
  • Heavy Cream 815 g
  • Vanilla Bean Seeds 1 Piece
  • Confectioner's Sugar 1 Teaspoon

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Mille Crepe Cake

  • Icon - Time
  • Icon - Level Easy

Materials

  • Whisk
  • Plan de travail 1 Mixer
  • Plan de travail 1 Bowl
  • Icon - Material - Aeroccino Refrigerator
  • Icon - Material - Aeroccino Non-stick-Saucepan
  • Icon - Material - Aeroccino Ladle
  • Icon - Material - Aeroccino Paper-Towel
  • Icon - Material - Aeroccino Large-Dish
  • Icon - Material - Aeroccino Plastic Wrap
  • Icon - Material - Aeroccino Offset Spatula

Recommended Nespresso coffees

Ingredients

  • Granulated Sugar 136 g
  • Egg 7 Pieces
  • Salt 8 g
  • Cold Water 45 g
  • White Chocolate 180 g
  • All Purpose Flour 452 g
  • whole milk 980 g
  • Melted Butter 82 g
  • Canola Oil 1 Cup
  • Powdered Gelatin 9 g
  • Heavy Cream 815 g
  • Vanilla Bean Seeds 1 Piece
  • Confectioner's Sugar 1 Teaspoon

Inspirations

How to make !

  • Step 01 Making the Crepes

    1. Make the crepe batter: In a large bowl, whisk together the granulated sugar, whole eggs, and salt. Add in the flour and continue to whisk until it forms a paste. Add in the whole milk and melted butter and whisk thoroughly. (For best results, let the batter rest overnight or at least for one hour in the refrigerator.) 2. Cook the crepes: In a non-stick saucepan over medium low heat, light rub a paper towel dipped in canola oil. Use a ladle to pour a thin layer of the batter onto the saucepan, turning the pan to cover all the entire base. As the base of the crepe cooks, it will separately and should move away from the pan easily in about 1 to 2 minutes. Taking your fingers, gently pull up the crepe and flip it over. Cook for an additional minute or so. Place on the side and in a large dish and continue to make more crepes with the remaining batter.
  • Step 02 Making the Whipped Vanilla Ganache

    3. Dissolve the gelatin: Combine the gelatin and the cold water in a small bowl and stir until it has completely dissolved. Let it sit for 5 minutes so the gelatin fully absorbs the water. 4. Make the hot cream mixture: In a pot over medium heat, bring the cream to a bowl. Remove from the heat and whisk in the gelatin. 5. Make the ganache: Place the white chocolate in a large bowl. Slowly pour half of the hot cream over the chocolate and whisk until incorporated. Add in the vanilla bean seeds. 6. Let it set: For best results, wrap the ganache with plastic wrap pressed against the surface and let it sit overnight in the fridge or a minimum of 6 hours to allow the gelatin to set and the ganache to chill.
  • Step 03 Assembling the Cake

    7. Whip the ganache: Remove the chilled whipped ganache from the refrigerator and whisk with it with a stand mixer or hand-held mixer until it forms stiff peaks. 8. Stack the crepes: Using an offset spatula, spread on an even thin layer of the whipped ganache on top of a crepe and top with another crepe. Continue onwards until you’ve used roughly 30 to 40 layers of crepe. 9. Sprinkle confectioner’s sugar on top to finish.

Dominique Ansel

Award-winning Pastry Chef. Described as a Culinary Van Gogh and the Willy Wonka of New York. Join Chef Dominique who will take you on a culinary journey of invention and innovation.

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