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Mille Crêpes cake with cream of pistachios and flambé meringue

Let yourself be carried away by this delicious dessert with French accent

Flour, milk, eggs and a pinch of salt are the ingredients of crêpes, a classic French recipe born in the region of Brittany.

In this area we can find two original elaborations with slight variations: sweet crêpes made with wheat, and galettes made with buckwheat, mainly used in salted preparations.

Also, depending on the country, the names vary. In the United States they call them pancakes; In Russia, blinis; In Mexico, tortillas; In Africa, bricks; In Argentina, panqueques; In India, pappadums; In Austria, palatschinken and in Galicia, filloas.

The pancakes, also called freixó, afilloa or fisuelo, are traditional in Galician gastronomy, and its name is received because they were cooked in an iron or stone, filloeira.

We fall into temptation with a succulent dessert of crêpes, a light cream of pistachios, one of the nuts with more fiber and energy, and we end it with a burnt meringue.

How to make a Mille Crêpes Cake with Cream of Pistachios and Flaming Meringue

Mille Crêpes cake with cream of pistachios and flambé meringue
Mille Crêpes cake with cream of pistachios and flambé meringue

Ingredients for 6 people

For crêpes (20 units)

300 g flour

6 eggs

75 cl of liquid cream

30 g of sugar

30 g of melted butter

6 tablespoons of orange liqueur

Grating of an orange

Drops of vanilla essence

Pinch of salt

For the cream of pistachios

500 g mascarpone cheese

100 g peeled pistachios

100 g of icing sugar

For the Swiss meringue

200 g egg whites

400 g of sugar

Lemon drops

Directions

For about 20 crêpes

Melt the butter by heating it about 30-40 seconds in the microwave. Then mix all ingredients in the blender until the dough is completely homogeneous. You can also do it by hand with the help of a rod.

In a flat pan special for crêpes, melt a tablespoon of butter, and when it is melted, pour a ladle of the dough of pancakes.

Spread it all over the pan and when it starts to set, turn it over. Leave a few minutes on the other side and save on a plate for later. Repeat until dough is finished.

For the cream of pistachios

Mix the mascarpone cheese together with the sugar glas and the pistachios previously finely ground. Store in the fridge.

For the Swiss meringue

Prepare a saucepan with hot water and place a bowl inside to achieve a perfect water bath that we leave to simmer. Arrange the mixture of egg whites and sugar, and keep moving until it reaches 60 degrees or until it turns white.

Here the temperature is very important so that it does not curdle the whites.

Remove from heat, transfer the mixture to a cold bowl with a few drops of lemon, and with the aid of a blender, mount the above result at fast speed until reaching  the spongy and stable texture of the meringue.

Finishing and presentation

Cut all the crêpes with the help of a circular mold so that all are of the same size. Place on a flat plate, a crêpe, two spoonfuls of cream of pistachios, another crêpe, and so on until finishing them. Store in the fridge for about 30 minutes.

Finally, place the meringue on top and with the help of a spoon we are forming peaks on the cake. Also, you can use a pastry sleeve and form small “coquitos”. Finish slightly burning it with a torch.

“Harmonies in Flavors and Fragrances” by Juan Muñoz Ramos

“Crepes, pistachios and meringue with toasted notes and a slight aromatic smoke”.

The flavors and fragrances of sparkling water help keep and enjoy this dessert for much longer.

Ideal to accompany it with a water with creamy, soft and citric gas in order that it can be kept in our palate, all the flavors and sweet fragrances. Like the pinch of salt on a plate. In union with a light and fragrant sweet: a glass of Moscatel Ochoa.

Thus, it is how the S.Pellegrino water acts: contributing its charm, creaminess and freshness. This quality and characteristics get to enhance the flavors and fragrances. Cheers!

Tricks

You can replace pistachios with almonds, raisins, plums…

If you do not have mascarpone cheese, you can use cream cheese.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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