Recipes
Pinacolada Crêpe Millefeuille
4 pers.
25 min
15 min
Ingredients for :
4
people
4
g
Icing sugar
1
Unit
Pineapple
3
Units
Apples
50
g
Brown sugar
35
cl
Coconut milk
25
cl
Milk
60
g
Flour
3
Units
Eggs
80
g
Powdered sugar
10
cl
Pineapple juice
2
cl
Rum
Method :
- To make the Pinacolada sauce: reduce the pineapple juice by half, add coconut milk and rum. Refrigerate.
- To prepare the confectioner's custard: in a pan, combine milks and bring them to a boil. In a bowl, place two egg yolks and 1 whole egg. Add sugar and flour. Mix with the contents of the pan. Transfer to the pan and let thicken for 5 minutes over low heat while stirring. Let cool.
- Peel and remove seeds from apples, cut into thin slices.
- Remove crown and skin from pineapple, cut into slices then into pieces.
- In a frying pan, melt Lightly Salted Moulded Butter and sauté the apple and pineapple pieces. Sprinkle with brown sugar to caramelise.
- Cut La Vanillée Crêpes into 10 centimetre diameter circles.
- In 4 dessert plates, place 1 crêpe circle, spread a layer of confectioner's custard and top with caramelised fruit. Repeat process once and finish with a crêpe. Sprinkle with powdered sugar and serve with Pinacolada sauce.
Paysan Breton tip
Don't hesitate to make this recipe with other fruit depending on the season (strawberries, raspberries, bananas, kiwis, etc.).
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