Layers upon layers of chocolate crêpes, interspersed with a creamy ganache and assembled to make a real cake. A recipe from the great pâtisser chef Sébastien Vauxion.
The Chef
The French gastronomic scene continues to churn out talent, and one of the names that resonates with increasing vigor is that of Sébastien Vauxion. A pâtissier chef of extraordinary creativity, Vauxion has conquered the heights of haute cuisine, demonstrating how the world of desserts can be a true springboard for experimentation.
The consecration of his talent came with the achievement of two Michelin stars at the Sarkara restaurant , located inside the luxurious K2 Palace hotel in Courchevel. An accolade that not only rewards his mastery demonstrated in the confectionery branch, but also underscores his ability to offer a complete gourmet experience. It is no coincidence that Michelin describes the talented chef's cuisine as “a bold and sophisticated exploration of the world of fine dining”, capable of surprising and delighting even the most demanding palates.
“In 2017, I opened Sarkara,” Vauxion says here, ” a restaurant capable of simultaneously serving quince fritters and candied new potatoes with brown butter, vanilla, and Sancho pepper, all accompanied by a selection of teas and sweet wines. At the end of the experience, no dry pastries, but freshly prepared creations."
The recipe for the crêpes cake
One recipe recently shared by the Redhead's own network is that of her “crêpe cake,” where thin disks of dough are baked separately and then assembled with a mouth-watering chocolate ganache filling.
Recipe for 1 cake for 6 people
For the cocoa crepes
- 500 g milk
- ½ vanilla pod
- 65 g flour
- 10 g cocoa powder
- 80 g granulated sugar
- 65 g butter
- 8 eggs
Boil the milk with the vanilla pod. Mix the yolks with the sugar, then the sifted flour with the cocoa powder. Combine everything in a bowl and pour the boiling milk over it, then the melted butter. Separately, whip the egg whites until stiff and gently incorporate them into the mixture.
Bake the pancakes in a pan with a diameter of 16 cm, but only on one side. Complete baking in an oven at 180°C (350°F). To cover the “crêpe cake,” prepare a larger pancake, about 20 cm in diameter.
For the soft chocolate ganache
- 80 g dark chocolate
- 40 g milk chocolate
- 150 g liquid cream
- ½ vanilla pod
Boil the cream with the vanilla pod and pour it over the chocolate. Stir forming concentric circles.
Cake composition
Place a first crêpe on the bottom and top it with a spoonful of ganache. Continue with this alternation, first the pancake and then the filling.
Repeat the operation as many times as there are crêpes. Finish with the largest pancake to top the cake.
If there is some ganache left over, you can spread it on the surface “in a mirror” and why not, grate some chocolate chips for garnish.
Store in the refrigerator and keep at room temperature 20-30 minutes before serving.
