For 8 people
- For the dough pancakes:
- 115 gr. flour
- 275 gr. milk
- 25 gr. sugar
- 20 gr. butter
- 2 eggs
- 10 gr. calvados
- For chocolate cake:
- 65 gr. flour
- 50 gr. butter
- 25 gr. cocoa powder
- 35 gr. almond powder
- 85 gr. sugar
- 7 eggs
- For the Bavarian Hazelnut:
- 250 gr. nougat
- 150 gr. milk
- 38 cl. whipped cream
- 3 egg yolks
- 5 sheets géatine.
- For the syrup:
- 200 gr. Cider bouché
- 75 r. sugar
- Dried fruits (pistachio nuts bananas
- 2 beautiful chocolate shavings
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1 h. 10 + 6 h. de réfrigération |
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15 mn. 200°C.(th.6/7)/425-450 °F |
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- Prepare the pancakes:
Mix melted butter, flour and eggs, then 1 / 10 of the milk, sugar and calvados.
In a greased pan and warm, pour 1 / 2 ladle of dough and construct your pancakes.Prepare chocolate cake: in a bain-marie, whisk vigorously eggs, sugar and almond powder.
When the temperature reaches 50 ° C. remove the pan from the water bath and continue to whisk slowly until cooling.
- Preheat oven to 200 ° C. (th.6 / 7)
Incorporate drizzle in the flour and cocoa sifted, and melted butter warm. Mix.
Pour on a plate covered with paper.
Spread and straighten the surface.
Bake for 10 minutes.
- For the Bavarian Hazelnut:
In a saucepan, boil milk and praline.
Pour over the egg yolks while stirring strongly.
Back into the saucepan and cook to 83 ° C. Remove from heat.
Add softened gelatin beforehand in a little cold water.Place over ice.
Whisk until lowering the temperature to 20 ° C.
Mix gently with whipped cream, lifting the bottom up with a wooden spoon.
- Prepare the syrup.
Final Step: paper mold pancakes.
Garnish with 1 / 3 of Bavaria.
Cover with a band of Genoese smaller than the mold, soaked in syrup.Fill 3 / 4 of Bavaria.
Finish with a layer of sponge cake soaked.
Reserve in refrigerator.
Turn out before serving, decorate with nuts and use at each end and a beautiful chocolate shavings.
French