150g Soft-Wheat T45 flour
200g Faugier Chestnut cream
2tbsp Callebaut Chocolate Crispearls
100g Dark chocolate
10cl heavy whipping cream
In a bowl, mix the flour with the sugar and salt.
Make a well in the center of your flour, break your eggs there and beat them.
Pour in the milk, gradually incorporating the flour. Pass your dough through a fine sieve to remove any lumps.
In a saucepan, heat 30 g of the chopped butter until nutty. Add it to the dough and mix. Cover your dough and let it rest for a minimum of 30 minutes.
Make your pancakes in the pan.
Make the assembly of your pancake cake by spreading between each pancake a layer of chestnut cream.
Melt the chocolate in pieces and 50 g of butter in a bain-marie. Add the cream and mix well.
Place your pancake cake on a wire rack. Cover with chocolate icing. Store 2 hours in the refrigerator.
Decorate your pancake cake with OliveNation Callebaut Chocolate Crispearls