The whipped cream with pink praline
120 g pink praline
40 cl PDO Isigny Sainte-Mère Crème Fraîche
The pancake batter
70 g flour
15 cl milk
1 tbsp caster sugar
Utensils and equipment
6 stainless steel cone moulds 4cm in diameter (or aluminium foil)
The whipped cream with pink praline:
Blend the pink praline with 120 g PDO Isigny Sainte-Mère Crème Fraîche.
Pour the mixture into a saucepan and bring to a boil over medium heat while whisking.
Remove from the heat once the praline cream has thickened.
Leave to cool completely and set aside 2 tablespoon praline cream in a ramekin for the final stage of the dessert.
Pour 200 g PDO Isigny Sainte-Mère Crème Fraîche into a bowl and beat with an electric mixer.
When light and fluffy, add the cooled pink praline cream. Continue to whip until you have a firm whipped cream.
Set aside in the refrigerator.
The pancake batter:
Pour the flour and sugar into a mixing bowl.
Add the egg, then pour in the milk little by little while whisking.
Heat a small pancake pan, pour in some oil, then remove the excess with a paper towel.
Pour a ladleful of batter and let it cook until the edge of the batter turns golden.
Turn the pancake over and let it cook for a few seconds.
Place on a plate and repeat with the remaining batter. You need to make 6 pancakes.
Roll the pancakes over the stainless steel cone moulds (or use the aluminium foil to create a cone shape and roll the pancakes onto it).
Place on a baking sheet lined with greaseproof paper.
Preheat the oven to 180°C and bake for 30 minutes (adjust the cooking time according to the thickness of the pancakes).
Leave to cool and then remove the stainless steel cones.
Using a teaspoon or piping bag, fill the pancakes with the pink praline whipped cream and cover with a little of the pink praline coulis previously set aside.