Servings: 8-10
Execution time: 30 minutes
Waiting time: 2 hours
Baking time: 30 minutes
Components
For crepes
- 600 ml of milk
- 4 eggs at room temperature
- 225 gr. flour for all uses, sifted
- 25 gr. cocoa, sifted
- 2 tbsp. unsalted butter, melted
- 1 tbsp. sugar
- 1 sachet of vanilla
- 1 pinch of salt
For the vanilla-cookie cream
- 100 gr. stuffed chocolate chip cookies, broken into pieces
- 400 gr. ice cream cheese, diced
- 200 gr. granulated sugar
- 300 gr. 35% fat cream
- 1 vanilla extract
For stuffing
- Hazelnut praline
- Stuffed chocolate cookies
Execution method
For crepes
- In a bowl, whisk together the milk, eggs, melted butter, sugar, vanilla and salt.
- Slowly add the flour and cocoa and beat with a whisk until the mixture is homogeneous.
- Cover the bowl with cling film and leave it in the fridge to rest for at least 2 hours.
- In a non-stick pan, lightly grease the bottom and pour a full spoonful of the mixture.
- Once it is ready, it will start to come off the pan and we turn it on the other side to cook it.
- Repeat the process until our mixture is finished.
For the vanilla-cookie cream
- Put the sugar, the cream, the salt, the vanilla extract in the bucket of the mixer and beat with the whisk for 3-4 minutes until the mixture is well fluffed.
- Then add the cream cheese cubes one by one and beat for 2-3 minutes until the ingredients are homogenous.
- Add the cookies and mix.
For assembly
- We set our cake by putting a crepe on the bottom of our tray. Spread on top with hazelnut praline, vanilla-cookie cream and broken cookies. Cover with another crepe without adding anything. Cover with another crepe and repeat the process until our crepes are finished.
- Finish by covering the side walls of the cake with the remaining cream and broken cookies.
- Put the cake in the fridge to freeze for at least 2 hours and enjoy!