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Gâteau de Crêpes à l'Ananas (Millefeuille of Pancakes and Caramelized Pineapple)

Gâteau de Crêpes à l'Ananas (Millefeuille of Pancakes and Caramelized Pineapple) is a traditional French recipe for a classic dessert of a stack of pancakes, caramelized pineapple and Chantilly cream that is often served to complete the New Year meal. The full recipe is presented here and I hope you enjoy this classic French version of: Millefeuille of Pancakes and Caramelized Pineapple (Gâteau de Crêpes à l'Ananas).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Dessert RecipesFrench Recipes


Ingredients:

7 pancakes made with the crêpes suzette recipe
1 large pineapple, peeled, cored and cut into 21 rings
50g butter, softened
200g brown sugar

For the Chantilly Cream:
50ml double cream
50g icing sugar
2 drops of vanilla extract

For the Piña Colada Sauce:
150ml pineapple juice
150ml coconut milk
20ml white rum

Method:

Grease a non-stick baking tray then sprinkle over half the sugar. Arrange the pineapple slices in a single layer and scatter the remaining sugar over the top. Transfer to an oven pre-heated to 150°C and bake for 40 minutes.

Pour the cream into a bowl and place in the freezer for 5 minutes to chill. After this time, take out the cream and whip in the icing sugar and vanilla extract until smooth, then beat the cream until it stands in stiff peaks. Cover with clingfilm (plastic wrap) and set aside in the refrigerator.

When the pineapple slices are done, remove from the oven and set aside to cool completely. Also prepare the pancakes according to the crêpes suzette recipe.

As soon as all the ingredients have cooled you can assemble the millefeuille. Line a tray with a large piece of clingfilm (plastic wrap) then set a pancake in the centre. Arrange three slices of pineapple on top of this, then spread a layer of the whipped cream over everything. Repeat this layering process until all the ingredients have been used up.

Now fold the clingfilm (plastic wrap) over the stack you have just made (so that it is completely covered in the clingfilm) then set in the refrigerator to firm over night.

The following day, combine the pineapple juice, coconut milk and rum in a saucepan. Bring to a simmer and cook until the volume has reduced by half. Take off the heat then blitz with a hand blender until smooth then set aside to cool until just warm.

To serve, cut the millefeuille into six slices and arrange these on chilled dessert plates. Drizzle a little of the warm piña colada sauce over each stack then pour more around the base. Serve immediately.

Find more New Year/Hogmanay Recipes Here.