Recently, there's been a buzz online about a popular Belgian cookie, the Lotus Biscoff, which has gained rapid fame for being used in various desserts. This time, let's use it to make a French-style Millefeuille crepe cake!
Before coming up with this dessert, I indulged myself by buying a pack of Lotus Biscoff cookies, deciding afterward what style of dessert would be most suitable. Indeed, these cookies are quite tasty, with a rich aroma of butter and caramel, and a very crispy texture, which explains their popularity. Because of their crispy texture, I was determined to make the most of this advantage, and finally thought of making a French Millefeuille Crepe cake. The soft layers of pastry and cream, paired with the crunchy cookies, would definitely make a great combination!
Besides cookies, this brand also offers a cookie caramel spread, somewhat like Nutella hazelnut spread, which can be used for spreading on bread, making desserts, and more. This time, I also bought it together with the cookies. I added this cookie caramel spread into the batter and cream of the thin pastry layers, enriching the whole Millefeuille crepe cake with a richer cookie and caramel flavour.
I have to admit, this dessert turned out really delicious. I couldn't resist and ate two big slices in one go, despite feeling a bit guilty afterwards. In that moment, desire overcame rationality, and my taste buds and mind were both immersed in pleasure.
Making crepe cake isn't actually complicated; it just requires time. First, you make the pastry sheets one by one, then prepare the caramel cream, and finally layer everything together. Essentially, that's how you complete this cake. The distinct layers of thin pastry, combined with rich and smooth caramel cream, topped with crispy cookies, create a myriad of flavours and textures that are indescribably delicious, formed by a chemistry of tastes and textures that words cannot fully capture.
It evokes an impulse that plunges you into its visual and gustatory appeal, a moment of enjoyment, best accompanied by a cup of hot Earl Grey tea, what a gentle reward for oneself after a busy day. Remember, the key to the deliciousness of this crepe cake lies in the balance between the thin pastry, caramel cream, and cookies. Therefore, I recommend consuming it within two days as the pastry layers may absorb the cream over time, causing the cake to dry out. The video is prepared for you, and scrolling down will reveal detailed written recipes and instructions.
Ingredients
crepe：
Lotus Biscoff biscuits | 150g |
|---|---|
Lotus Biscoff spread | 50g |
egg | 2 bulbs |
unsalted butter (melted) | 40g |
milk | 460g |
cake flour | 65g |
Biscoff Sauce*：
Lotus Biscoff spread | 100g |
|---|---|
heavy cream | 200g |
Whipped Caramel Cream：
Biscoff Sauce* | 160g |
|---|---|
Heavy Cream | 500g |
Icing Sugar | 10g |
Steps
1.
Crush 100 grams of Lotus Biscoff cookies.
2.
Heat milk, add 50 grams of Lotus Biscoff cookie spread, stir until melted, transfer to a bowl, and let it cool for a while.
3.
Add the melted butter to the milk mixture, and mix well.
4.
Sift the cake flour into the milk mixture, and mix well.
5.
Mix the beaten eggs into the batter until well combined.
6.
Sift the batter to ensure all flour particles are dissolved.
7.
Heat a non-stick pan over low heat. Pour one large spoon of batter into the pan, swirling it around to spread the batter evenly. Cook for about 2 minutes or until bubbles form on the surface of the crepe. Remove the crepe and place it on a rack to cool. Repeat this step until all the batter is finished.
8.
If you want the crepes to be perfectly round, you can use a cake ring. Place it on top of the crepe and press gently to cut out a round shape.
9.
cover the crepes with plastic wrap to prevent the them from drying out.
10.
Let's make Biscoff sauce: Mix 100 grams of Lotus Biscoff spread with 200 grams of heavy cream until completely blended. Set aside. (You will have a total of 300 grams of sauce, with 160 grams used for making the caramel cream shortly, and the remaining 140 grams used for decorating the cake surface.)
11.
Let's make the whipped caramel cream: Take 500 grams of heavy cream, add icing sugar, and whisk until soft peaks form. Next, add 160 grams of the Biscoff sauce. Continue whisking until stiff peaks form.
12.
Assembly: Take one piece of crepe, spread a tablespoon of whipped caramel cream evenly, sprinkle with a little Lotus Biscoff cookie crumbs, then cover with another piece of crepe. Repeat this process, spreading whipped caramel cream and sprinkling cookie crumbs between each layer until all the crepe is used.
13.
Use a spatula to smooth the whipped cream on the top and sides of the cake. Pipe the remaining 140g of Biscoff sauce on top of the cake, then pipe the remaining whipped caramel cream for decoration. Sprinkle more Lotus Biscoff cookie crumbs and place approximately 50g of whole cookies on top as garnish.
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