Crepe Cake

Boil the cream in a saucepan.

In a salad bowl, empty the jar of Maison Brémond organic hazelnut and cocoa spread

Pour in half the cream. Mix. Pour in the rest of the cream

Add the butter

Plastic wrap

Let rest for 3 hours

Break the eggs in a bowl

Add the sugar and mix

Add the water and mix

Add the butter and mix

Add the pinch of salt

Pour the flour in several times while stirring the preparation

Pour the milk in several times and stir

Pour a ladle of crepe batter into the pan and cook for a few minutes on each side

On a first crepe, spread the Maison Bremond caramel milk jam

Cover with a crepe and spread again the Maison Bremond caramel milk jam

Repeat the assembly until the crepes have been used up.

Take the ganache out of the refrigerator and mix it again with an electric mixer.

Pour the ganache into a piping bag, then decorate the last crepe as you wish.