Our store

Millefeuille of crêpes dentelle, chantilly with citrus




Others ingredients

  • 250 g mascarpone
  • 25 cl liquid whole cream
  • 25 g Icing sugar
  • Zest orange
  • 24 crêpes dentelle
  • 75 g black chocolate
  • Some pieces candied orange


Make the whipped cream:

  1. 1

    In a salad bowl, pour the very cold liquid cream, the very cold mascarpone and the icing sugar.

  2. 2

    Using the electric mixer, beat the ingredients which will pass through a liquid state before the material sets. Continue to beat until the cream is thick and the whisks leave their mark on it.

  3. 3

    Using a spatula, gently incorporate the citrus jam.

  4. 4

    Pour this cream into a piping bag fitted with a smooth round nozzle.


  1. 1

    Place two dentelle crepes on a plate.

  2. 2

    Using the shower bag, garnish with citrus whipped cream, repeat the operation twice to form a millefeuille.

  3. 3

    Grate a little dark chocolate on top and decorate with a few pieces of candied orange.