Lilian Bonnefoi is Hotel du Cap-Eden-Roc’s Head Pastry Chef, and something of a legend on the French Riviera. In addition to leading the hotel’s pastry kitchen, Lilian runs his own patisserie in downtown Antibes. One of his classic creations is what he calls Le Gâteau VIP, or what you may know as a crepe cake. Today, Lilian Bonnefoi offers us a quick video tutorial on how to make his gluten free version of this delicious treat.
Watch the video and, if you’re feeling adventurous, follow the recipe below to make your own gluten free VIP crepe cake at home…
2 vanilla beans
5 egg yolks
5 egg whites
50g sugar (plus 25g for the egg whites)
25g potato flour
In a medium saucepan, add milk and vanilla seeds (scraped from inside beans) and bring to a boil.
In a mixing bowl, combine egg yolks, sugar and potato flour.
Once milk begins to boil and rise, remove from heat and add to the egg yolk mixture, stirring with a whisk.
In a cake mixer, whisk the egg whites with the sugar until they form soft peaks.
Incorporate egg whites gently into the egg yolk mixture with a spatula, taking care not to over stir.
Using a piping bag, apply crepe batter in 10cm spiral shapes onto a greased skillet or crepe pan.
Cook until they inflate gently like a soufflé.
Using a spatula, gently turn the crepes over to cook on the other side.
Construct the cake by stacking two crepes and topping them with a layer of jam, hazelnut spread or your favourite topping. Repeat 3-4 times.
Conserve one small crepe to place on top of the final layer of topping, then make one large crepe measuring about 25cm to place overtop the stack.
Garnish with the topping you used to fill the cake and chopped nuts, chocolate bits or fresh berries.
Produced by Valentin Bigi, company visualbymedia