Diego Alary reveals his gourmet recipe for basil and strawberry pancake cake

Diego Alary reveals his gourmet recipe for basil and strawberry pancake cake

Revealing the 11th season of Top Chef in 2020, Diego Alary is today the most famous French chef at TikTok with 2.7 million subscribers. Trained by Jean Imbert, he democratizes cooking with simple, quick, and delicious recipes, like his book, “40 Recipes in Less Than 30 Minutes” (Hachette Kitchen). The cake he has created for us is in the same spirit: simple to make, regressive delicious and surprising.

For 8 people – Preparation: 1 hour – Cooking: 1 hour – Rest: 1 hour

For compost with strawberries :

  • 500 gr of fresh strawberries
  • 60 gr powdered sugar
  • 1 vanilla tail
  • lemon juice

For the pancake batter:

  • 360 g flour
  • 3 tablespoons salt
  • 60 gr powdered sugar
  • 6 eggs
  • 700 ml of milk
  • 80 g melted butter
  • 20 gr pistachio paste
  • 3 basil branches

For mascarpone cream:

  • 300 gr thick cream
  • 60 gr powdered sugar
  • 300 gr mascarpone
  • 1 tablespoon. vanilla extract

For decoration:

  • 1 tablespoon. tablespoons dried strawberry powder
  • 1 tablespoon. tablespoons crushed pistachios
  • red chocolate balls
  • 5 strawberries
  • edible flowers (roses, pansy, etc.)

Strawberry compote

Cut the strawberries into quarters. We put them in a pot with the sugar and the separated vanilla peel. Add the lemon juice and 60 ml of water. Let simmer on low heat for at least 1 hour. When it is cooked, mix the compost and keep it cool. The preparation obtained should not be too liquid, but rather compact.

pancake dough

In a bowl mix the flour, salt, sugar and eggs, then add the milk and melted butter. Beat until you get a smooth paste. Add the pistachio paste mixed with the basil leaves, mix. Cook the pancakes in the pan, reserving them as you go on a plate.

Mascarpone cream

Beat the fresh cream with the powdered sugar until it becomes a whipped cream. Add the mascarpone and vanilla extract, then mix again to get a soft cream that holds well together. Delightful reservation.

Also to discover: Diego Alary reveals his tricks for cooking leftover roast chicken

Assembling the cake

Place a first pancake on a plate or server. Add a thin layer of mascarpone cream and then a strawberry compote. Repeat the action until you run out of pancakes. Store it in the refrigerator for 1 hour. Cover the crepe cake with a thin layer of mascarpone cream using a spatula. Using a sieve, coat with dried strawberry powder, sprinkle with pistachio chips, then decorate with chocolate balls, a few quarters of strawberries and flower petals. Serve immediately or refrigerate.

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