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@angu.design: Funny Snarky Office Ballpen Set, 14/7pcs Daily Pens with Sayings, Stylus Tip, Vibrant Messages, Gift for Colleagues, School Supplies #coworkergifts #stationeryfinds #classroomgifts #feelingirlsuperbrandday #creativeaccessories #deskgift #schoolproducts #officegirlydeskaccessories #giftsforpeoplewhohaveeverything #officegift

Angu Design
Angu Design
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Monday 27 April 2026 00:38:47 GMT
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LE COURCHEVEL CREPE CAKE 🇫🇷🍓✨ Inspired by the ski resort of Courchevel in the French Alps, this pâtisserie classic is the showstopper dessert you didn’t know you needed. 📍SAVE this post to try it Crêpes 375 ml (1½ cups) full-cream (whole) milk 3 large eggs 190 g (6¾ oz) white flour 40 g (1½ oz) granulated sugar 40 g (1 3/4 oz) butter Fresh raspberry coulis 150 g (¾ cup) caster (superfine) sugar 200 ml (¾ cup) water 125 g (4½ oz) fresh raspberries Filling & topping 16x sponge biscuits (Savoyardi/ladyfingers) 500 ml (2 cups) thickened cream, plus extra to serve 250 g (9 oz) mascarpone 60 g (2 oz) icing (confectioners’) sugar, plus extra to serve 1 teaspoon vanilla bean paste 200 g (7 oz) strawberries, finely chopped 125 g (4½ oz) fresh raspberries 2 tablespoons apricot jam 1. To make the crêpes, whisk together the milk, flour, eggs and a pinch of salt until smooth. Rest the batter for at least 30 minutes. 2. Heat a lightly greased 30 cm (12 in) non-stick frying pan over medium heat and cook 5 crêpes, about 2-3 minutes each. Trim two crêpes to 30cm (12 in). Allow to cool. 3. Place the fresh coulis ingredients in a small saucepan over medium heat. Simmer for 10 minutes, stirring and lightly pressing the raspberries to release their juice. Strain through a fine-mesh sieve, discard the solids and allow to cool completely. Meanwhile, whip the cream, mascarpone, icing sugar and vanilla together until thick and fluffy. 4. Line the base and sides of a 20 cm (8 in) springform cake tin with 3 crêpes, overlapping them slightly and letting some hang over the edges. Place a trimmed crêpe in the base to cover any gaps. Spread cream in the base, then dip the sponge biscuits into the coulis and layer them into the tin. Scatter over some chopped strawberries. Repeat the layers twice. Finish with the final trimmed crêpe, then fold the overhanging crêpes over to seal. Chill covered for at least 6h. 5. Carefully unmould onto a serving plate. Warm the apricot jam with a teaspoon of water and lightly brush over the crêpes for a glossy finish. Top with the remaining cream and raspberries, then dust lightly with icing sugar before serving.
LE COURCHEVEL CREPE CAKE 🇫🇷🍓✨ Inspired by the ski resort of Courchevel in the French Alps, this pâtisserie classic is the showstopper dessert you didn’t know you needed. 📍SAVE this post to try it Crêpes 375 ml (1½ cups) full-cream (whole) milk 3 large eggs 190 g (6¾ oz) white flour 40 g (1½ oz) granulated sugar 40 g (1 3/4 oz) butter Fresh raspberry coulis 150 g (¾ cup) caster (superfine) sugar 200 ml (¾ cup) water 125 g (4½ oz) fresh raspberries Filling & topping 16x sponge biscuits (Savoyardi/ladyfingers) 500 ml (2 cups) thickened cream, plus extra to serve 250 g (9 oz) mascarpone 60 g (2 oz) icing (confectioners’) sugar, plus extra to serve 1 teaspoon vanilla bean paste 200 g (7 oz) strawberries, finely chopped 125 g (4½ oz) fresh raspberries 2 tablespoons apricot jam 1. To make the crêpes, whisk together the milk, flour, eggs and a pinch of salt until smooth. Rest the batter for at least 30 minutes. 2. Heat a lightly greased 30 cm (12 in) non-stick frying pan over medium heat and cook 5 crêpes, about 2-3 minutes each. Trim two crêpes to 30cm (12 in). Allow to cool. 3. Place the fresh coulis ingredients in a small saucepan over medium heat. Simmer for 10 minutes, stirring and lightly pressing the raspberries to release their juice. Strain through a fine-mesh sieve, discard the solids and allow to cool completely. Meanwhile, whip the cream, mascarpone, icing sugar and vanilla together until thick and fluffy. 4. Line the base and sides of a 20 cm (8 in) springform cake tin with 3 crêpes, overlapping them slightly and letting some hang over the edges. Place a trimmed crêpe in the base to cover any gaps. Spread cream in the base, then dip the sponge biscuits into the coulis and layer them into the tin. Scatter over some chopped strawberries. Repeat the layers twice. Finish with the final trimmed crêpe, then fold the overhanging crêpes over to seal. Chill covered for at least 6h. 5. Carefully unmould onto a serving plate. Warm the apricot jam with a teaspoon of water and lightly brush over the crêpes for a glossy finish. Top with the remaining cream and raspberries, then dust lightly with icing sugar before serving.
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J’aurais tellement aimé que ce soit un jeu d’acteur mais cette fois ces vrai elle a fait ses choix
J’aurais tellement aimé que ce soit un jeu d’acteur mais cette fois ces vrai elle a fait ses choix

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