from Rigoni di Asiago, Nocciolata, Sweet
  • Level
  • Duration
    20 min. (Preparation)
    45 min. (Cooking)
  • Portions
    8 people


Nocciolata Crunchy Cream
  • 50 cl whole fluid cream 30% fat
  • 70g Nocciolata Crunchy
  • 20g bitter cocoa
Dough for 18 crepes
  • 360 g flour
  • 360 g flour
  • 3 tbsp sugar
  • 2 tbsp oil
  • 60 g melted butter
  • 70cl milk
  • 2 tbsp of rum
  • strawberries


Crepes dough preparation
Put the flour in a bowl, then add the eggs, sugar, oil and butter.
Mix gently with a whisk, gradually adding the milk. The dough should have a liquid consistency and at the same time slightly thick. Finish the preparation by adding rum.
Heat a pan over low heat and lightly oil it. Ladle the batter and divide it into the pan, then wait until it is cooked on one side before turning it over.
Stack 6 crepes at a time (easier to handle) and use a 22 cm diameter deep plate to place on top of the stack. Take a knife and stick it all around the plate so that you have crepes of the same size.

Nocciolata Crunchy cream preparation
Pour the cream into a bowl and stir with an electric mixer. When the cream rises, add the bitter cocoa. Keep mixing while adding Nocciolata Crunchy.

On a plate, place a crepes and spread it with Nocciolata Crunchy cream. Repeat this step until the last crepe.
With a spatula, add a little cream on the sides of the cake and on the top as well. Add a few strawberries as a decoration.
Store the cake in the fridge for 3 hours before eating it.
Credits: Studiofoodistique


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