Giant Raspberry Crêpe Rose

It's up to you.

9 detailed steps, from preparation to service.

1. Make the dough

   Pour 200 g of flour and 20 g of sugar into a bowl. Break the 3 eggs in a bowl and pour them in the center. Whisk by gradually adding 450 ml of milk, then 30 g of warm melted butter. Let it sit for 30 minutes.

2. Cook the pancakes

   Heat the pan 22 cm over medium heat. Use 10 ml of oil to grease very lightly with a brush between cookings. Pour a small ladle and turn the pan. Cuis 45 to 60 seconds then 20 seconds on the other side. Prepare about 12 thin pancakes and let them cool flat.

3. Prepare the topping

   Whisk set 250 g of cold mascarpone, 200 ml of cold cream, 30 g of icing sugar and 1 teaspoon of vanilla until the cream fits. Wash the lemon, graze its zest and incorporate it. Keep the juice for another use.

4. Cutting strips

   Cut each pancake in half. Repeat each half-crepe by bringing the right edge towards the rounded part to form a double band 5 to 6 cm high. The slightly irregular rounded edges will form the top of the petals.

5. Spread very finely

   Spread 180 g of jam in a thin layer on the strips, then about two-thirds of the cream. The total layer should remain less than 3 mm; too thick a trim would slide the rose. Keep the rest of the cream for service.

6. Forming the Heart

   Place the 18 cm circle on a plate. Roll a first strip on itself without over-tightening. Place this small roller standing in the center of the circle, rounded edge upwards.

7. Wrap the petals

   Wrap the following bands around the heart, straddling the ends by 2 cm. Continue until you fill the circle. The strips all rest on the flat: do not build any floors. If one last strip is too long, cut it and store it with the remaining cream.

8. Hold the rose

   Refrigerate the rose in its circle for at least 3 hours. Gently pass a thin blade against the inside of the circle to remove it. Only a few millimeters away from the top edges with the tip of a spoon to make the petals legible.

9. Cut the flower

   Cut into parts with a thin knife, wiping the blade with each cut. Serve the reserved cream next to it. Keep the rose cold until the last moment so that its strips remain in place.