ingredients (serves 4 )
Make pastry cream, then leave to cool covered with film to prevent crust from forming.
Beat the egg whites until peaks form and stiffen them with icing sugar.
Put the cold pastry cream in a round-bottomed mixing bowl and whip whilst incorporating the Cherry Rocher Grande Dauphine.
Add the 3 different fruit cubes and the beaten egg whites.
Cover a baking tray with baking paper.
Heat the oven to 220°.
Pour the mixture into a pastry bag fitted with a tip.
Take the crepes one by one and squeeze a large dollop of mixture from the pastry bag, then roll each crepe.
Place them on the baking tray and leave to bake for 7 to 8 minutes.
Take them out of the oven and powder with icing sugar, then present them as you wish, garnished with mint leaves and fresh fruit pieces.
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