Diego Alari reveals his gourmet recipe for strawberry basil crepe

Revealed Season 11 of Top Chef in 2020, Diego Alari is today the most popular French chef on TikTok with 2.7 million subscribers. Trained by Jean Imbert, he democratizes cooking with easy, quick and delicious recipes, such as his book “40 Recipes in Under 30 Minutes” (Hachette’s Kitchen). The cake he made for us in the same spirit: easy to prepare, delicious and amazing.

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

To make strawberry compote :

  • 500 gm fresh strawberry
  • 60 grams fine sugar
  • 1 vanilla bean
  • juice of half a lemon

To prepare the pancake batter:

  • 360 grams of flour
  • 3 sprinkles of salt
  • 60 grams fine sugar
  • 6 eggs
  • 700 ml milk
  • 80gm melted butter
  • 20 gm pistachio paste
  • 3 sprigs of basil

For mascarpone cream:

  • 300 gm heavy cream
  • 60 gm sifted powdered sugar
  • 300 grams mascarpone
  • 1 tbsp. vanilla extract

To decorate:

  • 1 tbsp. tablespoons dried strawberry powder
  • 1 tbsp. tablespoon crushed pistachio
  • red chocolate balls
  • 5 pieces of strawberry
  • Edible flowers (roses, lilies, etc.)

strawberry compote

Cut the strawberries into quarters. Put them in a saucepan with sugar and vanilla pod. Add lemon juice and 60 ml of water. Leave it to simmer for at least an hour. When cooked, mix the compote and keep it cool. The obtained preparation should not be too liquid, but rather pressed.

pie dough

In a bowl, mix the flour, salt, sugar and eggs, then pour in the milk and melted butter. Beat until you get a soft dough. Add the pistachio paste mixed with the basil leaves and mix. Cook the pancakes in the skillet, keeping them as you go on a plate.

Mascarpone cream

Mix fresh cream with powdered sugar until whipped cream. Add the mascarpone extract and vanilla, then whisk again to get a smooth cream that sticks well. Fabulous book.

Also to discover: Diego Alari reveals his trick for cooking leftover roast chicken

Cake assembly

Put the first pancake on a plate or server. Add a thin layer of mascarpone cream, then a layer of strawberry compote. Repeat the process until you run out of pancakes. Keep it in the freezer for an hour. Cover the crepe cake with a thin layer of mascarpone cream using a spatula. Using a colander, put the dried strawberry powder, sprinkle with pistachio flakes, then decorate with chocolate balls, a few strawberry quarters and flower petals. Serve immediately or put in the refrigerator.

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