Jeffrey Cagnes brings you the recipe for his Praline and Hazelnut Thousand Hole Pancakes

Jeffrey Cagnes brings you the recipe for his Praline and Hazelnut Thousand Hole Pancakes

Candlemas without much pancakesit’s not Candlestick,” he launches Jeffrey Cagnes with malice. And that’s a good thing because it takes three to make his ” thousand crepe holes ».

Prepared from a mixture of flour and fine semolina, yeast and just a little sugar and salt, chef confectioner decorated with pralines and ground hazelnuts before offering its customers the opportunity to come and taste them “à la minute”, that is, everything hot, between 2 and 5 p.m. from today Wednesday to Sunday, in its brand new Parisian boutique at 73 , rue de Montorgueil (2nd).

Two yeasts rather than one

Former pastry chef of Thoumieux and StohrerJeffrey Cagnes called on his Moroccan ancestry to surrender Baghrir, this specialty of contemporary Berber pancakes. There are two yeasts used, chemical and baker’s, which give it a soft consistency and a look full of small holes.

The two yeasts, which make the dough rise, are actually responsible for the small bubbles in the preparation that will become holes in the dough placed in the pan. Hence the popular name “pancakes with a thousand holes”. But how does he, this confectionary genius, make us drool so much? You can just watch him do it (the video was made for that), but you can also rush to the kitchen…

Preparation of dough with a thousand holes

In the first bowl: Mix 90 g of flour with 225 g of fine wheat semolina. Add 1 bag of baking powder, 2 teaspoons of sugar, 1/2 teaspoon of salt.

In another container, stir 5 g of baker’s yeast in 10 cl of lukewarm water. Let it sit for 7 to 10 minutes, the yeast will start to “foam”.

Mix both preparations and add 45 cl of water while mixing. Transfer the mixture to a blender and mix until you get a thick mixture for pancakes. Pour the mixture into a bowl, cover and let it stand for about 30 minutes. The dough is ready. Take out the spread and roasted hazelnuts.

With pralines, two pancakes and a doughnut

To make the pancakes, grease (barely) a small pancake pan, cook the batter over low heat without turning the pancake, small holes will form as it cooks. Repeat the process until there is no more dough.

To assemble, take a pancake and use a cookie cutter to detail its interior to empty it of the heart and keep only the edge in the shape of a ring or “doughnut”.

Put the entire pancake on a pan over low heat and drag the raw dough over the edges to stick the “doughnut” pancake. Add the praline spread and a few hazelnuts, again the raw dough on the edges and cover with another whole pancake. Let it cook for a few seconds until the dough sticks well and the praline melts a little, remove from the heat, cut the assembly in half and enjoy. Delight!

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