Today the pancake dough remains a simple dough to make with variations according to the wishes of each one, and the idea of tasting. The thin round pancake made from milk, wheat flour and eggs can unleash passions. And it is not Rudy Pein who will tell you the opposite! Replace the wheat flour with a little buckwheat flour and you get closer to the Breton galette. For Rudy, it’s about keeping a good classic base to deploy serious assets and serve your sweet tooth. Know already that you can use to create variants, goat’s milk instead of cow’s milk, coconut flour to replace wheat, see coconut butter to replace the usual butter, choose honey rather than sugar, or maple syrup, see adding a little beer to make the dough more airy.
And why not have fun with the powdered ginger, or licorice, or soluble coffee, orange or lemon zest, or slip a tablespoon of pastis, or rum, or Grand Marnier?
With the pancakes you fold in triangle, rectangle, slippers, aumônière, double fold and you roll too. It is the art of this folding that can help to make original desserts like a pancake cake by adding, for example, a chocolate mousse, between the layers. You can also create banana pancake candies with a chocolate coulis. With the arrival of cool autumn temperatures, the desserts are tastier.
Rudy Pein is a passionate pastry chef who we adore at France Bleu Gironde, everything Rudy makes is deliciously delicious. It must be said that Rudy Pein suffers without moderation, the objective being to please with delicacy, by imagining marriages of sweet perfumes with a beautiful technicality. Rudy Pein has been part of the bloggers team of France Bleu Gironde since its creation in 2019. Rudy was a finalist in the show “My Cake is the best of France” on M6 with the Pastry Chef Cyril Lignac in June 2021. His blog is called: Rudy’s desserts.
