Friday, March 9, 2012

Crepe Cake

For the crêpes batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil

1.The day before serving the cake, make the crepe batter and the pastry cream. For the batter, cook the butter in a small pan until brown like hazelnuts. Set aside.
2.In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt.
3.Slowly add the hot milk and browned butter.
4.Pour into a container with a spout, cover and refrigerate overnight.
5.To make the crepes, bring the batter to room temperature.
6.Place a nonstick or seasoned 9-inch crepe pan over medium heat.
7.Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.
8.Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment.
9.Repeat until you have 20 perfect crepes.

For the vanilla pastry cream:
2 cups milk
1 tbsp. vanilla extract or 1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter

1.Combine milk and vanilla bean in sauce pan and bring to a boil. Turn off the heat and then set aside for 10 minutes.
2.In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes.
3.Press the pastry cream through a fine-meshed sieve into the small bowl.
4.Stir in the butter. When completely cool, cover and refrigerate.

To assemble the cake:
2 cups heavy cream
2 tablespoons sugar
1 teaspoon vanilla
icing sugar (optional)

1.Whip the heavy cream with the tablespoon sugar and the vanilla. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
2.Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup).
3.Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top.
4.Chill for at least 2 hours. Set out for 30 minutes before serving.
5.If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

Raspberry Sauce

12 ounces frozen raspberries, thawed
1/2 cup sugar
1/2 cup orange juice

1.In a blender, combine raspberries and sugar. Blend until liquefied.
2.Add orange juice and blend until well combined and smooth.
3.Pour raspberry sauce through a fine mesh sieve; discard seeds.
4.Pour over cake to serve.

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