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

Directions:
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

Directions:
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)

Directions:
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

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

Directions:
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.