- 2/3 preparation of Custard Creme
- 2/3 preparation of Whipped Creme
- 8oz / 0.5lb all purpose flour (sifted)
- 10g granulated sugar
- 3 eggs
- 2 cups milk
- 1oz butter (melted)
- 1g salt
- a touch of vanilla essence
Directions:
1. Sift the flower and then mix it with the granulated sugar and salt in a bowl.
2. Place the milk and eggs in to another bowl and mix while slowly adding the mixture from step 1.
3. Mix the melted butter and vanilla essence in and then strain the mixture to rid of any lumps.
4. Spread a little butter on to an ~8in frying pan. Ladle a small round circle of batter on to the pan while tilting it around in order to spread the batter evenly. Cook over a low to medium heat until the surface is dry then flip and cook it on the other side. It cooks quickly, so don't burn it. Allow all of the crêpes to cool.
5. Mix the custard creme and whipped cream together until it has a smooth melt-in-your-mouth texture.
6. To build the cake, start with a crêpe, spread a very thin layer of creme over the crepe and repeat until you've achieved the cake tower!
Storage:
If refrigerated for at least an hour, it will be easier to cut.
-----------------------------------------------------------------------
Ingredients for Crêpe Batter:
- 6 tbsp butter (either melted or as a burre noissete)
- 3 cups milk
- 6 eggs
- 1.5 cups all-purpose flour
- 7 tbsp sugar
- pinch of salt
- vegetable oil
Crêpe Directions:
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. 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. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
To make the crepes, bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. 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. Repeat until you have 20 perfect crepes.
Ingredients for Vanilla Pastry Creme:
- 2 cups milk
- 1 tbsp vanilla extract
- 6 egg yolks
- 0.5 cups sugar
- 1/3 cup cornstarch (sifted)
- 3.5 tbsp butter
Vanilla Pastry Creme Directions:
Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside for 10 minutes. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
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. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
Ingredients for Cake Assembly:
- 2 cups heavy cream
- 1 tbsp sugar
- 3 tbsp Kirsch
- icing sugar (optional)
Cake Assembly Directions:
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. 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.
Cake Assembly Directions:
Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold stiff peaks but that’s okay. Fold it into the pastry cream.
Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. 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.
