FRENCH CREPE CAKE RECIPE RECIPES

Steps:

• In a saucepan, heat the Milk (3 cup) until shimmering and remove from heat and set aside. Melt the Butter (6 tablespoon) in another pot until it turns to a light brown color. Remove from heat and set aside to cool slightly.
• Mix the Egg (6), All-Purpose Flour (1 1/2 cup), Granulated Sugar (6 tablespoon), and Salt (1 pinch) at a low speed in a stand mixer.
• Slowly add in the melted butter and milk and mix until all are combined. Put the batter in an airtight container and refrigerate overnight.
• Cut the the Vanilla Bean Pod (1) in half and scrape the vanilla seeds out. Place them into the Milk (1 cup). Heat the milk until shimmering and remove from the heat. Cover and let sit for 10 minutes to infuse with vanilla flavor.
• Sift the Corn Starch (1 1/2 tablespoon) and mix with the Granulated Sugar (4 tablespoon). Mix with the yolks of the Egg (3) and whisk lightly until all the sugar and cornstarch have been dissolved and combined with the yolks.
• Slowly pour the milk into eggs yolk mixture and keep stirring. Filter and pour the mixture back into the pot and place over medium heat.
• Keep stirring until the mixture thickens. Transfer the pastry crème into a bowl and quickly mix with the Butter (2 tablespoon) until all combined. Refrigerate the pastry cream overnight.
• Whip the Heavy Cream (2 cup) with Powdered Confectioners Sugar (2 tablespoon) until it has firm peaks and holds firmly to the whisk.
• Fold in a 1/3 of the whipped cream into the pastry cream and continue adding a 1/3 at a time until all the whipped cream has been folded in.
• Use a flat pan and place over medium heat. Add Canola Oil (to taste) and use brush to evenly spread around the pan. Use a big spoon and add some crepe batter to the pan. Quickly turn the pan clockwise until the batter spreads out evenly.
• Cook about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and continue to cook for another 30 seconds.
• Prepared 2 plates. One plate is for the crepes to cool down, and the other is to stack up the cooled crepes. Cover the cooled crepes with parchment paper to avoid drying out. Continue until all the crepe batter is finished.
• First choose the most perfect crepe and set aside to top the cake. Place 1 crepe on the plate, spoon approximately 2 tablespoon of pastry cream filling in the middle and spread evenly over the crepe.
• Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.

Steps:

• In a small pan, cook the butter over medium-high heat until it is fragrant and the milk the solids have turned brown. Set aside.
• In another pan, gently bring the milk to a boil. As soon as it is bubbling, turn off the heat and allow to cool for 10 minutes.
• In a stand mixture with a paddle attachment, beat together the eggs, flour, sugar, and salt. Slowly add the hot milk and browned butter. Mix until smooth and combined. Pour into an airtight container and refrigerate for at least 2 hours.
• In a saucepan, bring milk and vanilla to a boil. When it begins to boil, remove from the heat.
• Prepare an ice bath: Fill a large bowl with ice. Place a smaller bowl in the bowl of ice.
• In a separate saucepan, whisk together the egg yolks, sugar, and cornstarch. Gradually pour in the hot milk, whisking constantly. Place the pan over a high heat and bring to a boil, whisking constantly for 2 minutes. Remove from the heat.
• Pour the pastry cream through a fine-meshed sieve into the small bowl in the ice bath. Stir the pastry cream for a few minutes, until it has cooled. Stir in the butter, and keep stirring until the butter is well combined. Cover the pastry cream and refrigerate.
• Bring the crêpe batter to room temperature.
• Place a crêpe pan over a medium heat. Lightly grease the surface with oil, and add about 3 tablespoons of batter. Tilt the pan in a circular motion to cover the surface of the pan with batter.
• Line a baking sheet with parchment paper.
• Cook the crêpe until the bottom of it just begins to brown. Flip the crêpe with your fingers or an offset spatula. Cook on the other side for 5 seconds. Remove the crêpe from the pan onto a parchment lined baking sheet. Repeat until you have used all the batter.
• Whip the heavy cream with sugar and Kirsch until soft peaks form. In three stages, fold the whipped cream into the pastry cream.
• Lay 1 crêpe on a cake plate. Spread a thin layer of pastry cream over the crêpe. Cover with another crêpe and repeat to make a stack. Remember to save your best crêpe to go on the top of the cake.
• Chill cake for at least 2 hours, and let sit at room temperature for 30 minutes before serving.