This is more challenge Mille crepe recipe for me to try! I fail making the crepe for more than 10 peices when the time I think that I m going to gave up!... I just pray to god.. just give me the guidance and patience to make it... Can see my crepe mixture left not much...If I cant make the crepe successfully, the cream mixuture will going to be wasted by just throw it away!!! I just tell myself that I will try until the creep mixture finish...
After the prayer I still cant get the first crepe until...suddenly an idea just flash over in my mind... that why not try to up-side down the pan on a plate by turning another side of the crepe instead of using hand to turn it on the pan!! Hm..... finally I get my first creep success!! praise the lord ... I got it...lastly I just get total only 16 layer of creeps ( but suppose to make 20 layer and above)
Just copy and print out the recipe for to try on! hehhee... is just nice!
For the crêpes batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugarPinch saltvegetable oil
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.
For the vanilla pastry cream:
2 cups milk1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter
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.
To assemble the cake:
2 cups heavy cream
1 tablespoon sugar
3 tablespoons Kirsch
icing sugar (optional)
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.
Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Herme and Dorie Greenspan. Serves 10.
http://creampuffsinvenice.ca/2007/06/17/the-real-crepe-cake/
