Creme Bruleé Crepe Cake
By alexscharft
1 Picture
Ingredients
- Crepe Batter (see recipe below)
- Pastry Crème Filling (see recipe below)
- 2 cups heavy cream
- 3 tablespoons granulated sugar
- Crepe Batter:
- 6 tablespoons butter - melted
- 3 cups milk
- 6 eggs
- 1 1/2 cups all-purpose flour
- 7 tablespoons granulated sugar
- Pinch salt
- Pastry Cream Filling:
- 1 egg
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon hot water
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
First make the Pastry Creme:
In a small bowl, add egg, flour, sugar, and cornstarch; whisk until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk it into the egg mixture.
Return all ingredients to the saucepan, and whisk constantly for about 5 minutes, until thickened and bubbly like lava.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture.
Refrigerate mixture until thick and cool.
Step 2
For the Crepe Batter:
In a small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and melted butter. Pour the batter into a tightly-sealed container to refrigerate for at least 2 hours (or overnight.)
Step 3
To make the crepes:
Bring Crepe Batter to room temperature.
Put sheets of parchment paper between cooling crepes. Use a nonstick pan over medium-low heat. Pour about 3 tablespoons of the crepe batter into the pan, and swirl to cover the surface of the pan. Cook approximately 1 minute or just until the bottom of the crepe becomes lightly browned. Use a spatula to help lift the edge, and then use your fingers to gently turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool. Make 20 crepes.
When the pastry cream is cold and firm, make whipped cream by beating the heavy cream until stiff peaks form, fold in 1 tablespoon of sugar, and then fold in the pastry cream. (If the pastry cream seems too solid before you add it to the whipped cream, beat it with your mixers for a minute to loosen it up.)
Step 4
To assemble the cake:
Place one prepared crepe on a large cake plate.
With a small spatula, completely cover the crepe with a thin layer of the pastry cream mixture (about 1/4 cup).
Cover with another dry crepe and repeat. Save the nicest looking crepe for the top layer.
Refrigerate the prepared cake for 1-2 hours. Sprinkle the top with 2 tablespoons of sugar and use a kitchen torch to bruleé the top. (or dust with powdered sugar) Let cake come to room temperature before slicing and eating.
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