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Strawberry Crepe Cake Recipe
Strawberry Crepe Cake Recipe
- Recipe Submitted by ADMIN on 11/12/2015
Category: Cakes
Ingredients List
- Pastry Cream:
- 1.1 1/2 cups milk
- 2.3 tablespoons local honey
- 3.1/2 vanilla bean
- 4.4 egg yolks
- 5.4 tablespoons sugar
- 6.1/4 cup cornstarch
- 7.pinch of salt
- 8.3 tablespoons unsalted butter, cubed
- 9.1 cup 35% cream
- 10.1 tablespoon icing sugar
- Crepes
- 1. 2 cups all-purpose flour
- 2. 6 tablespoons sugar
- 3. 2 teaspoons finely grated lemon zest
- 4. 1/4 teaspoon salt
- 5. 2 cups milk
- 6. 1 cup water
- 7. 4 eggs
- 8. 1/2 cup melted butter + 2 T
Directions
Pastry Cream:
1. In a medium-sized pot, bring milk, honey and vanilla bean (pod slit; seeds scraped into milk) to a boil. Once the milk bubbles, turn off the heat, and cover the pot for 10 minutes to steep.
2.After the vanilla has steeped into the milk, place yolks, sugar, cornstarch, and salt into a separate bowl and whisk until combined.
3.In four stages, slowly add the scalded milk to the egg mixture, mixing thoroughly after each addition. Once combined, pour the entire mixture back into the pot and apply medium heat. Stirring constantly, allow the mixture to heat to 150°F or until it is thickened enough to coat a spoon.
4.Remove pot from heat and stir in cold cubed butter; stir until combined.
5.Pour pastry cream through a fine mesh strainer to into a clean bowl and cover with plastic wrap. Refrigerate until needed. (This step can be done up to 4 days in advance.) Tip- rinse the vanilla bean under water, dry, and add to a small container of sugar to create vanilla sugar.
6.Before assembling cake: whip 35% cream with icing sugar to form stiff peaks. Fold whipped cream into cold pastry cream until well combined. Set aside.
Crepes Instructions:
1.In a large bowl, combine flour, sugar, zest, and salt.
2. In a pourable mixing container, combine milk, water, and eggs.
3.Making a well in the center of the dry ingredients, pour in wet ingredients. Using a whisk, stir the liquid into the flour by stirring in circles - working from the center outwards. Once the batter is smooth, pour in 1/2 cup melted butter and whisk to combine. Cover and allow batter to rest in the fridge for at least 2 hours up to 24.
4. To prepare crepes: heat a shallow, 9 or 10-inch non stick pan over medium-high heat. Grease pans lightly with reserved butter.
5.In one hand, lift the hot pan up (with a pot holder!). With your other hand, pour in 1/4 cup of batter into the center of the pan while simultaneously tilting and swirling it to cover the bottom surface with as thin a layer as possible. Cook the batter for about 1 minute on one side or until lightly speckled brown and edges lacy. Using a large palette knife or spatula, carefully flip crêpe over and cook for another 20-30 seconds. Remove from pan and place on a baking rack or tray to cool.
6.Repeat until batter is depleted. You should end up with approximately 18-20 crepes. This process can be completed 24 hours in advance if wrapped and refrigerated.
Cake Assembly:
Prepared pastry cream
Prepared crêpes
1 quart local strawberries
Icing sugar for dusting
To assemble cake, spoon 2 tablespoons of pastry cream onto a cake platter or cake and place a crêpe on top. Alternate layers of about 3-4 tablespoons of pastry cream and a crêpe smoothing the pastry cream in between as you go. Dust with icing sugar. Slice fresh berries on top. Cover and refrigerate at least one hour before serving.
Cut strawberry crepe cake
1. In a medium-sized pot, bring milk, honey and vanilla bean (pod slit; seeds scraped into milk) to a boil. Once the milk bubbles, turn off the heat, and cover the pot for 10 minutes to steep.
2.After the vanilla has steeped into the milk, place yolks, sugar, cornstarch, and salt into a separate bowl and whisk until combined.
3.In four stages, slowly add the scalded milk to the egg mixture, mixing thoroughly after each addition. Once combined, pour the entire mixture back into the pot and apply medium heat. Stirring constantly, allow the mixture to heat to 150°F or until it is thickened enough to coat a spoon.
4.Remove pot from heat and stir in cold cubed butter; stir until combined.
5.Pour pastry cream through a fine mesh strainer to into a clean bowl and cover with plastic wrap. Refrigerate until needed. (This step can be done up to 4 days in advance.) Tip- rinse the vanilla bean under water, dry, and add to a small container of sugar to create vanilla sugar.
6.Before assembling cake: whip 35% cream with icing sugar to form stiff peaks. Fold whipped cream into cold pastry cream until well combined. Set aside.
Crepes Instructions:
1.In a large bowl, combine flour, sugar, zest, and salt.
2. In a pourable mixing container, combine milk, water, and eggs.
3.Making a well in the center of the dry ingredients, pour in wet ingredients. Using a whisk, stir the liquid into the flour by stirring in circles - working from the center outwards. Once the batter is smooth, pour in 1/2 cup melted butter and whisk to combine. Cover and allow batter to rest in the fridge for at least 2 hours up to 24.
4. To prepare crepes: heat a shallow, 9 or 10-inch non stick pan over medium-high heat. Grease pans lightly with reserved butter.
5.In one hand, lift the hot pan up (with a pot holder!). With your other hand, pour in 1/4 cup of batter into the center of the pan while simultaneously tilting and swirling it to cover the bottom surface with as thin a layer as possible. Cook the batter for about 1 minute on one side or until lightly speckled brown and edges lacy. Using a large palette knife or spatula, carefully flip crêpe over and cook for another 20-30 seconds. Remove from pan and place on a baking rack or tray to cool.
6.Repeat until batter is depleted. You should end up with approximately 18-20 crepes. This process can be completed 24 hours in advance if wrapped and refrigerated.
Cake Assembly:
Prepared pastry cream
Prepared crêpes
1 quart local strawberries
Icing sugar for dusting
To assemble cake, spoon 2 tablespoons of pastry cream onto a cake platter or cake and place a crêpe on top. Alternate layers of about 3-4 tablespoons of pastry cream and a crêpe smoothing the pastry cream in between as you go. Dust with icing sugar. Slice fresh berries on top. Cover and refrigerate at least one hour before serving.
Cut strawberry crepe cake
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