Sunday, October 03, 2010
2 tbsp all-purpose flour
2 tbsp cornstarch
4 tbsp granulated sugar
2 cups milk
2 tsp pure vanilla extract
4 tbsp heavy cream, whipped
In a small bowl, add eggs, flour,cornstarch , and sugar ; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract, stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Creme has cooled, fold in the whipped cream. Refrigerate mixture until thick (best if refrigerated overnight).
Assembly of 20 Layers Crepe Cake:
French Crepe Batter
Pastry Creme Filling
4 cups heavy cream
2 tablespoon granulated sugar
To prepare and cook the crepes:
Remove the French Crepe Batter from the refrigerator and bring to room temperature.
Line baking sheets with parchment paper.
Using a nonstick or lightly-oiled crepe pan over medium-low heat. Pour in 1/4 cup of French Crepe Batter; swirl to cover the surface of the pan. Cook just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully turn the crepe over. Cook the other side of the crepe for no longer than 5 seconds. Remove the cooked crepe onto a prepared baking sheet (do not stack the crepes on top of each other). Repeat this process until you have 20 perfect crepes. (You might need to prepare a few practice crepes in the beginning.)
Remove the Pastry Creme Filling from the refrigerator. Whip the 4 cups of heavy cream with the 2 tbsp sugar. Gently fold the whipped cream into the chilled and thickened Pastry Creme Filling.
Using a round cake pan base or a round plate as a guide, trim the crepes with the sharp tip of a paring knife.
Place one trimmed crepe on a serving plate. With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 - 1/2 cup).
Cover with another crepe and repeat covering with the pastry creme until you have reached 20 layers. The 20th crepe will be the last or top layer. (Cake can be coated all over with pastry creme filling, dusted with powdered sugar, garnished with strawberries)
Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered sugar.
When ready to serve, slice into individual servings. Garnish the plate with fresh strawberries or seasonal berries of your choice.