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Crepe Cake

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Crepe Cake

Ingredients

  • orange diplomat cream
  • 13 crêpes
  • 1/4 cup + 2 1/2 teaspoons (60 grams) granulated sugar
  • orange diplomat cream
  • 1 and 1/8 sheets (2.7 grams) silver leaf gelatin
  • 1 cup + 2 tablespoons (267 grams) heavy cream, whipped to medium peaks
  • zest of 2 medium oranges
  • pastry cream (ingredients follow)
  • 1/2 cup + 2 1/2 tablespoons (160 grams) egg yolks
  • 1 vanilla bean, split lengthwise
  • 1/2 cup + 2 1/2 tablespoons (133 grams) granulated sugar
  • 1/2 cup + 3 1/2 tablespoons (100 grams) custard powder or all-purpose flour
  • 2 1/2 cups + 2 1/2 tablespoons (666 grams) whole milk
  • 1.2 ounces (33 grams) unsalted butter, cut into 1/4-inch pieces, at room temperature
  • crêpes
  • 2 cups (500 grams) whole milk
  • 3/4 cup + 1/2 tablespoon (200 grams) eggs
  • 1 1/4 cups + 3 tablespoons (200 grams) all-purpose flour
  • 1 tablespoon + 2 teaspoons (20 grams) granulated sugar
  • 1 1/2 teaspoons (5 grams) kosher salt
  • 1 vanilla bean, split lengthwise
  • 0.7 ounces (20 grams) unsalted butter, melted and cooled
  • canola oil, for cooking
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Published 2014-09-09 14:37:09 (2 years ago).

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