CREPE CAKE WITH VANILLA PASTRY CREAM

Despite Valentine’s Day I shall not write about it nor shall I congratulate on it. We have a working day in our cafe and for the whole week my granny and I were making garlands and all that stuff, so I’m really fed up with hthis holiday.

I’ll better move on straight to a new recipe that I’d like to share and that is timely before the crepe week — Maslenitsa. This week before the Lent means that you can eat crepes and pancakes every day and even a couple of times a day if your metabolism allows you so:) And believe me that you cannot resist an extra piece of this cake. Just you think of it: tender crepes covered with vanilla pastry cream, topped with candied oranges and drizzled with orange butter sauce. I crave for one more piece of it as I’m writing…

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Crepe Cake with Vanilla Pastry Cream,

Candied Oranges & Orange Buttersauce

 Ingredients:

For the crepes:

  • 2 cups flour
  • 1 tsp baking powder
  • 2 cups milk
  • 100 ml water
  • 2  tbsp sugar
  • 4 eggs
  • 30 ml oil

For the pastry cream:

  • 800 ml milk
  • 200 ml cream
  • 10 egg yolks
  • 250 gr sugar
  • 1 vanilla bean
  • 70 gr cornstarch

For the candied oranges:

  • 1  big orange
  • 1 cup water
  • 1/2 cup sugar + extra for dusting

For the orange butter sauce:

  • 50 g butter
  • 1/2 cup orange juice
  • 100 g sugar
  • 2 tbsp Jagermeister (or dark rum or cognac)

Method:

Crepes: Combine all the ingredients in blender and blend till smooth. let the batter sit for half an hour. Fry crepes on a heated pan. Use more oil if needed.

Pastry cream: Cut the vanilla bean lengthwise and scrape out the beans. Combine them with sugar. Pour milk and cream into a pan, add the cut vanilla bean  and heat till simmer.

Meanwhile mix egg yolks with cornstarch and vanilla sugar and combine well. As soon as the milk starts to simmer, take out the bean and discard it. Then pour in the egg mixture. Stir for a minute till thickens and take off the heat. Firmly press the plastic wrap on the surface of the cream till usage.

Candied orange: Combine water and sugar in a pan and bring to boil. Add sliced orange and cook for about 20 minutes. Take the slices out and spread them on a wire rack or a parchment paper to col. Sprinkle with granulated sugar on top.

You can make these ahead and keep for a week in an airtight container in a refrigerator.

Orange butter sauce: Combine butter, orange juice, sugar and rum in a saucepan and heat on low heat. Cook for about 10 minutes.

Assembling: Take a crepe, cover it with a pastry cream, cover with another one and continue till the last one. Top with candied oranges. Serve with warm sauce.

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