Creme Bruleé Crepe Cake

• Vegetarian

• Refrigerated

  • 7 Egg

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 Crepe batter
  • 1 9/16 cups Flour
  • 12 tbsp Granulated sugar
  • 1 Pastry creme filling
  • 1 Pinch Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 6 tbsp Butter
  • 2 cups Heavy cream
  • 4 cups Milk

• Liquids

  • 1 tsp Water, HOT

Found on thebakerchick.com

Description

Ingredients

• Crepe Batter (see recipe below)
• Pastry Crème Filling (see recipe below)
• 2 cups heavy cream
• 3 tablespoons granulated sugar
• 6 tablespoons butter, melted
• 3 cups milk
• 6 eggs
• 1½ cups all-purpose flour
• 7 tablespoons granulated sugar
• Pinch salt
• 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

Directions

• 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. (3 hours, or half hour in the freezer and 1½ hours in the fridge.)
• 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.)
• Remove the prepared Crepe Batter from the refrigerator and bring to room temperature:
• Prepare some sheets of parchment paper for cooling the finished crepes. (You dont want to stack them directly on each other, but with a layer of parchment between they will be OK.)
• Use a nonstick pan over medium-low heat. (I didnt have to add oil to mine since its very non-stick- but you may need to.) 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 clean fingers to gently and carefully turn the crepe over and continue cooking for another 15-20 seconds. Remove the cooked crepe and place on parchment to cool.
• Repeat this process until you have 20 perfect crepes. (If their sizes are slightly different that is OK, but you want them to be round without tears.)
• 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.)
• 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 ¼ cup).
• Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers. Save the nicest looking crepe for the 20th (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.