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F ro m S m itte n K itc h e n (h ttp :/ / sm itte n k itc h e n .c o m / 2 0 0 7 / 0 6 / h a v in g‐m y ‐
c a k e / ), w h o c o p ie d th e r e c ip e fro m th e N e w Y o rk T im e s
(h ttp :/ / w w w .n y tim e s.c o m / 2 0 0 5 / 0 5 / 1 5 / m a g a z in e / 1 5 F O O D .h tm l? _r = 2) w h o
a d a p te d th e b a tte r fro m ” Jo y o f C o o k in g ” a n d th e p a stry c re a m fro m
” D e sse rts,” b y P ie rre H e rm e a n d D o rie G re e n s p a n . S e rv e s m o re th a n 1 0 .
Ingredients
Crepe batter
6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
7 tablespoons sugar
Pinch salt
Vanilla pastry cream
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
½ cup sugar
1/3‐cup cornstarch, sifted
3 ½ tablespoons butter
Assembly
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners’ sugar
Directions
The day before, make the crepe batter and the pastry cream:
1. Batter: In a small pan, cook the butter until brown like hazelnuts.
Set aside. In another small pan, heat the milk until steaming; allow to
cool for 10 minutes. In a mixer on medium‐low speed, beat together
the eggs, flour, sugar and salt. Slowly add the hot milk and browned
butter. Pour into a container with a spout, cover and refrigerate
overnight.
2. Pastry cream: Bring the milk with the vanilla bean (and scrapings)
to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl
with ice and set aside a small bowl that can hold the finished pastry
cream and be placed in this ice bath.
3. In a medium heavy‐bottomed pan, whisk together the egg yolks,
sugar and cornstarch. Gradually whisk in the hot milk, then place pan
over high heat and bring to a boil, whisking vigorously for 1 to 2
minutes. Press the pastry cream through a fine‐meshed sieve into the
small bowl. Set the bowl in the ice bath and stir until the temperature
reaches 140 degrees on an instant‐read thermometer. Stir in the
butter. When completely cool, cover and refrigerate.
The next day, assemble the cake:
4. Bring the batter to room temperature. Place a nonstick or seasoned
9‐inch crepe pan over medium heat. Swab the surface with the oil,
then add about 3 tablespoons batter and swirl to cover the surface.
Cook until the bottom just begins to brown, about 1 minute, then
carefully lift an edge and flip the crepe with your fingers. Cook on the
other side for no longer than 5 seconds. Flip the crepe onto a baking
sheet lined with parchment. Repeat until you have 20 perfect crepes.
5. Pass the pastry cream through a sieve once more. Whip the heavy
cream with the tablespoon sugar and the Kirsch. It won’t hold peaks.
Fold it into the pastry cream.
6. Lay 1 crepe on a cake plate. Using an icing spatula, completely
cover with a thin layer of pastry cream (about ¼ cup). Cover with a
crepe and repeat to make a stack of 20, with the best‐looking crepe on
top. Chill for at least 2 hours. Set out for 30 minutes before serving.
If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2
tablespoons sugar and caramelize with the torch; otherwise, dust with
confectioners’ sugar. Slice like a cake.