Mille Crêpe Cake

Name: Mille Crêpe Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: French
Ingredients: 6 large eggs; 1 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 2 cups whole milk; 1/2 cup water; 4 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Extra butter or oil for cooking the crêpes; 2 cups whole milk; 1/2 cup granulated sugar; 4 large egg yolks; 1/4 cup cornstarch; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup heavy cream, whipped

Isabella

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If you’re looking for a dessert that dazzles the eye and delights the palate, look no further than the exquisite Mille Crêpe Cake. This French-inspired dessert features delicate layers of thin crêpes stacked high with a luscious pastry cream filling, resulting in a tender and rich cake that will impress any guest. With its elegant presentation and a heavenly taste, this cake is perfect for special occasions or simply to satisfy your sweet cravings.

Ingredients:

For the Crêpes:

6 large eggs

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

2 cups whole milk

1/2 cup water

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Extra butter or oil for cooking the crêpes

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

4 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 cup heavy cream, whipped

Directions:

Make the Crêpes:

In a blender, combine the eggs, flour, sugar, salt, milk, water, melted butter, and vanilla extract. Blend until smooth.

Refrigerate the batter for at least 1 hour, or up to overnight.

Heat a lightly greased nonstick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to cover the bottom evenly.

Cook for 1-2 minutes until the edges begin to brown, then flip and cook the other side for another minute. Remove and repeat until all the crêpes are made. Let them cool completely.

Make the Pastry Cream:

In a saucepan, heat the milk over medium heat until it starts to simmer.

Meanwhile, in a bowl, whisk together the sugar, egg yolks, and cornstarch.

Slowly pour half of the hot milk into the egg mixture while whisking continuously to temper the eggs.

Pour the tempered mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened, about 2-3 minutes.

Remove from heat and stir in the butter and vanilla extract. Let the pastry cream cool, then fold in the whipped cream to lighten it.

Assemble the Cake:

Place one crêpe on a serving plate and spread a thin layer of pastry cream over it.

Top with another crêpe and repeat the process until all the crêpes and pastry cream are used.

Chill the assembled cake for at least 2 hours to set before serving.

Serving Tips:

Presentation: Before serving, consider dusting the top of the Mille Crêpe Cake with powdered sugar or cocoa powder for an elegant touch. You can also add fresh berries or edible flowers for a pop of color.

Slice Carefully: Use a sharp, non-serrated knife to cut clean slices. You can dip the knife in warm water and wipe it dry between cuts to ensure neat edges.

Pairing Options: Serve with a side of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate or caramel sauce to enhance the flavor and add an extra layer of indulgence.

Serving Temperature: The cake can be served chilled or at room temperature. If it has been in the refrigerator, allow it to sit for about 15-20 minutes before serving for the best texture.

Storage Tips:

Refrigeration: Store any leftover Mille Crêpe Cake in the refrigerator. Cover it loosely with plastic wrap or aluminum foil to prevent it from drying out and absorbing other odors.

Duration: The cake can be stored in the refrigerator for up to 3-5 days. While it’s best enjoyed fresh, the flavors will continue to meld, enhancing its taste over time.

Freezing: If you want to store the cake for a longer period, you can freeze it. Wrap individual slices or the whole cake tightly in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months.

Thawing: To thaw frozen Mille Crêpe Cake, transfer it to the refrigerator and allow it to thaw overnight. For quicker thawing, you can leave it at room temperature for a few hours.

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FAQs:

Can I make the crêpes in advance?

Yes! You can make the crêpes a day or two in advance. Simply stack them between sheets of parchment paper to prevent sticking, wrap them in plastic wrap, and store them in the refrigerator. This will save you time when assembling the cake.

What can I substitute for the whipped cream in the pastry cream?

If you prefer a lighter option, you can use Cool Whip or a non-dairy whipped topping. Alternatively, you can make a lighter pastry cream by using half-and-half instead of heavy cream, though this will change the texture slightly.

How can I customize the flavor of the Mille Crêpe Cake?

You can infuse the crêpes and pastry cream with different flavors. For the crêpes, try adding a tablespoon of cocoa powder for chocolate crêpes or citrus zest for a lemony twist. You can also flavor the pastry cream with extracts like almond or coffee to create unique variations.

Can I freeze Mille Crêpe Cake?

Yes, Mille Crêpe Cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and place it in an airtight container. When you’re ready to enjoy it, thaw it in the refrigerator overnight for the best texture.

Conclusion:

Elevate your baking skills and impress your guests with this stunning Mille Crêpe Cake. With its layers of flavor and delicate texture, it’s sure to become a favorite in your dessert repertoire!