Hi Everyone,

I came across this recipe for the cake featured on Sugar Rush from Lady M. I thought I'd share. It looks delicious!

Gâteau de Crêpes

For the crepe batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups flour
7 tablespoons sugar
Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For the assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners sugar.

Directions:
1. The day before, make the crepe batter and the pastry cream. 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.

4. Assemble the cake the next day: 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 wont 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 1/4 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 creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners sugar. Slice like a cake.

Thanks Berta, you're always posting great sounding recipes! I'm glad to have this recipe, even though I'll probably never make it. Maybe I'll use the pastry cream part of it at least.

mmm! hubby and I watched them make these and it looked so delicious! THanks!
I do have a question, and I did a search for it and couldn't find it. Even asked once someplace and never heard...what is Kirsch? It's probably something really simple like a flavoring but I don't know what it is. THanks

did you see the show last night where they were with Ben Isreal making the -OMG, my brain just died...what was the flower? It was so pretty!

Kirsch is cherry brandy (distilled from cherry juice & pits) not to be confisued with crème de kirsch, a sweet cherry liqueur.

Hi JSCakes!

Here's a quote I pulled from Cooking.com:

"Kirsch is a dry, clear brandy distilled from black morello cherries and is infused with their unique aroma and taste. Do not confuse kirsch with crème de kirsch, a sweet cherry liqueur.

For other brandies, see apple brandy, apricot brandy, blackberry brandy, calvados, framboise, and marc de Champagne."

http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Kirsch

HTH!

Mirjana

Thank You alimonkey! Mmmm, sounds good!

Thank you so much for this recipe... I tried looking all over for it!! I tired searching for a Milk Crepe as they called it but kept coming up with some sort of Chinese Food.

Thanks.

Thanks mirjana--I didn't think of looking on that web site!
Now I wish there was one of these cakes in my kitchen just waiting to be tasted...LOL!

Hi,

I can't wait to try it either. I don't have kirsch so I need to run and buy some. It did look so delicious! If anyone makes it please post pics and results!!

Berta