MILLE CRÈPE CAKE

MILLE CRÈPE CAKE

MILLE CRÈPE CAKE

MILLE CRÈPE CAKE

MILLE CRÈPE CAKE

Course cake

Equipment

  • Whisk
  • Mixer
  • Bowl
  • Refrigerator
  • non stick saucepan
  • Ladle
  • Paper towel
  • Large-Dish
  • plastic wrap
  • Offset Spatula

Ingredients
  

  • 136 g Granulated Sugar
  • 7 pcs Egg
  • 8 g Salt
  • 45 g Cold Water
  • 180 g White Chocolate
  • 452 g All Purpose Flour
  • 980 g whole milk
  • 82 g Melted Butter
  • 1 cup Canola Oil
  • 9 g Powdered Gelatin
  • 815 g Heavy Cream
  • 1 pc Vanilla Bean Seeds
  • 1 tsp Confectioner’s Sugar

Instructions
 

MAKING THE CRÈPES

  • Make the crèpe batter:In a large bowl, whisktogether the granulatedsugar, whole eggs, andsalt.
  • Add in the flour andcontinue to whisk until itforms a paste. Add in thewhole milk and meltedbutter and whiskthoroughly. (For bestresults, let the batter restovernight or at least for onehour in the refrigerator.)
  • Cook the crèpes: In a nonstick saucepan overmedium low heat, light ruba paper towel dipped incanola oil.
  • Use a ladle topour a thin layer of thebatter onto the saucepan,turning the pan to cover allthe entire base.
  • As thebase of the crèpe cooks, itwill separately and shouldmove away from the paneasily in about 1 to 2minutes.
  • Taking yourfingers, gently pull up thecrèpe and flip it over. Cookfor an additional minute orso.
  • Place on the side and ina large dish and continue tomake more crèpes with theremaining batter.

MAKING THE WHIPPEDVANILLA GANACHE

  • Dissolve the gelatin:Combine the gelatin and thecold water in a small bowland stir until it hascompletely dissolved.
  • Let itsit for 5 minutes so thegelatin fully absorbs thewater. 4. Make the hotcream mixture: In a potover medium heat, bringthe cream to a bowl.
  • Remove from the heat andwhisk in the gelatin. 5.Make the ganache: Placethe white chocolate in alarge bowl.
  • Slowly pour halfof the hot cream over thechocolate and whisk untilincorporated. Add in thevanilla bean seeds.
  • Let itset: For best results, wrapthe ganache with plasticwrap pressed against thesurface and let it sitovernight in the fridge or aminimum of 6 hours to allowthe gelatin to set and theganache to chill.

ASSEMBLING THECAKE

  • Whip the ganache:Remove the chilledwhipped ganache from therefrigerator and whisk withit with a stand mixer orhand-held mixer until itforms stiff peaks.
  • Stackthe crèpes: Using an offsetspatula, spread on an eventhin layer of the whippedganache on top of a crèpeand top with another crèpe.
  • Continue onwards untilyou’ve used roughly 30 to40 layers of crepe. 9.Sprinkle confectioner’ssugar on top to finish.
Keyword cake recipes, MILLE CREPE CAKE
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