Crepe Gateaux

Crepe Gateaux


Crepe batter

1 1/2 cups plus 2 tablespoons flour

1 tsp salt

6 eggs

2 egg yolks

1 1/2 cups milk

2/3 cup water

2 tablespoons melted butter

Place all ingredients in a blender and blend until smooth. Place in the refrigerator for at least 30 minutes.

Cook crepes and set aside.

Pastry Cream

2 1/4 cups milk

1 vanilla bean split

5 egg yolks

6 tablespoons superfine sugar

1/4 cup flour

1/8 cup cornstarch

1 cup heavy cream

2 tablespoons powdered sugar

In a small saucepan place milk and split vanilla bean. Place over medium low heat and heat until it just comes to boil. Remove from heat and allow to cool slightly and remove vanilla bean. In a bowl combine egg yolks and sugar and whisk until pale and thick. Stir int the cornstarch and the flour.

Whisk the egg mixture into the milk mixture until combined well. Place on medium low heat and cook until it begins to boil and cook one more minute. Remove from heat and place in a shallow container. Cover with plastic wrap and store in refrigerator.

Whip the heavy cream and powdered sugar until stiff fold into the cooled pastry cream. Set aside.

To assemble the crepe gateaux layer the crepes with a small amount of filling and continue until all crepes are used. Place in refrigerator until ready to serve. Prior to serving sprinkle the top of the cake with sugar and caramelize the sugar with a torch.