Twenty layer vanilla cake? 🍰 | French Custard Cream Mille Crepe

Описание: Twenty layers of paper-thin French crepes with light vanilla cream fillings? YES, PLEASE!! This cake is so delicious, it literally melts in your mouth. It may take some time to make, but I promise you it’s definitely worth all the effort!

INGREDIENTS

Crepe:
5 tbsp (70g) Unsalted Butter
4 Eggs
1/3 cup (70g) Sugar
1 1/8 cup (150g) Cake Flour
1/4 tsp Salt
2 cups Milk

Vanilla Cream:
1 cup Milk
2 Egg Yolks
1/3 cup (70g) Sugar
1 tbsp (8g) Cornstarch
Pinch of Salt
1/2 tsp Vanilla Extract
1 cup Heavy Cream

1. Prepare the custard by bringing the milk to a boil in a saucepan. Meanwhile, in a mixing bowl, whisk yolks, sugar, cornstarch and salt until combined.
2. Gradually pour the milk into the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook on low heat and keep stirring until the custard thickens.
3. Transfer the custard to a bowl and mix in the vanilla extract. Let it chill in the fridge.
4. To make the crepes, in a saucepan, heat butter on low heat until browned. Take it off the heat and let it cool.
5. In a mixing bowl, whisk the eggs. Add the browned butter and sugar and whisk.
6. Sift in the flour and salt and whisk to combine. Add the milk and mix until smooth.
7. Pass the mixture through a sieve. Cover and let the batter chill in the fridge for 60 mins.
8. Heat a non-stick pan over medium-high heat and grease it with neutral oil.
9. Pour 1/4 cup of batter and swirl to spread the batter evenly. Cook until the edges start to brown. Flip and cook until the second side is lightly browned. Lift and transfer to a cooling rack.
10. To make the custard cream, whip heavy cream to stiff peaks and fold them into the custard.
11. To assemble the cake, alternate between layers of crepe and custard cream. Refrigerate for 1-2 hours before serving.

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Music:
Chillpeach - Slow Walking    • Видео  
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Recipe by: HidaMari Cooking