CLASSIC MILLE CREPE CAKE + VARIATIONS!

This elegant French no-bake cake, with its layers of light filling and delicious crepes, will surely impress your friends and family! Last week’s post was about Pastry Cream, and this Mille Crepe Cake is one of the many treats you can make use of it.

‘Mille’ means ‘a thousand’ in French. This Mille Crepe Cake is made of layers of crepes stacked together, with a thin layer of lightened pastry cream in between.

Are you unfamiliar with making crepes? It is actually easy once you learn the proper techniques. This tutorial (with step-by-step photos) is a good place to start.

INGREDIENTS

• 14 pieces Crepe (see Note 1 for recipe source)

LIGHTENED PASTRY CREAM

• 600 grams (2 cups) Pastry Cream (see Note 2 for recipe source)
• 400 milliliters Heavy/ Whipping Cream
• 37 grams (3 tablespoons) white granulated sugar
• 6 grams (2 teaspoons) gelatine powder
• 2 tablespoons cold water

INSTRUCTIONS
PREPARATION.

• The crepes should not be hot - cold or at room temperature is okay. The pastry cream should be at room temperature. If you have made the pastry cream ahead, take it out from the fridge about 30 minutes before and whip it up to get rid of lumps.

MAKE THE LIGHTENED PASTRY CREAM.

1. Put two tablespoons of water in a microwave-safe bowl and sprinkle the gelatine over it. Set aside.
2. In a large mixing bowl, add the sugar to the heavy cream and whip until stiff peaks. Dissolve the gelatine in the microwave for about 30 seconds. Stir until the gelatine has completely dissolved.
3. Mix the gelatine and a little pastry cream in a bowl. Add the remaining pastry and mix well. Fold in the heavy cream to the pastry cream in three steps.

For full intruction please click the link : www.spoonfulofbutter.com

Share this post