Mille Crepe Cake
I always make custard when I have leftover egg yolks from making a meringue-based dessert. Custards are so versatile and easy to make! You can make pastry cream, ice cream, or even use it as a bun filling! This time, I have decided to make a mille crepe cake.
This is a 15-layer mille crepe cake. I used pastry cream, which is simply a mix of whipped cream and custard, to layer each piece of crepe. The result? A light but creamy cake that looks absolutely elegant.
Not gonna lie, making crepe is a test of my patience! It definitely takes practice to make sure that the thin crepe doesn't break when you flip it. However, even if you broke the crepe, just stack it in the middle and no one will notice ;)
Mille Crepe Cake
- 5 Egg yolks
- 75g Granulated sugar
- 12g Cake flour
- 12g Corn starch
- 375mL Milk
- 1.5 tsp Vanilla extract
- 250mL Whipped cream
- 150g Cake flour
- 80g Sugar
- 2g Kosher salt
- 4 Eggs
- 500g Milk
- 40g Unsalted butter, melted
- In a mixing bowl, whisk together the egg yolks, vanilla extract and sugar. Sift in cake flour and corn starch and whisk until combined.
- Heat the milk in a saucepan over medium heat. When the milk starts to smoke, take it off heat. Then, slowly pour the milk into the egg yolk mixture while whisking continuously
- Pour the egg yolk-milk mixture back into the saucepan and continue whisking over medium heat. Once the mixture starts to thicken, reduce heat to low and continue whisking for another minute
- Pour the mixture into a bowl for cooling. Place a piece of cling wrap directly on top of the custard, making sure that there are no large air bubbles between the cling wrap and the custard. Place it in the refrigerator to cool completely (it takes about 2 hours to cool completely).
- Once the custard is fully cooled, put it in a big mixing bowl and fold in the whipped cream until evenly incorporated. Store the pastry cream in the refrigerator until it is ready to use.
- In a mixing bowl, whisk together cake flour, sugar, salt and eggs until combined. Add milk, 250g at a time, into the egg-flour mixture and whisk. Finally, mix in the melted butter.
- To make sure that there is no lump in the batter, pass the batter through a sieve. Refrigerate the batter for 1 hour.
- To cook the crepe, lightly oil a 9-10" non-stick frying pan. You want to use a shallow pan to facilitate the flipping of the crepe. For each crepe, pour about 3-4 tbsp of batter in the centre of the skillet, or until the batter is just enough to coat the bottom of the pan evenly. When the edge of the crepe begins to solidify and you can peel it off, flip the crepe with a spatula. Continue cooking the crepe for 10 seconds, and remove from the pan. Let the crepe cool on a wired rack. Repeat the process until all crepe batter is used up.
- When all the crepes are completely cooled, you may start the assembly process.
- Layer a piece of crepe down on a serving plate. Place about 3 tablespoon of pastry cream and spread it evenly using an offset spatula, or the back of a spoon. Repeat the process until all crepes are used up.
- Refrigerate the cake for about 3 hours to firm up, so that it can be sliced into easily.