Day 13: Orange Crepe Cakes
Just before I start the recipe, I wanted to thank everyone that's subscribed to this blog since the article was published about The Bored Baker.
This recipe includes all three of my favorite things
Yup, this recipe is just perfect! But don't be intimidated by the long list of steps, it's really quite easy!
I used a blender to make the batter.
I made 13 crepes with this recipe.
This is the "custard" before it's mixed with the egg yolk mixture.
Strain all the lumps.
Make the whipped cream.
Layer by layer stack the custard and crepe. Repeat until you finish.
The final result!
(Recipe from bonappetit.com) INGREDIENTS:
2 large eggs, room temperature
2 cups whole milk
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
11/6 cups all-purpose flour
1/4 teaspoon kosher salt, plus more
2 tablespoons unsalted butter, melted, divided
3/4 cups heavy whipping cream
1 1/2 tablespoons powdered sugar
1/3 cup sugar
1 1/2 tablespoons cornstarch
zest of an orange
1/2 cup orange juice
2 tablespoon butter cut into cubes
1/2 cups heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla paste
Orange Whipped Cream:
1/2 cup heavy cream
3/4 teaspoons orange juice
1/6 cup confectioners sugar
Blend eggs, milk, granulated sugar, and vanilla in a blender until smooth and frothy. Add flour and salt to the blend and combine. Transfer to a bowl, cover, and chill at least 1 hour.
Heat a large nonstick skillet over medium, then brush lightly with some butter. Whisk the batter again and scoop 1/4-cupful onto the skillet. Quickly, swirl pan to evenly coat and cook the crepe. Cook until light golden, about 2 minutes. Slide a spatula underneath to loosen and carefully flip. Cook on other side until a few brown spots appear, 15–30 seconds; transfer to a flat plate. Repeat with remaining butter and batter, stacking crepes on plate as you go (you should have 13 total). Let crepes cool in the refrigerator.
To make the custard: Combine cream, butter, orange zest, cardamom, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until butter is melted and mixture is warm.
Meanwhile, whisk egg yolks and granulated sugar in a medium bowl until light and very pale, about a minute. Add the cornstarch and whisk. Whisking constantly, gradually add warm milk mixture. Pour mixture back into saucepan and cook over medium-high heat, whisking constantly, until the custard is thick and pudding-like in consistency, 5–7 minutes.
Strain custard through a fine-mesh sieve into a clean medium bowl. Cover with plastic wrap, pressing directly onto surface, and chill until cold, at least 2 hours.
For the whipped cream: Combine heavy milk, confectioners sugar and orange juice and mix on high speed until stiff peaks form. Cool for 10 minutes.
To assemble: Layer the custard and then a cream. Repeat until finished. Lather on whipped cream and serve.
- The Bored Baker