Mille Crepe Cake – an elegant, classic French cake consisting of layers of paper thin crepes separated with pastry cream, plus variations on how you can serve it in different ways just by adding one or two 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
- 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. Put two tablespoons of water in a microwave-safe bowl and sprinkle the gelatine over it. Set aside.
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.
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.
- ASSEMBLE THE MILLE CREPE CAKE. Place the first crepe on the center of a flat plate. Top with a thin layer of filling and cover with the next crepe. Press slightly with another plate to flatten the cake evenly. Repeat the steps with the remaining crepes until you have 14 layers. Refrigerate overnight or at least three hours if you are really pressed for time.
- SERVING. Powder with icing sugar and serve. You can also drizzle with salted caramel or dark chocolate sauce, and sprinkle with sliced almonds.