Simply Seductive: 20 Layer Crepe Cake Kissed with Grand Marnier Pastry Cream!

Wow! looks like 2014 zipped past in a blink. Since I am heading home (India) for a much needed vacation to nourish my soul and heart. My very last publication of 2014 is this luscious show-stopper Crepe Cake recipe that I am sharing again due to popular demand.

This is a quicker version of the original Crepe Cake with Tiramisu Cream I made a while ago. Everyone who has tasted this delectable slice of heaven, is always begging me for more. Since the Tiramisu masterpiece requires not only skill but plenty of time in hand, I decided to create the classic/quick version as described by Ellen Easton (with few modifications of my own). and the results:

Twenty layers of lacy, whisper-thin handmade Crêpes enveloped in a classic French Pastry Cream kissed with vanilla sweetness and Grand Marnier Liqueur, crowned with fresh Raspberries and Confectioners Sugar. Yes, it is a slice of heaven in each bite. So for you brave souls out there, get your strong-arm ready, this one is a ‘Keeper’.

Mille Grazie (thousand thanks) to the brilliant Bokeh Studio for these drool-inducing photographs!!

My favorite part aside from devouring, there is NO baking involved and the simple ingredients are readily available in your pantry. It never ceases to amaze me as to how can such humble ingredients produce such a delightful dessert?

20 Layered Crepe Cake with Grand Marnier Pastry Cream

20 Layers Crepe Cake

Few riffs for this version: I used a 10″ skillet hence 20 layers. The batter recipe will yield 30 layers if you use a 8″. You can flavor the pastry cream to your taste – few options being Grand Mariner, orange, extract, rose extract, green cardamom powder, or saffron. Since their are such few ingredients in this sublime cake, I would highly recommend using only the finest flavors.

For the Crêpes Batter:

  • 6 tablespoons butter
  • 3 cups milk
  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 7 tbsp. sugar
  • 1 tsp vanilla extract
  • 1  tsp almond extract
  • Pinch salt
  • vegetable oil

Crepes:

  1. Melt the butter in a small pan until golden brown.
  2. Heat the milk until steaming over medium heat and allow to cool for 10 minutes.
  3. In a big bowl whisk the eggs, flour, sugar and salt. Slowly add the hot milk, browned butter, and extracts. Cover and refrigerate overnight.
  4. To make the crepes, bring the batter to room temperature. Place a nonstick  9-inch skillet over medium heat. Melt 2 tbs of butter in the pan.
  5. Pour 1/3 cup of batter in the pan, swirl to cover the entire surface of the pan. Cook until the top of the sides start turning brown, about 1 minute, carefully lift an edge and flip the crêpe with your fingers. Cook for another 10-15 seconds and remove it on a parchment lined plate.
  6. Repeat until the batter finishes.

20 Layer Crepe Cake

Pastry Cream Filling

  • 1 egg
  • 1 tablespoon all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon hot water
  • 2 cups heavy cream
  • 1 tbs sugar
  • 1/4 cup Grand Marnier

Directions:

  1. In a bowl, whisk egg, flour, cornstarch, and sugar until smooth. (flour thickens the cream and cornstarch adds lightness of body).
  2. In a medium pan, bring milk to simmering boil over medium heat. Remove from heat. Temper 2 tablespoons of the warm milk into the egg mixture stirring constantly until smooth. Add rest of the milk into the egg mixture in two more additions, stirring constantly.
  3. Return the entire mixture to heat while constantly stirring until thickened over medium low heat.
  4. Remove from heat and stir in the vanilla extract and hot water. Refrigerate for at least one hour.
  5. Whisk heavy cream and sugar on high speed (hand held mixer will suffice) until soft peaks form. Add Grand Marnier and whisk until stiff peaks form.
  6. Gently fold the cooled pastry cream into the whipped cream. Refrigerate overnight before assembling the crepe cake.

Assembly:

  1. Lay 1 crêpe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Top it with another crêpe and repeat till crepes finish, with the best-looking crêpe on top.
  2. Chill for at least 4 hours. Set out for 30 minutes before serving.
  3. Generously sprinkle confectioners sugar on top. Slice lightly with a serrated knife and serve with fresh raspberries or raspberry and basil coulis.

Crepe Cake

This Crepe Cake truly is a show stopper – make it for your holiday party and enjoy your guests swoon with delight!!

20 Layer Crepe Cake

Have you tasted anything which won you over in one bite? I would love to hear from you…until next time, have a delicious day and see you in 2015!!

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