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Friday, February 08, 2013

VANILLA CUSTARD MILLE CREPE CAKE

  

Mille Crepe Cake is a French dessert with "mille" meaning "a thousand"...in other words it is a creation of 20--25 layers of crepes with delightful combination of Fresh Cream and Vanilla Custard in between each layer.

You can prepare the crepes batter a head of time and store in the fridge and assemble the cake the next. Once completed the cake is best chill overnight

So here's the recipe - Heavily adapted from Chef Zubaidah Che Pa
Ingredients A
30 g Hong kong Flour / 30 g tepung Hong Kong
50 g corn flour / 50 g tepung jagung
25 g potato starch / 25 g tepung kentang
25 g tapioca flour / 25 g tepung ubi kayu
15 g custard flour / 15 g tepung kastad
40 g icing sugar / 40 g gula ising
1/4 tsp salts / 1/4 sdt garam

Ingredients B
30 g melted butter / 30 g mentega cair
500 g water / 500 g air
2 tsp vanilla  /2 sdt esen vanilla
12 eggs / 12 biji telur


Lightly beat the eggs, add in water combine well, add in flour. Mix well/Pukul telur dengan perlahan, masukkan air dan tepung..Kacau sehingga sebati.
Strain and add in melted butter. / Tapis dan masukkan mentega
Place a non-stick pan on low heat / Panaskan kuali tidak melekat atas api kecil
Add a ladle of batter and quickly tilt the pan to coat the entire surface evenly in a thin layer and pour out the excess of batter / Sendukkan 1 senduk adunan dan loyangkan sehingga menutupi kuali..buat macam membuat kuih dadar
Cook one side only until cooked or golden brown. Remove / masak sebelah bahagian sahaja sehingga masak dan angkat
Continue until complete all / Ulangi process sehingga habis

Filling
Ingredient A
50 gm instant custard / 50 g instant kastad
150 g fresh milk / 150 g susu segar
1 tsp vanilla / 1 sdt vanilla

Ingredients B
150 g white chocolate/ 150 g chocolate masakan putih

Ingredients C
300 g whipping cream / 300 g krim putar

Ingredient D
Grated Chocolate / Chocolate parut untuk taburan lapisan dan hiasan

Whisk ingredient A till well incorporated. Add the melted white chocolate and mix well.  / kacau semua bahan A sehingga sebati dan lincin. Masukkan bahan B yang telah dicairkan gaul rata.
Whisk Ingredients C till soft peak / Pukul krim putar sehingga bertanduk
Add Ingredients C to the Mixed Ingredients A and B/ Masukkan bahan C kedalam bahan A yang telah diaduk dengan bahan C. Kaup biar sebati.

  
ASSEMBLED THE 20 LAYERS CREPES

Place one (1) prepared crepe on a large cake plate.
 
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup) Sprinkle some grated chocolate
  
Cover with another dry crepe and repeat covering with the Pastry Crème until you have reached 20 layers.
  
The 20th crepe will be the last or top layer. Frost the cake with remaining whipped cream sprinkle with grated chocolate or cocoa dust. /Letakan satu lapisan crepes dan sapukan dengan krim putar tadi...tabur chocolate parut dan lapiskan semula..ulangi proses sehingga pada lapisan ke 20 atau lapisan ke 25.   Hias kek dengan baki krim putar dan taburkan chocolate parut atau..taburan serbuk koko,
  
Refrigerate the prepared cake for a minimum of 2 hours. Allow to stand at room temperature for 15 to 30 minutes before serving. Dust with powdered (confectioners' sugar).
When ready to serve, slice into individual servings. Garnish the plate with fresh berries.
Makes one (1) 20-Layer Cake / Sejukkan kek selama 2 jam, Keluarkan dan biarkan pada suhu bilik selama 15-20 sebelum dihidang. Saji bersama buah-buahan segar seperti berries
  
Sekali lihat rasanya rumit membuatnya....seakan membuat kek lapis betawi tetapi sebenarnya membuatnya mudah cuma agak renyah sedikit. Mille Crepes Cake ini adalah dessert masyarakat Perancis...Mille..bermaksud ribuan...ini dikaitkan dengan banyaknya lapisan crepes yang digunakan untuk dijadikan satu kek. Kebiasaanya antara 20-25 keping crepes dilapiskan dengan lapisan krimputar dan kastad.  Untuk mendapatkan kenikmatan maksima seeloknya kek ini disimpan dalam fridge seelok-eloknya semalaman. Sesuai disaji bersama buah-buah segar seperti berries. Dengan kreativiti anda boleh mempelbagaikan creams ini.

Next Post - Talam Keladi Mini

1 comment:

Suzana Ibrahim said...

rajinnya kak Paty,tentu lama nak siap tu.tapi rasanya puas hati kan!

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