Best Mille Crepe Cake With Grapefruit Cream And Candied Oranges Recipes

FRENCH MILLE CREPE CAKE

Steps:

• In a saucepan, heat the Milk (3 cup) until shimmering and remove from heat and set aside. Melt the Butter (6 tablespoon) in another pot until it turns to a light brown color. Remove from heat and set aside to cool slightly.
• Mix the Egg (6), All-Purpose Flour (1 1/2 cup), Granulated Sugar (6 tablespoon), and Salt (1 pinch) at a low speed in a stand mixer.
• Slowly add in the melted butter and milk and mix until all are combined. Put the batter in an airtight container and refrigerate overnight.
• Cut the the Vanilla Bean Pod (1) in half and scrape the vanilla seeds out. Place them into the Milk (1 cup). Heat the milk until shimmering and remove from the heat. Cover and let sit for 10 minutes to infuse with vanilla flavor.
• Sift the Corn Starch (1 1/2 tablespoon) and mix with the Granulated Sugar (4 tablespoon). Mix with the yolks of the Egg (3) and whisk lightly until all the sugar and cornstarch have been dissolved and combined with the yolks.
• Slowly pour the milk into eggs yolk mixture and keep stirring. Filter and pour the mixture back into the pot and place over medium heat.
• Keep stirring until the mixture thickens. Transfer the pastry crème into a bowl and quickly mix with the Butter (2 tablespoon) until all combined. Refrigerate the pastry cream overnight.
• Whip the Heavy Cream (2 cup) with Powdered Confectioners Sugar (2 tablespoon) until it has firm peaks and holds firmly to the whisk.
• Fold in a 1/3 of the whipped cream into the pastry cream and continue adding a 1/3 at a time until all the whipped cream has been folded in.
• Use a flat pan and place over medium heat. Add Canola Oil (as needed) and use a brush to evenly spread around the pan. Use a big spoon and add some crepe batter to the pan. Quickly turn the pan clockwise until the batter spreads out evenly.
• Cook about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and continue to cook for another 30 seconds.
• Prepared 2 plates. One plate is for the crepes to cool down, and the other is to stack up the cooled crepes. Cover the cooled crepes with parchment paper to avoid drying out. Continue until all the crepe batter is finished.
• First choose the most perfect crepe and set aside to top the cake. Place 1 crepe on the plate, spoon approximately 2 tablespoon of pastry cream filling in the middle and spread evenly over the crepe.
• Repeat the previous step until you reach the last crepe. Refrigerate for 2 hours to allow the pastry cream to become firm.

FRUIT MILLE CREPE RECIPE BY TASTY

Steps:

• Whisk together eggs, sugar and salt.
• Sift in flour and mix. Add melted butter and mix.
• Then gradually add the milk until no clumps remain.
• In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
• Repeat until all of the crepe batter is used. Cool crepes.
• Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
• Add whipped cream and mix well.
• Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
• Wrap cake in plastic. Refrigerate for 4 hours.
• Top with sifted powdered sugar (optional).
• Enjoy!

MILLE CREPE CAKE WITH GRAPEFRUIT CREAM AND CANDIED ORANGES

Steps:

• For the crepes: In a large bowl, whisk together the flour, sugar, baking powder and salt. In a separate medium bowl, whisk together the eggs, milk and vanilla. Whisk the wet ingredients into the dry ingredients until fully incorporated.
• Using an immersion blender, mix the batter until silky smooth and very thin, 2 to 3 minutes, to break up all egg proteins and fully blend the flour. (You may also use a regular blender.) Refrigerate the batter for at least 1 hour before use.
• Heat a nonstick crepe pan over medium heat. Add a small bit of butter to grease the pan. Pour 1/4 cup of the batter into the center of the pan. Use a ladle or the back of a large spoon to spread the batter out as thinly as possible, using a circular motion.
• Cook the crepe until air bubbles on the top are formed and starting to pop, and the bottom is light brown, about 1 minute. Flip the crepe with an offset spatula or pancake turner and allow to cook on second side until golden brown, 1 minute. Transfer the crepe to a plate or baking sheet to cool.
• Continue this process with the rest of the batter. It may not be necessary to butter the pan every time, as long as the crepes continue to freely release. You should have about 18 crepes.
• Allow the crepes to completely cool to room temperature.
• For the filling: Bring the grapefruit and lemon juice to a simmer in a medium saucepan. Whisk the eggs, egg yolk and sugar together in a medium bowl. When the grapefruit juice begins to simmer, temper the egg mixture by adding a small amount of hot liquid to the eggs while constantly whisking. Add the warmed egg mixture back to the pot and continue to cook over medium heat, continuously whisking. When the mixture is thick enough to coat the back of a spoon, transfer to a medium bowl (strain through a fine-mesh strainer if necessary). Finish by whisking in the butter. Cool completely in the refrigerator.
• Add the heavy cream and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment and beat until soft peaks form.
• Once the curd has completely cooled, fold about 1/4 of the whipped cream into it, then add all of the curd mixture to the bowl of remaining whipped cream and gently fold it in, taking care not to deflate the whipped cream. This will be your filling for the crepe cake.
• One layer at a time, add a heaping scoop of grapefruit cream and spread out to the edges of the crepe. Top with another crepe and repeat process until the last layer of crepe is placed on top. Spread the remaining grapefruit cream on top and decorate with candied oranges.
• Preheat the oven to 200 degrees F and line a baking sheet with a silicone mat. Slice the orange crosswise into very thin slices, about 1/8 inch thick. Bring the sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Add the orange slices, lower the heat to medium low and simmer for 15 minutes. Drain the orange slices and spread them out on the prepared baking sheet. Bake for 1 hour. Remove the orange slices from the pan and allow to cool and harden on a wire rack.
• To create an ombre pattern of citrus slices, candy 2 slices from each type of citrus:
• Meyer lemon, navel orange, tangerine, Cara Cara orange, ruby grapefruit and blood orange.