Best Mille Crepe Cake With Grapefruit Cream And Candied Oranges Recipes

HOW TO MAKE VANILLA DREAM MILLE CRêPE CAKE

Steps:

• To Prepare the Crêpes:.
• In a blender, add milk, water, flour, melted butter, 6 tablespoons of sugar, 2 teaspoons vanilla extract, lemon zest, and orange liqueur, then blend for 10 seconds. Then, pour the batter into a large bowl and place in the refrigerator to let it rest for 1 hour. This allows the bubbles to subside so the crêpes will be less likely to tear during cooking.
• Heat a 10-inch crêpe pan, or a non-stick pan on medium low heat. Add butter to coat and wipe off excess with paper towel. Pour 1/4 cup of batter into the center of the pan. Lift the pan and swirl to spread batter evenly. Or, use a crepe spreader, I personally love this tool. Cook for 2 minutes and flip the crêpe once. Cook the other side for another 1 minute. Remove from heat to a serving plate to cool. Cook the remaining batter until all done, about 24 crepes.
• To Prepare the Vanilla Mascarpone Cream Fillings:.
• In the bowl of the stand mixer fitted with the whisk attachment (or with the electric hand-held mixer), beat the cream and powdered sugar until frothy. Then, add the mascarpone cheese and vanilla bean paste until stiff peak forms.
• To Assemble the Cake:.
• Place 1 crepe in the center of a 10-inch cake board. With an offset spatula, evenly spread 1/4 cup of vanilla cream filling on the crepe, almost to the edges. Top with another piece of crepe. Continue to build the crepe cake until you use up all the crêpes. There should be 1/2 cup of vanilla cream filling left. Transfer to a pastry bag fitted with a closed star tip. Gently and loosely wrap the cake with plastic wrap and refrigerate for at least 2 hours before serving.
• To Prepare the Raspberry Sauce:.
• In a small sauce pan, heat all the ingredient over high heat until the mixture comes to a boil. Lower the heat to medium low heat, stir occasionally, and simmer the mixture for 5 minutes. Remove from heat and let cool slightly. Pass the raspberry sauce through a strainer to remove the seeds. Store in the refrigerator until ready to use.
• To Garnish the Cake:.
• Pipe the remaining vanilla cream on top. Add fresh raspberries, a few springs of mints, and edible flowers (optional). Serve plain or drizzle with raspberry sauce. Enjoy!

MILLE CREPE CAKE RECIPE BY TASTY

Steps:

• Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
• In the same pot, warm the milk. Remove from heat.
• In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
• Gradually mix in butter and warm milk. Chill.
• On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
• Cool crepe. Repeat until all of the crepe batter is used.
• Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
• For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
• Spread over the crepe cake.
• 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.