MILLE CRÊPE
Steps:
- Day before: Make the crêpe batter and pastry cream. Batter: In a small pan, brown butter and set aside. In another small pan, heat milk until steaming and cool for 10 min. In a mixer on medium-low speed, beat together eggs, flour, sugar and salt. Slowly add milk and browned butter. Pour into a container, cover and refrigerate overnight. Pastry cream: Bring milk, vanilla bean and scrapings to a boil, then set aside for 10 min. Remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in the ice bath. In a medium heavy-bottomed pan, whisk together egg yolks, sugar and cornstarch. Gradually whisk in milk, then place over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press through a fine meshed sieve into the small bowl. Set the bowl in the ice bath and stir until it reaches 140° F on a thermometer then stir in the butter, cool, cover and refrigerate. The next day: Bring the batter to room temperature. Place a seasoned 9-inch crêpe pan over medium heat. Swab the pan with oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until bottom just begins to brown (1 minute) then carefully lift an edge and flip the crêpe with your fingers and cook for 5 more seconds. Flip crêpe onto a parchment lined baking sheet. Repeat with remaining batter. Pass the pastry cream through a sieve once more. (see intro) Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream. Lay 1 crêpe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about ¼ cup). Cover with a crêpe and repeat to make a stack of 20. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have creme brulee torch, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar.
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