Mille Crepes Cake Chocolate Show

PhotoRecipe: Mille Crepes Cake

Dear Friends and Followers,

here are the recipes from the demo. Please note that during yesterday’s demo I have shown you how to prepare a white chocolate and dark chocolate ganache. The original recipe I devised for the demo included the Gran Marnier Zabaione, but then I changed my mind and made 2 different kinds of ganache creams, as indicated in this blog post, http://wp.me/ppdNj-9b

Enjoy! (picture courtesy of my new friend Won @ftrain1)

 

For the Crepes:

  • 2 large eggs
  • ¾ cup of whole milk
  • ½ cup of water
  • 4 ½ oz all purpose flour
  • 1 ½ oz unsalted butter, melted, cooled
  • 1 oz sugar
  • 1 tsp vanilla extract

For the Whipped Ganache cream:

  • 16 oz semi sweet chocolate (chopped)
  • 2 cups of heavy cream
  • ½ cup of gran marnier

For the Zabaione cream

  • 3 large egg yolks
  • 3 tbsp sugar
  • 3 tbsp gran marnier
  • 2 cups of heavy cream

Crepes:

Place all the ingredients in the blender and blend for 30 seconds. Let the mixture cool in the fridge at least 1 hour before using.

Over medium heat coat the crepes pan with some butter until it begins to sizzle. Pour an amount equal to approx 2 tablespoons of the mixture in the pan and moving rotate the pan to spread evenly.  Cook the crepe until the edges curl up, then flip and cook for a few more seconds. Set the crepes aside to cool and keep cooking the crepes until the batter is over.

Whipped Ganache:

Place the semi sweet chocolate in a heatproof bowl. In the meantime bring to a boil the heavy cream on the stove over medium heat. Pour the cream and stir to melt the chocolate, and then add the gran marnier.

Let the mixture cool to room temperature, mixing from time to time. When the mixture is cool, whip it until lighter in color.

Zabaione:

Place the eggs, sugar and gran marnier in a heatproof bowl and beat them with a mixer until light yellow (10 minutes). In the meantime bring water to a boil in a sauce pot over medium heat. Place the heatproof bowl of the sauce pot and stir to cook the zabaione for 3 minutes until it turns golden. Set aside and bring to room temperature

In the meantime beat the heavy cream to soft peaks and fold in the cool zabaione.

To assemble the cake

Place the first crepe on a cake stand and with a spatula spread some of the ganache cream. Cover with another crepe and some zabaione cream. Keep alternating the creams until you have approximately 7 layers per color. Place the remaining creams in pastry bags and decorate the top of the cake with the 2 colors.