By far the most tedious sweet I have ever made. But totally worth it!
The original recipe is from "
New York Times".
Here is what I did exactly:
The crêpes batter:
6 tablespoons butter
3 cups milk (I used 2%)
6 eggs
1 1/2 cups all-purpose flour
7 tbsp. sugar
Pinch salt
vegetable oil
Day 1: make the crepe batter and the pastry cream.
1. Cook the butter in a small pan until brown. Set aside. (This smells really)
2. In another small pan, heat the milk until steaming; allow to cool for 10 minutes.
3. Beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container, cover and refrigerate overnight.
Day 2:To make the crepes:
1. Bring the batter to RT.
2. Make crepes with ~ 3Tbsp of batter. (I make ~30 crepes).
Vanilla pastry cream:
2 cups milk (2% works just fine)
1 tbsp. vanilla extract
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tbsp. butter
Day 1:
1. Bring the milk to a boil. Turn off the heat and stir in the vanilla extract then set aside.
2. Prepare an ice bath for the cream (in step 4).
3. In a heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Slowly whisk in the hot milk, then place pan over high heat and bring to a boil and whisking for 1 ~ 2 min. (the consistency changes from liquidy to creamy in seconds! Don't stop whisking!)
4. Press the pastry cream through a fine-meshed sieve for a smoother texture. (This part was hard and tiring!)
5. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees. Stir in the RT butter. When completely cool, cover and refrigerate.
For the cream:
2 cups heavy cream
1 tablespoon sugar
Day 2: Whip the heavy cream with the tablespoon sugar. Fold it into the pastry cream.
Finally, assemble the cake and eat it!!!
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