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Crepe Cake

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Crepe Cake

INGREDIENTS

Crêpes

1 ½ cups Robin Hood Flour

8 eggs

4 egg yolks

4 cups whole milk

½ cup butter melted

Combine all, whisk until smooth (makes about 70 crêpes)

 

Pastry Cream

2 cups whole milk

1/2 cup sugar

1/2 vanilla bean, split lengthwise, seeds scraped

Pinch of salt

4 large egg yolks

1/4 cup cornstarch

3 tablespoons unsalted butter, cut into small pieces

PREPARATION

1. In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean, seeds, and salt. Cook over medium heat until mixture comes to a simmer.

2. In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.

3. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.

4. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

5. To assemble the crepe cake, we’ll need an 8-to-10-inch round cake pan. Alternating layers of crêpe, pastry cream, and assorted Smuckers jams, we build up the layers of the crepe cake to fit the pan.

6. Then the crepe cake must sit for 3 hours minimum to set and come together so that it can be turned out and cut.

7. Turn it out, dust with icing sugar maybe garnish with some berries.

8. Enjoy!