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Mille Crêpes

A classic French gâteau, consists of many layers of french crepes and pastry cream. This version, I used Diplomat cream, which is pastry cream with fold in whipped cream. This create a lighter, creamier and firmer cream to hold the layers and better mouth feel as well. Mille Crêpes is best made a day ahead of time and refrigerated before serving it as allows the texture of the cream to firm up. Typically, this gâteau consists 10-20 layers of crepes. This melt in your mouth mille crêpes is definitely worth the time and patience to try!

Recipe for a 7 inch cake.

Crepe batter: (Enough for 20, 7-inch crepes)

  • 3 Whole eggs (165g)

  • 35g Caster sugar

  • 1g Salt

  • 375g Whole milk

  • 145g Cake flour (sieved)

  • 1g Baking powder

  • 35g Unsalted butter (melted)

  • 5g Vanilla Extract

  1. Combine the dry ingredients together in a mixing bowl (sugar, salt, flour and baking powder)

  2. Combine the wet ingredients together except the butter (eggs, milk, vanilla extract)

  3. Using a whisk to mix the dry ingredients in the bowl, slowly add in the wet mixture gradually.

  4. Mix well and add in melted butter. Whisk well to combine.

  5. If any lumps is visible, strain mixture over a sieve.

  6. Store mixture refrigerated for at least 2-3 hours before using. (This relaxed the gluten and fully hydrate the starch, giving a more softer and moist crepe)

Pastry cream:

  • 336g Milk

  • 70g Egg yolk

  • 70g Sugar

  • 14g Cake flour

  • 14g Corn flour

  • 32g Unsalted butter

  • 1 pcs Vanilla bean

  • 2 pcs Gelatine leaves

  1. Warm milk and infuse vanilla bean(spilt open the bean and scrape off the seeds, add in the milk) in saucepan over low heat.

  2. Combine both flour and sugar. Add egg yolk and whisk vigorously until pale in colour (this prevents egg burn, which cause lumps from egg yolk and sugar)

  3. Gradually add in warm milk to egg yolk mixture while whisking.

  4. Pour everything back into the saucepan and cook over medium heat while stirring using the whisk.

  5. When it starts to thicken up, remove from the heat and continue to whisk to smooth, allow the residual heat to cook.

  6. Place mixture back on the heat and cook to boil. Let it boil while stirring for at least a minute.

  7. Once done, mix in butter and gelatine.

  8. Pour mixture into a bowl and clingfilm the surface to prevent skin from forming. Allow to cool refrigerated for at least 2-3 hours.

Diplomat cream:

  • 400g Pastry cream

  • 350g Whipping cream

  • 15g Icing sugar

  • 25g Mascarpone cheese

  1. Whip cream, sugar and mascarpone together until firm peak.

  2. Soften pastry cream using a spatula and fold in whipped cream.

  3. Keep refrigerated.

Assemble

  1. Stir well crepe batter before frying them.

  2. Fry crepe in a 7 inch crepe pan, about 30g batter per crepe.

  3. Assemble cake with each layer of crepe and 45g of diplomat cream.

  4. Build up the layers until all the cream is used up.

  5. Store refrigerated for a day before serving.

  6. Enjoy!