Mille Crêpe

Name: Mille Crêpe
Ingredients: Crepe Batter; 6 tablespoons butter; 3 cups milk; 6 eggs; 11/2 cups flour; 7 tablespoons sugar; Pinch salt; Vanilla Pastry Cream; 2 cups milk; 1 vanilla bean, halved and scraped; 6 egg yolks; 1/2 cup sugar; 1/3 cup cornstarch, sifted; 31/2 tablespoons butter; Assembly; Corn oil; 2 cups heavy cream; 1 tablespoon sugar or more; 3 tablespoons Kirsch; Confectioners' sugar.

20 ingredients

1 steps

Ingredients

Crepe Batter
6 tablespoons butter
3 cups milk
6 eggs
11/2 cups flour
7 tablespoons sugar
Pinch salt
Vanilla Pastry Cream
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
31/2 tablespoons butter
Assembly
Corn oil
2 cups heavy cream
1 tablespoon sugar or more
3 tablespoons Kirsch
Confectioners' sugar.

Directions

1

{"0":"Day before: Make the crepe batter and pastry cream.","1":"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.","3":"Pastry cream: Bring milk, vanilla bean and scrapings to a boil, then set aside for 10 min. Remove bean.","5":"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.","7":"In a medium heavy-bottomed pan, whisk together egg yolks, sugar and cornstarch.","8":"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\u00b0 F on a thermometer then stir in the butter, cool, cover and refrigerate.","10":"The next day: Bring the batter to room temperature. Place a seasoned 9-inch crepe pan over medium heat. Swab the pan with oil, then add about 3 tablespoons batter and swirl to cover the surface.","12":"Cook until bottom just begins to brown (1 minute) then carefully lift an edge and flip the crepe with your fingers and cook for 5 more seconds. Flip crepe onto a parchment lined baking sheet. Repeat with remaining batter.","14":"Pass the pastry cream through a sieve once more. (see intro)","16":"Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks.","17":"Fold it into the pastry cream.","19":"Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1\/4 cup). Cover with a crepe and repeat to make a stack of 20. Chill for at least 2 hours. Set out for 30 minutes before serving.","21":"If you have creme brulee torch, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar."}