GÂTEAU DE CRÊPES RECIPE – NYT COOKING
|6 tablespoons butter|
|3 cups milk|
|1 1/2 cups flour|
|7 tablespoons sugar|
|2 cups milk|
|1 vanilla bean, halved and scraped|
|6 egg yolks|
|1/2 cup sugar|
|1/3 cup cornstarch, sifted|
|3 1/2 tablespoons butter|
|2 cups heavy cream|
|1 tablespoon sugar or more|
|3 tablespoons Kirsch|
- The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
- Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
- In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
- Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
- Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.
- 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, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake. Batter adapted from ”Joy of Cooking.” Pastry cream adapted from ”Desserts,” by Pierre Hermé and Dorie Greenspan.
@context http//schema.org, Calories 615, UnsaturatedFatContent 16 grams, CarbohydrateContent 49 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 11 grams, SaturatedFatContent 22 grams, SodiumContent 143 milligrams, SugarContent 31 grams, TransFatContent 0 grams
GÂTEAU BRETON RECIPE – NYT COOKING
Provided by: Melissa Clark
Total time: 1 hours 45 minutes
Yield: 12 servings
|3/4 cup/100 grams pitted prunes or dried apricots (about 16)|
|2 tablespoons/30 milliliters rum|
|2 1/4 cups plus 2 1/2 tablespoons/300 grams all-purpose flour|
|1 cup/200 grams superfine sugar|
|Large pinch flaky sea salt|
|8 1/2 ounces/240 grams unsalted butter (2 sticks plus 1 tablespoon), diced, more for greasing pan|
|6 extra-large egg yolks|
- In a small pot over medium-high heat, combine prunes, rum and 2 tablespoons water. (Use 1 cup/240 milliliters water if using dried apricots.) Cook until most of the liquid has been absorbed (about 5 minutes for prunes, 10 to 15 for apricots). Use a fork to mash into a thick purée. Cover and chill.
- In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until mixture resembles bread crumbs. Add 5 egg yolks and pulse until mixture comes together as a dough. Divide in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
- Heat oven to 350 degrees. Grease and line an 8-inch round cake pan with parchment paper. Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spread prune or apricot purée across dough, leaving 3/4 inch border around outside edge. Roll second piece of dough into an 8-inch circle, transfer to cake pan, press around outside edge to stick the pieces together and seal in fruit purée.
- In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, about 50 minutes (cover with foil if cake is browning too quickly). Cool in pan 15 minutes. Flip onto a plate, then invert onto a wire rack and let cool completely.
@context http//schema.org, Calories 442, UnsaturatedFatContent 7 grams, CarbohydrateContent 59 grams, FatContent 19 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 21 milligrams, SugarContent 20 grams, TransFatContent 1 gram