I first learned about Mille Crepe when I watched the anime Yumeiro Patissiere.
I thought I'd make one for Amado's birthday this week.
This cake is my practice cake, hopefully the one for his birthday turns out even better.
The cake itself is very tedious to make. The crepe batter needs a few hours to set.
Definitely dedicate an hour or two to make the batter and crepe and another hour or two
to put the cake together.
Mille Crepe isn't too sweet by itself so its good to pair with a sauce or a simple
fruit jelly and powdered sugar.
The recipe for Mille Crepe can be can be found here.
A few suggestions:
- make sure not to over cook the vanilla creme. It should have a thick consistency that will be later on be lightened when the whipped creme is folded in.
- the recipe/instruction did not mention how to incorporate the butter in to the vanilla creme,
the butter should be melted.
- the crepe batter made about 30 crepes using an almost filled 1/3 measuring cup and a 9-inch pan.
that looks amazing! I'm going to have to try making this one weekend.
ReplyDeletethanks Katie, definitely dedicate a whole weekend for this. Made the batter and creme early saturday morning and didn't try to complete it until the end of the day. They suggested keeping the batter refrigerated overnight.
ReplyDeleteYour pictures look AMAZING! You are a great photographer. Your pictures are much better than my iPhone camera pics and your technique way ahead of my point and shoot shoot photographic ignorance. I found that a strawberry puree works very well to add some kind of sweet. I will alter the directions as per your suggestion to include the melting of the butter. =)
ReplyDelete(I believe that the reason that CreamPuffsinService suggested two nights is because of the length of time it takes to prepare the cake. Without the break between the custard and the whip cream, it's like running a marathon. I've actually done the cake five times now and four of the times were in a straight run. The only thing that really needs setting is the crepe batter - as most crepe batters do require this time. The custard however, I've found, folds much more easily in to the whipped cream when it hasn't been sitting in to the fridge as long and actually make for a softer and more bodied cream between the crepes. I've also found that the longer the finished cake sets in the fridge when finished, the better it's taste and texture.)
WOW!!! This looks real GOOD!!!
ReplyDeleteNikki: thank you again for answering my questions! i know it was only butter but felt like it was going to affect the creme drastically if added incorrectly. You are right about the break too. It's a bit overwhelming without it specially for a beginner. Can't wait to see what other pastries you'll be making.
ReplyDeleteMM: thanks for stopping by! Definitely worth trying.
Your pictures look AMAZING! You are a great photographer. Your pictures are much better than my iPhone camera pics and your technique way ahead of my point and shoot shoot photographic ignorance. I found that a strawberry puree works very well to add some kind of sweet. I will alter the directions as per your suggestion to include the melting of the butter. =)
ReplyDelete(I believe that the reason that CreamPuffsinService suggested two nights is because of the length of time it takes to prepare the cake. Without the break between the custard and the whip cream, it's like running a marathon. I've actually done the cake five times now and four of the times were in a straight run. The only thing that really needs setting is the crepe batter - as most crepe batters do require this time. The custard however, I've found, folds much more easily in to the whipped cream when it hasn't been sitting in to the fridge as long and actually make for a softer and more bodied cream between the crepes. I've also found that the longer the finished cake sets in the fridge when finished, the better it's taste and texture.)
that looks amazing! I'm going to have to try making this one weekend.
ReplyDelete