Strawberry cream mille crepe cake
Cakes
On the day that we are suppose to declare and celebrate our love I find it fitting to divulge my obsession with crepes. After all they are the single most sexiest items to serve today or better yet tomorrow morning. They are the slimmer and sleeker version of the pancakes, that can be eaten anytime of the day, on a plate or rolled up to go in your hand, and made with minimal effort. The only down fall when serving them to order is that the cook is forced to eat last and most of the time alone since these suckers disappear quickly. <br /> <br />In comes the mille crepe cake. Layers of crepes and filling stacked high to form a cake which can be sliced and served all at once. Thomas Keller kills it with his orange zested pastry cream, and after having Lady M’s famous green tea version I was inspired to make a slightly faster fat scheme version. I opted for a strawberry whipped cream as a lighter filling than pastry cream since it’s easier to make and I wanted to taste the crepes more. The strawberries also add a tartness that balances out all the cream and sugar. The main difference with whipped cream versus pastry cream is that even after it’s chilled, it does not give as much adhesion between the layers of crepes and when you dig your fork into your slice it may a little messy if you do not chill it for a few hours. I got anxious and ate my slice less than an hour after chilling. Michael Ruhlman’s recipe for crepes in his book Ratio has never failed me and always produces these perfectly crisp, golden blankets ready to be filled, folded and devoured. Ideally the cake will have 20 layers of crepes, but do not fret if your batter yields a little less than this, it will be outstanding regardless. The rest time for the batter and the chill time after assembly is crucial, but beyond those two caveats this recipe is relatively basic for how impressive it looks!
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