Friday, May 6, 2016

Le Hippy dans la Cuisine ...... Eclair Crêpe Gâteau! C'est très Cool!

The Hippy in the Kitchen's Eclair Crepe Cake.

Quand je suis en France, j'aime déguster les pâtisseries incroyables. Lorsque je rentre chez moi, je tiens à les faire moi-même. J'adore éclairs français, j'ai donc créé une version très américaine du dessert français emblématique!

Assez de mon Hippy jargon français, nous allons faire un gâteau!

This recipe reproduces the taste of the iconic Eclair. It's made with Readymade  Crepes, my Best of the Best Pastry Cream and Pillsbury Creamy Supreme Dark Chocolate Frosting. That all make it very Americanized!
We love desserts that are yummy and made with minimal fuss!



Here's what you'll need:
1 - 9" Springform Pan ( bottom and sides brushed with melted butter.)
2 -(5oz.) packages of 9" Readymade Crepes. I use Michel de France available at World Market. You can use any brand you like.....or you can make them from scratch! You can even make your own Crepes and Frosting....... but why?
1 recipe of my Best of the Best Pastry Cream, recipe to follow.
1 carton of Pillsbury Creamy Supreme Dark Chocolate Frosting.

KQED: Essential Pepin Shorts, Crepes - YouTube


Pastry Cream:
This is truly one of my Best of the Best Recipes.
This is the only Pastry Cream I ever use.
Here are a few of the ways that I use it:

Cream Puffs
Eclairs
Frost the center of a Layered Cake
Strawberry Shortcake
Strawberries and Pastry Cream
A filling for Aebleskivers
Pastry Cream Crepe Cakes
Trifle

It's simple and decadent and delicious.

Equal parts of Vanilla Ice Cream, softened and Heavy Cream
I usually start out with a pint of each (2 cups)
Whip the Ice Cream and the Heavy Cream together in a Stand Mixer with a whisk attachment
Add 1 TBS of Vanilla and 1TBS of Almond Extract
Add 1 1/2 boxes of Instant French Vanilla Pudding (3.4oz boxes) and continue to mix well.
Refrigerate until ready to use.
If you need a good Pastry Cream to fill something or layer something , I highly recommend my recipe.

Here's how to assemble the cake:

Eclair Crepe Cake:
Layer the crepes in the pan, beginning and ending with a crepe.
Spread each crepe with a layer of pastry cream.
Continue stacking the crepes and spreading them evenly with pastry cream until you end with a crepe.
Ice the top of the cake with the Dark Chocolate Frosting.

Cover with plastic wrap and refrigerate at least 2 hours before serving.
Release the cake onto a serving platter and slice into wedges to serve.

Note:
If you want to make the cake a bit more decadent, just before serving, sprinkle the top with Sliced Almonds.

Homemade Parisian Street Vendor Crepe Batter.

Here's what you'll need:
1 Cast Iron French Crepe Pan.



2 C Flour
1/2 tsp Salt
1 1/2 C Whole Milk
4 Eggs
4 TBS Butter, melted

In a medium mixing bowl:
Flour
Salt
Whisk together,

In a small bowl:
Milk
Eggs
Whisk well.

Make a well in the Flour.
Add:
half of the Liquid.
Whisk well.

Add:
Remaining Liquid.
Whisk again to incorporate.

Add:
Butter.
Stir in with a blending fork just until incorporated.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Heat the Crepe Pan on Medium Heat.
Wipe it with Butter using a Paper Towel.
Add:
1/3 C of Batter.
Use a Wooden Crepe Stick to spread the batter and cover the entire surface of the pan or swirl the batter to spread it out.
Cook until the bottom begins to brown slightly.
Slide a Wooden Crepe Spatula under the Crepe and flip it.
Continue to cook.

Remove to a serving plate and spread it with a Savory or Sweet filling.
Fold to serve.


Enjoy!
Peace in the Kitchen!

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