Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, creme brûlée crêpes cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

La chandeleur c'est l'occasion de manger de bonnes crêpes. Et comme on sait que vous êtes de grands gourmands, on vous a préparé un gâteau de crêpes garni de crème pâtissière à la vanille et au citron. Pour couronner le tout, on a saupoudré de cassonade le dessus du gâteau et hop, petit passage du chalumeau pour.

Creme brûlée Crêpes Cake is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Creme brûlée Crêpes Cake is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have creme brûlée crêpes cake using 18 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Creme brûlée Crêpes Cake:

1. Prepare For Crepes
2. Get 4 tablespoons unsalted butter, melted, then slightly cooled
3. Make ready 4 large eggs
4. Get 1 cup bread flour
5. Take 1 cup milk
6. Get 1/4 cup maple syrup
7. Take 1/4 tsp sea salt
8. Prepare Butter for the pan
9. Make ready For Pastry cream:
10. Make ready 1 1/2 cup whole milk
11. Prepare 3 eggs
12. Make ready 1/2 cup maple syrup
13. Get 1/4 cup cornstarch
14. Make ready 1 tbs whiskey
15. Make ready 1/2 cup whipping cream
16. Take 1/2 tbs powdered sugar
17. Prepare To finish:
18. Prepare 2 tbs granulated sugar

Versez la crème dans des ramequins, ajoutez les au bain-marie frémissant. Le fabuleux destin d'Amélie Poulain, c'est l'histoire d'Amélie Poulain, serveuse de son état dans un bar de Montmartre. Déposez les graines récupérées directement dans le saladier et mélangez. Le principe est de faire cuire au four un mélange de lait, de crème (ou juste de crème) d'œufs et de vanille.

Instructions to make Creme brûlée Crêpes Cake:

1. Put the melted butter and eggs into a blender and blend until emulsified. Add the flour, milk, maple syrup and salt to the blender and blend until smooth. Refrigerate overnight.
2. Heat a heavy bottomed 9” non-stick pan over medium low-heat until hot. Butter the pan, then use a paper towel to wipe out the extra butter. The surface of the pan should be slick but there shouldn’t be any pools of butter.
3. Add 2 tablespoons of batter to the center of the pan, and then quickly swirl the batter around to make a crêpe the size of the bottom of the pan. If the batter solidifies before you’re able to spread the batter out, your pan might be too hot. Try keeping the pan off the heat for a few second before you add the batter.
4. When the crêpe no longer appears wet on top it's ready to flip. Use the corner of a spatula to peel up an edge, and then carefully use your fingers and spatula to peel away and flip the crêpe. The edge of the crêpe should be dry enough that it shouldn't be too hot, but be careful not to burn yourself on the pan.
5. The crêpe should only need 15-20 seconds on the second side to cook through. Transfer the cooked crêpe to a plate (stack the crêpes on top of each other to prevent them from drying out), and then continue making the rest of the crêpes. If the non-stick coating on your pan isn’t damaged you shouldn’t need to butter the pan again, but if the crêpes start sticking to the pan, keep buttering the pan.
6. Make the custard while you wait for the crêpe to cool completely. Add the milk, eggs, maple syrup and cornstarch into a blender and blend until smooth. Pour the mixture into a heavy bottomed pot and heat over medium low heat while stirring constantly until it thickens (160 degrees F or 71 degrees C). Immediately remove the custard from the heat and then stir in the Scotch.
7. Let the custard cool completely. You can speed this up by placing the pot in a bowl of ice water and stirring the custard.
8. Whip the cream, and then add the powdered sugar when the cream starts holding soft peaks. Continue whipping until it holds firm peaks, but be careful not to over whip the cream or the fat will start to separate.
9. Gently fold the whipped cream into the cooled custard using a spatula. If the pastry cream is loose, place it in the fridge to firm up.
10. To assemble the cake, put a crêpe down on a flat plate or serving platter, then spread an even layer of cream about the thickness of the crêpe. If you make the layer too thin, there won't be enough cream in the cake. If you make it too thick, the cake won't hold its shape when you go to cut it. There should be plenty of pastry cream, so don’t worry about running out, but don’t try to use it all.
11. Continue layering, saving the best-looking crêpe for the top layer. Once your cake is assembled, cover and refrigerate it for at least 4 hours or overnight to allow the moisture from the pastry cream to redistribute into the crêpes.
12. To finish the cake, sprinkle 2 tablespoons of granulated sugar on top of the cake in an even layer (passing it through a wire sieve makes this easier). Use a kitchen torch to brûlée the sugar. It’s important that you do this quickly otherwise the cream below will start melting. Hold the torch at a 90 degree angle to the top of the cake, then use a small circular motion working your way around the cake to evenly caramelize the sugar without burning the cake.
13. Slice and serve.

How to Cook Creme Brulee Cake. Cook the sugar, until it dissolves and resembles a caramel color liquid. Carefully tilt the saucepan off the heat to distribute evenly the caramelized sugar. In the meantime, crack the eggs and add them in a mixer bowl. It's taken me a few cranky, jet-lagged days, but I finally got back into the kitchen!

So that’s going to wrap this up with this exceptional food creme brûlée crêpes cake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!