Gateau De Crepes With Chocolate Pastry Cream And Dulce De Leche Recipes1

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As I recently have some time, I was looking on the web a few days ago. Looking for new, stirring tips, inspiring meals that I've never used before, to delight my family with. Looking for a long time but could not discover lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this delightful and easy dessert simply by chance. The dessert looked so mouth-watering on its pic, that called for urgent actions.
It had been not so difficult to imagine the way it's created, its taste and just how much my husband might love it. Actually, it is quite simple to keep happy the man when it comes to treats. Anyways, I visited the page: Ambitiouskitchen and simply followed the precise instuctions which were combined with superb photographs of the operation. It really makes life quite easy. I can imagine that it is a slight inconvenience to shoot photos in the middle of cooking in the kitchen as you may normally have sticky hands so that i pretty appreciate the commitment she put in to build this blogpost .
That being said I'm inspired presenting my personal formulas in a similar way. Many thanks for the idea.
I had been tweaking the original mixture to make it for the taste of my loved ones. I have to mention that it was an incredible success. They loved the flavour, the structure and loved having a treat like this during a hectic workweek. They basically requested more, a lot more. Hence the next occasion I'm not going to commit the same miscalculation. I am likely to twin the quantity to keep them pleased.

roscon de reyesGâteau de crêpes with chocolate pastry cream and dulce de leche
Sometimes I read a recipe and it burrows into a corner of my brain, gathers twigs and moss, builds a little nest, and refuses to move out until I make it. That was the case with this Gâteau de Crêpes from Amanda Hesser in the New York Times magazine back in 2005. The idea is easy enough: twenty layers of crepes filled with whip-cream lightened pastry cream, finished with a layer of bruleed sugar.
Still, I knew that plenty could go wrong. Would those layers really stay together and fall into line neatly? What should be the density of the pastry cream so that it wouldn't collapse underneath the weight of the crepes and a knife, but still be suave?
The recipe in Hesser's article covers it fine, so there is no need to go over it here. If you want to make my variation, just add 6 ounces of high quality chocolates (something in the 72% range) to the hot pastry cream, and a jar of homemade or store-bought dulce de leche for the alternate layers. You'll want to warm the dulce de leche and maybe thin it with a little bit of cream as well so you can spread it without destroying the crepes.
Oh, and I'm not sure why she has you heat the milk for the crepe batter. I have always used Julia Child's recipe from Mastering The Art of French Cooking
, which doesn't call for that, and I have never had a problem with the results. Feel free to skip it.
and have not used it to make dulce de leche, I recommend it. Works beautifully.
December 15, 2009 at 2: 41 pm #
Sounds REALLY good. It also reminds me of a favorite at our house — from The James Beard Celebration, " a recipe for Crepes aux Duxelles: basically it's nearly the same as yours, except that instead of chocolate filling and a sweet crepes, you make the crepes batter without sugar, and between crepe layers you put duxelles — caused by cooking down finely-chopped mushrooms until they almost begin to dry out. Just like yours, the edges certainly are a little messy, but wedge-shapes slices look great. Garnished with a drizzling of rich paid off stock and a few leaves of parsley, they make an excellent first course.
wow this really is gorgeous! i definitely need to try this soon!
December 15, 2009 at 5: 04 pm #
btw how will you make dulce de leche with a pressure cooker?!
Happy Birthday! Nice challenging ‘cake'; it looks delicious.
December 16, 2009 at 12: 33 pm #
I don't think I could get this to without making a huge mess, but it looks gorgeous.
Happy Birthday!
December 17, 2009 at 9: 11 pm #
I have made dulce de leche with my pressure cooker and agree totally that it's surprisingly easy apart from the nail-biting over whether it would explode and destroy my kitchen; p. This is one stunner of a cake. Happy belated b-day!
December 21, 2009 at 3: 57 pm #
Michael these had me at hello! They are beautiful! Thanks for sharing your entire luscious recipes. May your year be filled with lots of love, health and good food! Dana Zia
December 21, 2009 at 4: 31 pm #
The messiest desserts always taste the best. Seriously, I believe it's gorgeous with all that gooey goodness seeping out. Thanks for sharing.
December 23, 2009 at 5: 46 pm #
Ohhhh my GOSH does that look YUMMY… crepes in any form are delicious, but I never considered to layer them like that…
January 3, 2010 at 7: 58 pm #
This reminds me of Russian Honey Cake… except the idea of chocolate and dulce de leche is making me want to cry (in really a good way). My experience making a 15 layer Russian Honey Cake is here- connect to
Looks delicious!
oh my goodness!
Look delicious…. i will give it a try too…
new around here?
Let us get started!

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