Sunday, 17 February 2013

Black & White Crepe Cake

White Chocolate Crepe Cake
Serves 8 large/ 12 modest slices


125g plain flour 
3 eggs 
360ml milk
2tbsp caster sugar
2tsp vanilla extract
3tbsp butter, melted 
White Ganache:
180ml double cream
23g icing sugar
pinch of salt
150g white chocolate
Dark Ganache:
180ml double cream
23g icing sugar
pinch of salt
150g dark chocolate

1. For the crepes, sift the flour into a large bowl and make a well in the centre. Break the eggs into the well and whisk lightly before gradually whisking in the milk, sugar and vanilla extract, incorporating the flour from the sides. Pour in the melted butter and whisk to combine. Leave, covered for at least an hour.

2. For the ganache, stir together the cream, icing sugar and salt in a saucepan and bring to a boil. Remove from the heat and add the chocolate. Leave for a minute, without stirring, then whisk until smooth and refrigerate for an hour, stirring occasionally.

3. Fry the crepes by pouring about a ladle of batter into an oiled/buttered, hot frying pan and swishing quickly around the pan for even coverage- the layer should be as thin as possible. Once the crepe has cooked on one side and is beginning to lightly brown, flip and cook the other side. Repeat until all the batter has been used- about 16 pancakes should be made.

4. Once the ganache has set, spread about one and a half tablespoons on top of a cooled crepe and layer another crepe on top. Alternate between white and dark layers of ganache between the crepes. Repeat this process until all the crepes have been used. Spread the remaining ganache on top of the cake and let it slide down the sides. Refrigerate for about an hour before topping with fruit (or not) and serving.

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