Monday, May 13, 2013

Maple & Blueberry Crepe Cake

My dad's birthday was this weekend, and he requested that I make another crepe cake for the occasion. Last year I made a version with layers of lemon curd and vanilla bean pastry cream. This year I thought I'd try something different. I went for a variation on one of his favorite meals, blueberry pancakes and real maple syrup. I made a fresh blueberry jam (my Bread Machine actually has a jam setting so I made the jam in there for ease while I was making the other components of the cake, you could also use your favorite store-bought variety) and infused the pastry cream with maple in a couple ways.

Maple & Blueberry Crepe Cake

Crepes
1 1/2 cups all-purpose flour
1 1/2 cups milk
3/4 cup lukewarm water
large eggs
tablespoons unsalted butter, melted
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt

Mix all ingredients together until smooth, let batter rest at room temperature for  thirty minutes (or store it in the fridge if you aren't using it right away)

Heat your crepe pan and brush with a light layer of butter. Pour a scant 1/4 cup of batter into the pan, swirl until the surface is covered, cook until the crepe looks dry and then flip. Repeat until all the batter is used.



Maple Pastry Cream
1/2 cup maple sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 large egg yolks
1 1/2 cups whole milk
1/4 cup + 2 tablespoons maple syrup

Mix together sugar, flour and salt until well combined in a large bowl. Add in egg yolks and whisk until the texture is a thick paste. Set aside.

Combine milk and 1/4 cup maple syrup in a heavy saucepan over medium heat until it begins to steam but not simmering or boiling. Remove from heat.

Pour a little of the hot milk mixture into the egg mixture and whisk thoroughly to temper the eggs. Then continue to pour the milk into the egg mixture slowly while mixing constantly. Once everything is combined, pour the mixture into the saucepan and return it to the stove over medium heat.

While heating the pastry cream, be sure to whisk constantly, pausing occasionally to check the heat of the cream, once it reaches boiling whisk for just a few seconds more and then remove from heat and pour through a strainer into bowl, using a spatula to help press it through the strainer. Stir in remaining 2 tablespoons of maple syrup, cover with plastic wrap pressed against the surface of the pastry cream and refrigerate.

Blueberry Jam

3/4 cup sugar
1 tablespoon low sugar pectin
1 tablespoon fresh lemon juice
2 cups blueberries (fresh or frozen; I like the small wild Maine bluberries for this; Wyman's frozen berries are my favorite brand)

Place all ingredients in breadmaker and set to jam setting. 



Cake Assembly
Center a crepe on your cake plate and then using an offset spatula, pastry brush, or even a butter knife spread it with a thin, even layer of the pastry cream, then another crepe, then a thin, even layer of jam...repeat this several times and end the cake with a crepe. Depending on the size of the crepes you made (mine were about 8 inches in diameter), each filling layer will be roughly 1-3 tablespoons. Chill cake for at least 4 hours before serving. 

Before serving, top the cake with fresh blueberries and powdered sugar. 

Maple & Blueberry Crepe Cake

First Slice

Sugared Blueberries 


Aftermath
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2 comments:

  1. This is amazing and just such an awesome way to celebrate a birthday, hope that you dad had a great one.

    ReplyDelete
  2. YUMMMM!!!!!! THIS IS INCREDIBLE! Thanks for sharing.

    ReplyDelete

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