Mille Crepes Cake ( jasmin tea flavored)
This Special Cake has been in my mind for long time. But before making it from scratch, the process, and all the different steps seemed too overwelming. I was thinking who has the time to make this kind of dessert…
This recipe was created my the legendary Lady M pastry shop/ tea Salon in New York City. When I was living in NYC I had a very lovely Brunch there with my friend Joannie but it was before Lady M took over, so I never tasted it.
Now Lady M opened in LA I need to pay a visit….but until that time… I decided to make it.
So before running my Summer Kids Camps in Temecula, Murrieta and Riverside in Southern California that will start on June 6, I have some time off, so I decided to make this cake. I started to make the cream in the morning in other to cool off well and then I made the crepes batter at noon and started to make my crepes around 1 pm, then I assembled the cake and we had it for dinner as dessert on the same day!
Wow! What can I say yes this cake its amazing. The super light cream is decadent and sandwiched between crepes make it fantastic.
I used Nunshen Jasmin pearl tea to flavored the cream but you can use rum, extra vanilla, rose water, orange blossom, coffee….
I hop you can make this cake in your life. This is so worth it and very easy to make, you just need to be organized and plan this in advance.
Your friends will be amazed by your creation!
For crêpes batter
4 Tbsp unsalted butter, melted,
4 large eggs
1 cup all purpose flour
1 cup milk
1/4 tsp sea salt
½ tsp baking powder
Butter for the pan
For pastry cream
1 1/2 cups whole milk
3 whole eggs
1/2 cup Jasmin Pearl tea brewed and strained discard the tea pearls/leaves( for 5-9 minutes)
1/4 cup cornstarch
1/2 cup whipping cream
1/2 Tbsp powdered sugar
- Put the melted butter and eggs into a blender and blend until emulsified and blended.
- Add the flour, milk, and salt to the blender and blend until smooth. Set aside for 30 minutes.
- Heat a heavy bottomed 9” non-stick pan over medium low-heat until hot. Butter the pan add about 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
- When the crêpe is getting brown on the bottom it’s ready to flip. Use a long a spatula to peel up an edge, and then carefully flip the crêpe..
- 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. Set aside
- To make the cream : Add the milk, eggs, and half of the tea 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
- Immediately remove the custard from the heat and then add the rest of the tea.Let the custard cool completely.
- Whip the heavy cream, and then add the powdered sugar when the cream starts holding soft peaks. Continue whipping until it holds firm peaks.
- Gently fold the whipped cream into the cooled custard using a spatula.
- 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. Continue layering, saving the best-looking crêpe for the top layer. Once your cake is assembled, cover and refrigerate it for at least 3 hours or overnight.
- Slice and serve immediately.
