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Nectarine-ginger mille crêpe cake

Nectarine-ginger mille crêpe cake

Based on 18 ratings
In app
Difficulty
Medium 👍
Preparation
90 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
nectarines
51⅔ g
all-purpose flour
30⅞ g
sugar
¼ tsp
salt
eggs
7⅛ g
butter (melted)
tbsp
lemon zest
vanilla bean (split)
¼ l
whole milk (divided)
egg yolks
5 g
cornstarch
80 ml
heavy cream
3⅓ g
fresh ginger (frozen)
butter for greasing
powdered sugar for dusting
MetricImperial

Utensils

mixing bowl, whisk, plastic wrap, large mixing bowl, medium saucepan, 3 large mixing bowls, hand mixer with beaters, offset spatula, nonstick pan (23-cm/9-inch), mandolin, fine grater, rubber spatula, sieve

How-To Videos

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How to scrape a vanilla bean

how-to-zest-citrus-fruits

How to zest citrus fruits

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Perfect pastry cream

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal450
Fat25 g
Protein10 g
Carb48 g
  • Step 1/ 6

    Stir together flour, sugar, and salt.
    • 51⅔ g all-purpose flour
    • 8⅓ g sugar
    • tsp salt
    • mixing bowl
    • whisk

    Stir together flour, sugar, and salt.

  • Step 2/ 6

    In a large bowl, whisk together flour mixture with milk, eggs, melted butter, and lemon zest until smooth. For best results, cover bowl with plastic wrap and set aside to rest for at least an hour or refrigerated overnight.
    • 120⅞ ml whole milk
    • eggs
    • 7⅛ g butter (melted)
    • tbsp lemon zest
    • plastic wrap
    • large mixing bowl

    In a large bowl, whisk together flour mixture with milk, eggs, melted butter, and lemon zest until smooth. For best results, cover bowl with plastic wrap and set aside to rest for at least an hour or refrigerated overnight.

  • Step 3/ 6

    Meanwhile, prepare pastry cream filling. Add vanilla bean to saucepan with milk. Heat milk over medium-low heat, just until it simmers. Turn off heat and let vanilla steep for at least 30 minutes. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth. When milk is done steeping, scrape vanilla bean seeds into pan and discard pod. Reheat milk gently until warm, then whisk it slowly into egg mixture until combined. Transfer mixture back to saucepan and cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Continue to whisk vigorously for another minute, then remove from heat and transfer to a clean bowl. If the cream is lumpy, pass it through a sieve. Cover cream with plastic wrap, pressing plastic onto the surface of the pastry cream to prevent a film from forming, and refrigerate until cooled completely. Meanwhile, whip heavy cream to medium-stiff peaks. Fold it into cooled pastry cream and set aside.
    • vanilla bean (split)
    • 79⅛ ml whole milk
    • 22½ g sugar
    • egg yolks
    • 5 g cornstarch
    • tsp salt
    • 80 ml heavy cream
    • medium saucepan
    • 3 large mixing bowls
    • whisk
    • hand mixer with beaters

    Meanwhile, prepare pastry cream filling. Add vanilla bean to saucepan with milk. Heat milk over medium-low heat, just until it simmers. Turn off heat and let vanilla steep for at least 30 minutes. In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth. When milk is done steeping, scrape vanilla bean seeds into pan and discard pod. Reheat milk gently until warm, then whisk it slowly into egg mixture until combined. Transfer mixture back to saucepan and cook over medium heat, whisking constantly, until mixture starts to bubble and thicken. Continue to whisk vigorously for another minute, then remove from heat and transfer to a clean bowl. If the cream is lumpy, pass it through a sieve. Cover cream with plastic wrap, pressing plastic onto the surface of the pastry cream to prevent a film from forming, and refrigerate until cooled completely. Meanwhile, whip heavy cream to medium-stiff peaks. Fold it into cooled pastry cream and set aside.

  • Step 4/ 6

    To make crêpes, place nonstick pan lightly greased with butter over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat as evenly as possible. Cook just until bottom starts to brown, about 2 minutes. Flip and cook other side briefly, another 30 seconds or so. Transfer crêpe to a plate. You should end up with about 20 crêpes.
    • butter for greasing
    • offset spatula
    • nonstick pan (23-cm/9-inch)

    To make crêpes, place nonstick pan lightly greased with butter over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat as evenly as possible. Cook just until bottom starts to brown, about 2 minutes. Flip and cook other side briefly, another 30 seconds or so. Transfer crêpe to a plate. You should end up with about 20 crêpes.

  • Step 5/ 6

    To assemble cake, slice nectarines thinly with a mandolin. Place one crêpe on a serving plate, then spread about 1/4 cup of pastry cream filling on top, and top with another crêpe. Continue this way until all crêpes are used, saving your best looking one for last. Every fourth crêpe or so, top pastry cream with a layer of nectarine slices and grated ginger to taste.
    • nectarines
    • 3⅓ g fresh ginger (frozen)
    • mandolin
    • fine grater
    • rubber spatula

    To assemble cake, slice nectarines thinly with a mandolin. Place one crêpe on a serving plate, then spread about 1/4 cup of pastry cream filling on top, and top with another crêpe. Continue this way until all crêpes are used, saving your best looking one for last. Every fourth crêpe or so, top pastry cream with a layer of nectarine slices and grated ginger to taste.

  • Step 6/ 6

    Chill cake for at least 4 hours or overnight. Before serving, garnish with more nectarine slices and a dusting of powdered sugar.
    • powdered sugar for dusting
    • sieve

    Chill cake for at least 4 hours or overnight. Before serving, garnish with more nectarine slices and a dusting of powdered sugar.

  • Enjoy your meal!

    Nectarine-ginger mille crêpe cake

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