Nectarine-ginger mille crêpe cake

Nectarine-ginger mille crêpe cake

16 ratings

Suzanne, social worker


„An incredibly elegant and unexpected dessert to serve at a dinner party! It takes a bit of effort, but the recipe is easily broken down into parts that can be made in advance.“

Difficulty

Medium 👍
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
4
nectarines
310 g
all-purpose flour
185 g
sugar
1¼ tsp
salt
4
eggs
42½ g
butter (melted)
1 tbsp
lemon zest
1
vanilla bean (split)
1¼ l
whole milk (divided)
4
egg yolks
30 g
cornstarch
480 ml
heavy cream
1 knob
fresh ginger (frozen)
butter for greasing
powdered sugar for dusting
Metric
Imperial
  • 4  nectarines
  • 310 g all-purpose flour
  • 185 g sugar
  • 1¼ tsp salt
  • 4  eggs
  • 42½ g butter (melted)
  • 1 tbsp lemon zest
  • 1  vanilla bean (split)
  • 1¼ l whole milk (divided)
  • 4  egg yolks
  • 30 g cornstarch
  • 480 ml heavy cream
  • 1 knob fresh ginger (frozen)
  • butter for greasing
  • powdered sugar for dusting

Utensils

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

Enjoy with

Peach iced tea
Brew a strong green or black tea with peach flavor, then allow to cool slightly and serve over ice; can also be enjoyed hot.

Nutrition per serving

Cal
450
Protein
10g
Fat
25g
Carb
48g

Step 1/6

Stir together flour, sugar, and salt.
  • 310 all-purpose flour
  • 50 sugar
  • 1 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.
  • 725 ml whole milk
  • 4 eggs
  • 42½ butter (melted)
  • 1 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.
  • 1 vanilla bean (split)
  • 475 ml whole milk
  • 135 sugar
  • 4 egg yolks
  • 30 cornstarch
  • ¼ tsp salt
  • 480 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.
  • 4 nectarines
  • 1 knob 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.