I was challenged by a recent photo my sister uploaded on a green tea mille-crepe cake she made. It was only when I was mid-way through the process of making this cake and I encountered a lot of difficulties when my sister told me that I have picked the hardest recipe among the others (chestnut mille-crepe and the green tea cake).
Can I say that this is officially the hardest cake I have ever made?
1) The timing, heat, non-stick pan, consistency of the batter all affects the quality of the crepe.
3) Flaws in the recipe I was using, thus I had to experiment a bit and pray it all works out.
I guess the second time I make this, I will know how to perfect it then…
But am I willing to give it a second try? Considering the amount of time I had to put in.
Perhaps I will, just because I didn’t really like this chocolate topping. Shouldn’t have tweaked the topping recipe.
Overall, I really love the taste of the cake, bar the topping which I tweaked. It had a subtle orange taste which goes well with the chocolate crepe. Very nice orange cream as well. Reminds me of the posh madagascar custard I bought from Waitrose. Presentation of the cake could be worked on further. Perhaps on my next try.
Recipe for Chocolate Mille-crepes with orange cream, orange caramel & candied zest.
I would suggest following the topping recipe i.e. the orange caramel and not a chocolate ganache topping.
Thanks to ‘Zen can cook’ for this recipe.
There are certain flaws i.e. missing steps in the recipe or additional notes which I shall add in red ink.
Chocolate Crêpes & Orange zest:
- 1 large orange: 1/2 zest removed and julienned; 1/2 zest finely grated
- 1/3 cups plus 3 tablespoons sugar
- 6 1/2 tablespoons unsalted butter
- 3/4 cup all purpose flour, sifted
- 1/2 cup hazelnut (or almond) flour, sifted
- 1/4 cup cocoa powder, sifted
- 1/8 teaspoon plus a pinch of salt
- 3 large eggs
- 1 tablespoon dark rum
- 2 cups milk
Orange Pastry Cream:
- 2 cups whole milk
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3 tablespoons butter, at room temp
- zest of 1 orange
Orange Caramel & finish:
- 1 cup sugar
- 1 1/4 cups freshly squeezed orange juice
- 2/3 cup heavy cream
- pinch of salt
- 1/3 cup pistachios, for garnish
Chocolate crêpes & Orange zest:
- (1) Bring a small saucepan of cold water and the julienned orange zest to a boil. Drain. Return the orange zest to the saucepan. Add 1 cup of water and 1/3 cup sugar and bring to a boil. Simmer 30 minutes. Cool the zest in the syrup.
- (2) Melt 1 1/2 tablespoons of the butter. Beat together the flour, hazelnut flour, cocoa, 3 tablespoons of the sugar, 1/8 teaspoon salt, and the eggs until combined. Beat in the melted butter, followed by the rum, grated orange zest, and milk, just until each ingredient is incorporated. Add (1) into mixture (2). Refrigerate for at least 1 hour or overnight.
- (3) Make the crêpes in a non-stick 8-inch pan over medium high heat, brushing the pan with melted butter in between each crêpe. As the crepes are made, stack them on a plate (you will need 12 to 14 crêpes for a cake). When the crêpes are cool, place a crepe on a serving platter (or cake board) put an equal amount of the orange pastry cream in the center and spread evenly all around with an offset spatula. Top with another crêpe and repeat the operation 12 to 14 times. Cover and refrigerate at least 2 hours or overnight.
Orange pastry cream:
- In a small saucepan, bring the milk and vanilla bean (pulp and pod) to a boil over medium heat. Remove from the heat, cover the pan and let it infuse for 10 min. Or just add 1 tsp of good vanilla paste into the mixture. If so, don’t have to let it infuse for 10 minutes.
- Whisk the yolks, sugar and cornstarch together in a bowl. Drizzle a quarter of the hot milk and whisk vigorously. Pour the rest of the milk and keep whisking. Discard the vanilla pod and pour the mixture back in the pan. Place overmedium heat and bring to a boil while whisking energetically for 1 or 2 minutes. I highlighted medium heat because it is super important as the custard thickens and burns within a split second if done under high heat! Make sure ice water bath is ready before you start whisking the custard on the fire.
- Set the bottom of the pot in a ice-water bath to cool, stirring frequently so that the mixture remains smooth. Cool to 140′F (warm to the touch) and stir in the butter and the orange zest until completely incorporated. Cool and refrigerate until ready to use.
Orange caramel & Finish:
- Warm a medium saucepan over medium-low heat. Sprinkle the remaining cup of sugar into the saucepan a little at the time, and as the sugar melts, add more while stirring. When the caramel has turned a dark-amber color, add the orange juice, heavy cream and a pinch of salt. Continue to cook, stirring, until the caramel has dissolved. Bring to a boil for 4 minutes.
- Pour some orange caramel over the mille crêpes and serve with candied zest and pistachios.