Friday, 14 August 2009

• Mille Crêpes: Day 1 - Preparing the Batter and Pastry Cream

  Vanilla Pastry Cream: milk, vanilla extract, egg yolk, sugar, cornstarch, and butter.

  

  1. Bring the milk to a boil.

  

  2. Turn off the heat and stir in vanilla extract.

  

  Set aside for 10 minutes.

  

  In a pan, whisk together egg yolks,

  

  sugar,

  

  and cornstarch.

  

  

  Gradually whisk in the hot milk, then place over high heat and bring to a boil,

  

  whisking vigorously for 1-2 minutes.

  

  Press the pastry cream through a fine-meshed sieve into a bowl.

  

  Set bowl in ice bath and stir until temperature reaches 140 degrees.  Stir in butter.
  When completely cook, cover and refrigerate.

  Crêpe batter: butter, milk, eggs, all-purpose flour, sugar, and salt.

  

  Cook the butter in a small pan and set aside.
  In another pan, heat milk until steaming and allow to cool for 10 minutes.

  

  In another bowl, bet together eggs, flour, sugar and salt.  Slowly add hot milk and butter.

  

  Pour into container, covered, and refrigerate overnight.

   

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