Thai Tea Crepe Cake
Crepe cake with a little extra tea flavor. Choclate with a little somthing to make it stand out from an average chocoalte crepe cake.
- 1 French Press
- 1 Non Stick Pan
- 160 grams Ap Flour
- 20 grams Dark Cocoa Powder
- 1/4 teaspoon Salt kosher
- 75 grams Sugar white granulated
- 360 grams Whole Milk
- 20 grams Thai Tea Pre-Brewed and strained
- 250 grams Dark Chocolate Valrona or ghirardelli
- 300 grams Heavy Cream
- 2 cups Whole Milk
- 150 grams Sugar White, Granulated
- 4 each Egg Yolks
- 30 grams Corn Starch
- 20 grams Ap Flour
- 30 grams Butter Unsalted
- In a bowl, mix the dry ingredients, flour, dark cocoa powder, salt, sugar. Add the milk and the Thai tea in parts to prevent lumping.
- In a non-stick pan spray a thin layer of pam. pour in a thin layer of crepe batter, cook for 1 minute and flip. Cook the other side for 1 minute and then remove from pan and repeat until done.
- Cover the each crepe as they finish cooking. They don’t have to be warm but we don’t want the air to dry them out.
Chocolate Ganache Procedure
- Heat up the heavy cream in a medium sized pot.
- Add the chocolate to a heat resistant bowl
- Once the cream is boiling hot, pour it over the chocolate chips and let sit for minute.
- Whisk cream and melted chocolate together until the chocolate is melted and smooth. Hold warm until you are ready to glaze the cake.
- NOTE: Don’t make this until the cake is in the freezer ready to be glazed.
Pastry Cream Procedure
- Add 1/2 of the sugar to the milk into a medium sized, stainless steel pot and heat up to a boil.
- Mix the rest of the sugar together with the egg yolks, cornstarch, and flour into another potOnce the milk is hot, slowly temper the hot milk into the egg mixture by whisking it together as you slowly pour in the hot milk.
- Once all the milk is added, return the pot with all the goodies to the stove over medium heat.
- Whisk constantly until the pastry cream thickens. Once it is thick add in the butter, mix well and and chill covered with a pie or saran wrap covering the pastry cream. Have the plastic wrap directly touching it so no skin can form.
- Once the Pastry cream is chilled re-whisk it to reconstitute it.
- If you want even circles, use a ring mold and cut the crepe cake into perfect circles Or not.. up to you.
- Add 1 tbsp of pastry cream to a single crepe and spread out evenly. Repeat this until your cake is as high as you want it. (atleast 10 crepes high)
- Place the crepe cake in the freezer for 2 hours.
- Remove the cake from the freezer and place directly on top of a wire rack with a tray under it. Pour your warm ganache over evenly. And then place the cake back in the freezer or fridge to chill for an hour.
- Finish with some a sprinkle of black flakey salt and enjoy!
One night I had a dream about cake…. I then woke up at 3:20 am and began making a crepe cake. That is this.