Sabrina Gayur’s layered sweets are as delicious as they are beautiful.
“The process is simple, just spread a delicious sweet cream between the thin pancake layers,” says the chef. The colorful dessert recipe is adapted from her new cookbook. flavor. “It makes a great centerpiece.”
Crepe cakes are popular across Europe and Asia, but Gaille says her unique flavor combinations take it to the next level. “The sweetness of the pistachios pairs well with the spiciness of the raspberries,” says the host of supper club Sabrina’s Kitchen.
Sabrina Gayeur’s Raspberry and Pistachio Crepe Cake
1 cup whole milk
3 tablespoons tap water
3/4 cup (about 2 1/2 ounces) sifted all-purpose flour
1/8 teaspoon kosher salt
2 large eggs
1 and 1/2 tablespoons granulated sugar
5 tablespoons (3 1/2 oz) unsalted butter, melted, divided
3¾ cups fresh cream
1/2 cup powdered sugar
2 teaspoons vanilla bean paste
natural pink food coloring
1/2 cup finely chopped unsalted pistachios
2 cups fresh raspberries
1. Combine milk and water in a small bowl. Combine flour, salt, and eggs in a large bowl and mix well. Slowly add the milk mixture to the flour mixture in portions, whisking continuously, until the dough is smooth and lump-free. Add granulated sugar and 4 tablespoons of melted butter and mix.
2. Heat a medium skillet over medium heat.A small amount (approx. 1/4 (1 teaspoon) Add the remaining melted butter to the skillet.addition 1/4 Pour the cup crepe batter into the pan and immediately swirl the pan to completely cover the bottom. Bake until edges are set and crepes are matted, about 45 seconds. Use a nonstick spatula to lift the edges of the crepe and quickly and carefully flip it over. Cook until set on the bottom, about 15 seconds. Transfer the crepes to a plate lined with parchment paper. Cover with another piece of parchment. Repeat with remaining batter, scraping pan with brush to make 8 crepes total. 1/4 Using 1 teaspoon of melted butter each time, stack the cooked crepes on a plate with parchment paper between each. Let cool completely, about 20 minutes. Cover and refrigerate until ready to assemble.
3. Combine cream, powdered sugar, and vanilla bean paste in a large bowl. Add pink food coloring, one drop at a time, until desired color is achieved. Mix with an electric mixer on medium-high speed until stiff, pillow-like peaks form, 4 to 5 minutes.
Four. Remove the crepe from the refrigerator. Place one crepe on a plate.spread 1/2 Spread 1 cup of the whipped cream mixture in an even layer over the crepes; 1/4– Inch border around edges. Place the second crepe on top and repeat this process with the remaining crepes until you place the last crepe on top. Cover the top and exposed edges of the cake with the remaining cream mixture. Sprinkle pistachios on top, followed by raspberries. Refrigerate until firm, at least 1 hour before serving.
service: Ten
Active time: 45 minutes
total time: 2 hours 35 minutes
