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If there is one thing is this world my son Joseph loves to make it is crêpes.  One night he made about 3 dozen crêpes for the family.  We had dinner crêpes and dessert crêpes.  It was a lot of fun and everyone loved it.

This Crêpe Cake intrigued me.  I was not certain that piling a lot of crêpes on top of each other with cream in-between, even the best tasting cream, would be a satisfying cake.  You will have to judge for yourself but I was not thrilled with this cake it was all just soft and creamy without a lot of textural differences that make a cake interesting, although it did have a tiny bit of crunch on the top from the brûlèed sugar.  I must say that everyone devoured the cake so it was not bad, just not one I would make again.

Crêpe Cake

1 kilogram Orange Diplomat Cream

13 Crêpes

60 grams Granulated sugar

Wrap a 10″ cardboard round in plastic wrap.

Fill a pastry bag, fitted with a 1/2″ tip, with the cream.

Choose the most attractive crêpe and place nice side down on the plastic wrapped cardboard.  Pipe 80 grams of cream into the center and spread with an off set spatula evenly to the edges.  Place another crêpe on top and continue with cream as before.  repeat until the last crêpe.  Leave the last crêpe with out cream.

Wrap the cake in plastic wrap and refrigerate for at least 4 hours or overnight.

To Serve: Unwrap the cake and invert onto a serving plater.  Evenly sprinkle the sugar on top and caramelize with a propane torch.  Cut the cake into 8 slices and serve.

Crepe Cake If there is one thing is this world my son Joseph loves to make it is crêpes.  

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Orange Diplomat Cream

This cream is used in the Crepe Cake, but can be used any time you want an orange flavored cream.

Orange Diplomat Cream

2.7 grams Silver Leaf Gelatin

810 grams Orange Pastry Cream

For Orange Pastry Cream whip in the zest of two oranges into

810 grams of Vanilla Pastry Cream

267 grams Heavy Cream, whipped to medium peaks

Place gelatin in a bowl of ice water until soft, then squeeze out excesses…

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Crepes

500 grams Whole Milk

200 grams Eggs

200 grams All-Purpose Flour

20 grams Granulated sugar

60 grams Grand Marnier or Orange Juice Concentrate

5 grams Kosher salt

1 Vanila Bean

20 grams Unsalted butter, melted and cooled

Coconut oil, for cooking

  Place milk, eggs, flour, sugar, Grand Marnier or orange juice concentrate, and salt in a blender.  Scrape the seeds from the vanilla bean and add them at…

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Chocolate Biscuit

Chocolate Biscuit-makes one thin sheet pan cake

33 grams All-Purpose Flour

25 grams Almond Flour

16 grams Unsweetened Alkalized Cocoa Powder

123 grams Eggs

58 grams Egg Yolks

111 grams Granulated Sugar

23 grams Granulated Sugar

74 grams Egg Whites

You will need two stand mixer bowls if possible for this recipe.

Pre-heat the oven to 350°F.

Line a sheet pan with a Silpat or parchment paper that…

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Oh Oh's

Oh Oh’s

Oh Oh’s, chocolate cake swirled around cream and dipped in chocolate with crunchy chocolate pearls on top.  They are wonderful with the crunch of the shell the chew of the cake and the smoothness of the cream.  And who can resist cutting into these to see the beautiful swirl created by the cake and cream.  They look intimidating to make but they are not as hard as they look.

I think these cakes…

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Palet d'Or

Palet d’Or

This is the ultimate in chocolate cake.  It has two thin rich layers of Devil’s food cake with on side of each layer dipped in chocolate and layered and encased in a silky chocolate cream, then covered all over with a chocolate glaze.  The use of a cake ring ensures that the sides will be completely straight.  It takes two days to make since the cake layers covered in cream need to freeze…

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Devil's Food Cake

Devil’s Food Cake

Devil’s Food Cake made with mayonnaise is a wonderful all around chocolate cake.  This cake is used in Palet d’Or.  It is baked in thin sheets for layers in this recipe but can be used for cupcakes or other cakes.

Devil’s Food Cake- makes one half sheet pan (normal baking sheet) about a 1/4″ thick 

101 grams All-Purpose Flour

31 grams Unsweetened Alkalized Cocoa Powder

2.5 grams Baking Soda

0.5…

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Madeleine Cake

Red plum slices top these bite-size Madeleine cake bars.  Madeleine cake is a cousin to the shell-shaped madeleines, but not the same.  The texture is a little airier and the lemon of the cake is softer but more pronounced.  You can top them with any fresh fruit you have on hand or have them plain.  We used whipped cream on these just to hold the plums in place but it is not necessary.  The…

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Strawberry Parfaits look amazing!  They are a wonderful springtime treat and make a nice presentation when having guests over.  A good Strawberry Parfait is full of strawberries that are set inside of a light moist cake and a light filling that brings it all together.  This recipe from the Bouchon Bakery book was a fail.  The mousseline, made from mixing half pastry cream and half buttercream, makes up a large amount of this parfait. It is piped in the center and makes the filling part of this parfait, but mousseline is not something I want to eat by the spoonful.  It’s just too heavy.   It is not much better than eating icing by the spoonful and I would never dream of doing that.  Even my football player son thought it was too much and could not finish his Parfait.  So here is my version of the Strawberry Parfait.  There are many component parts so I will have links to the recipes for each of those.

  My Strawberry Parfait-makes 6

180 grams Raspberry Jam

12 rounds of Olive Oil Cake the size of the cups.

36 Strawberries washed and cut into slices

400 grams Vanilla Pastry Cream

400 grams Heavy Whipping Cream

At the bottom of six stem goblets spoon in the half the raspberry jam equally.

Place one of the rounds of cake over the jam.

Add strawberries arrange nicely around the outside of the goblet on top of the cake and then pile some diced strawberries around the inside of the ring of strawberries on top of the cake.

Whisk the heavy whipping cream to an almost stiff peak and then fold into the vanilla pastry cream.  Put in a pastry bag with a 1/2 plain tip and pipe a layer into the crevices and on top of the strawberries about a quarter inch.

Place the second round of cake over the cream.

in the center of the cake place a dollop of raspberry jam.

Pipe a swirl of cream on top.

Serve right away or place in the refrigerator until ready to serve.

  My Strawberry Parfait​ Strawberry Parfaits look amazing!  They are a wonderful springtime treat and make a nice presentation when having guests over.  

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Vanilla Pastry Cream

Pastry Cream is a thick custard-like cream.

Pastry Cream

132 grams Egg yolks

1/2 Vanilla Bean

110 grams Granulated Sugar

83 grams (Bird’s Custard Powder) or Flour.

550 grams Whole Milk

27 grams Butter

In the bowl of a stand mixer fitted with a whisk attachment add the egg yolks and the seeds scraped from the vanilla bean and mix on medium-low for about 30 seconds.  Reduce speed to the lowest…

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Olive Oil Cake

Light and moist this Olive Oil Cake is a great all-purpose cake.  Especially good for layered cakes and shaped cakes.  This is used in My Strawberry Parfait cut into small rounds to go inside the goblets.  This recipe requires a quarter sheet pan, double it if you only have half sheet pans you will find a use for the rest I am sure. It makes great cake pops.

Olive Oil Cake– makes a…

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Raspberry Jam

Homemade raspberry jam is amazing and quite simple to make.

Raspberry Jam – make 180 grams

86 grams Granulated Sugar -divided in half (43 grams each)

7 grams Apple pectin

346 grams Raspberry Puree

Line a baking sheet with a Silpat.

In a small bowl combine half the sugar (43 grams) and the pectin.

In a small saucepan combine the rest of the sugar (43 grams) and the puree.  Bring to a rolling…

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My Modified Rum Cake

Rum is something I know nothing about.  When it comes to Rum all I really know is that it is made from fermented sugar cane and was the favorite drink of pirates like Captain Jack Sparrow.  That’s not much to go on when making  Rum Cake.  So this is my modified Rum Cake.  Warning: There is no actual Rum in this cake.  When I was a little child my father would sometimes have little…

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Coffee Cake

Coffee Cake hails back to the Duch of the 1800’s where they actually used coffee in their cakes.  The cakes were also yeast cakes, more like bread than the crumbly topped cakes we have today.  Growing up I only remember having coffee cake a handful of times, and what I remember of them is a gooey sticky topping that sank into the cake or an upsidedown coffee cake with a toffee-like top. This…

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Gingerbread

This is a rich dark gingerbread.  Not for the faint of heart.  The abundance of molasses in this cake requires that you enjoy the flavor of the molasses you choose.  If you shy away from the molasses flavor this cake is not for you, but those that love molasses and ginger will find this to be a delightful and flavorful gingerbread.  I personally would like a little more ginger in my gingerbread…

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Bouchons

These little brownie cakes are the namesake of the famed Bouchon Bakery.  The only way to get the true Bouchon shape is to buy the mold from Wiliam Sanoma.  They are the exclusive carrier of the mold.  You can make bigger Bouchons by using a popover pan or you can use any type of mold you would like and not worry about the shape.  The little, molded, tea cake pans could be nice for these.  What…

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Chocolate Financiers

The intense chocolate flavor makes these tiny cakes a power punch of chocolate allowing just one to be enough.  These cakes make the perfect bite-sized dessert.  One is all it takes to feel like you have really been indulgent.   Make these in the mini-muffin pans to make sure these turn out just right.

The chocolate you use for these really make a difference.  I used Valrhona Guanaja 70%,…