Skip to main content

Continue the whole crepe theme: cocoa& banana infused crepe cake

I've been making crepe cakes in a row for three weeks! That sounds ridiculous even to myself, but I just like to keep practicing one recipe until I finally feel happy about it. As a result, I never get the have the 'beliked' cakes often. Now, after my crepe cake battle, I did learn some tricks, especially about how to have really thin crepes. Let's have some troubleshooting, shall we?

For those who are not familiar with crepe cakes, or care only about how they taste but never bother to know how they're made, crepe cakes are assembled by layers of crepes, filled with cream in between. To make a crepe cake, you make the crepes individually, let them cool, and layer them to compose the cake with the cream as 'glue'. The whole process is nothing fancy, just get your 'bricks and cement' ready and be a good builder! What is tricky are the quality of your materials, in other words, to get your crepes as thin as possible. There are professional crepe pans for sale online- believe me, I've been wanting to get my hands for them for ages! But it just seems unwise to spend 40 bucks and stock a really heavy pan which I will seldom use at home. (Plus, in my wishlist, there are also food- graded lye to make bagel, rose water for macaroons and a KitchenAid stand mixer et al... it just never ends...). So I just need to work the best with my pan. What I find useful is actually is to play with the temperature: when adding the batter to the pan, try not get the pan to be too hot so that you have time the really let the batter spread; after the batter spread to form thin layer, turn to high heat and let it solidify fast and avoid sticking to the pan. I guess what makes sense is 'practice makes perfect', so just keep making them!

I really like the combination of chocolate& banana, so I made chocolate crepes (replacing some of the flour of regular crepe recipe with cocoa powder) and made banana infused cream filling. The cream is not mere whipped cream, but called diplomat cream, a mixture of pastry cream and whipped cream. Pastry cream is not as fluffy as whipped cream so that it helps to hold the cake. The combination actually reminds me of my childhood favorite- dipping banana with nutella (yum, yum). There you have it, my favorite version of crepe cake. I also tried the combination of green tea with vanilla and of chocolate and caramel, but I think this one is by far the best.




Somehow, today's blog is SO technical and with no random chatting. I guess it is because I do want to share some of my crepe cake experience here, but also- trying to post this late at night, lost my chatting-in-English ability already lol... GOOD NIGHT!

Comments

Post a Comment

Popular posts from this blog

Mooncakes from scratch: what I learn from both BAKING& EXPERIMENTS

Here comes my yearly tradition: making my own moon cakes! You know, it is Chinese tradition that everyone should make moon cakes on Mid-autumn Festival (Moon cake Festival)- just KIDDING... But we do eat those sweet& delicate cakes on that day every year, and you can always find them in Chinatown if you're ever curious how they taste. Since I moved to US, I've more&more realized that I never really appreciated things I easily reached to enough, such as moon cakes. I used to have tons of well-packaged moon cakes at home, fancy-looking and of so many different flavors. And I used to complain quite a lot about having to consume them while they're always too sweet for me. I NEVER imagined it is so complicated to make good, authentic moon cakes. Basically, to make your own mooncakes from scratch, you need to make some special caramel syrup for the dough, slowly saute bean paste to dehydrate them and render the filling, and last but not least to use extrem...
Post a Comment
Read more

Another summer-versioned cake: double-layered green tea cheesecake (For LOVELY I-Li >3<)

It was actually only until now when I am writing the post do I find that "This cake is TOO summer-y lol". I guess it is because it is a kind-of-chilled rainy Saturday morning now. (Love it so much btw!)  I don't know since when have I also fallen into the thought that "It is time to do fall-proper things now!". Apple tarts, pumpkin pies... plumy lip colors and purple eye shadows (=￣ω￣=) .  Hahaha can't believe I was searching for a dark lipstick in the market, though without buying one eventually. Going back to this cake, it was made purely out of my FOREVER LOVE for green tea and cheese. Composed of a tart base, one baked green tea cheese cake layer and one green tea cream cheese mousse layer. (I know I know, lots of green tea and cream cheese~~~) To add more texture and funs, I topped it with some toasted almond slices and dusted it with powder sugar (which is the secret to make everything look fancy!) Most importantly, it is for the LOV...
Post a Comment
Read more