Crepe Cake with Rose Water Cream
User Reviews
5
Crepe Cake with Rose Water Cream
Description
This Crepe Cake with Rose Water Cream begins with a batter of eggs, flour, sugar, vanilla, salt, milk, and butter, blended and rested to create tender, thin crepes. These crepes are cooked individually until they have a slight golden color on both sides. The diplomat cream is a cooked mixture of half and half, sugar, egg yolks, cornstarch, vanilla, and rose water, combined with butter and whipped cream to achieve a light, smooth filling. The cake is assembled by layering crepes and cream, topped with softly whipped cream sweetened and lightly flavored with rose water and vanilla, then decorated with fresh raspberries, chopped pistachios, and optionally sugared rose petals for texture and aroma.
The dessert combines the soft, crepe layers with the silky diplomat cream, offering a mildly floral and rich flavor profile. It pairs well as a refined sweet course following meals where a gentle rose flavor can complement lighter fare.
Rinsing and drying the rose petals carefully, then brushing with egg white and superfine sugar before drying them for at least 2 hours enhances their delicacy and provides an edible, sweet garnish. The batter can be prepared ahead and refrigerated, but it is best used within a day to maintain quality.
Ingredients
Crepes
- 4 large egg room temperature (216g
- 2 cups all-purpose flour (240 g)
- 2 tablespoons granulated sugar (25 g)
- 1 teaspoon vanilla extract 5 mL, brand Nielsen-Massey Madagascar Bourbon pure
- 1/2 teaspoon kosher salt (2.2 g)
- 2-1/2 cups milk 600 mL, whole
- 1 tablespoon butter melted and cooled (14.2 g), plus additional for greasing crepe pan, unsalted
Diplomat Cream
- 2 cups half and half (480 mL)
- 2/3 cups granulated sugar , divided (130 g)
- pinch kosher salt (0.2 g)
- 5 large egg 88.3 g, yolk
- 1/4 cup cornstarch (30 g)
- 1 teaspoon vanilla bean paste 5 mL, Nielsen-Massey Madagascar Bourbon pure brand
- 1 teaspoon rose water 5 mL, Nielsen-Massey brand
- 4 tablespoons butter room temperature (56.8 g, unsalted
- 1-1/2 cups heavy cream (360 mL)
To Serve
- 1/2 cup heavy cream (120 mL)
- 1 tablespoon granulated sugar (12.5 g)
- 1/8 teaspoon rose water 0.625 mL, Nielsen-Massey brand
- 1/4 teaspoon vanilla extract 1.25 mL, brand Nielsen-Massey Madagascar Bourbon pure
- 1/2 cup raspberry 65 g
- 2 tablespoons pistachio 17 g, coarsely chopped, unsalted
- rose petals for garnish (optional, edible
Instructions
Make the Crepes
- Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of light cream—if it is too thick, gently mix in room temperature water a teaspoonful at a time until the correct consistency is reached.
- Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.
- Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).
- Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear.
- Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)
Make the Diplomat Cream
- Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
- While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.
- Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.
- Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.
- Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
- When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.
Assemble and Serve
- Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream, leaving about a 1/2-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe.
- Cover with plastic wrap and chill for 2 hours.
- Whip 1/2 cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.
Notes
- Before assembling, rinse and gently dry edible rose petals, then brush with egg white and sprinkle with superfine sugar; dry for at least 2 hours to create decorative sugared petals.
- The crepe batter is best when rested for 15 minutes at room temperature or refrigerated overnight before cooking.
- Thin crepes measuring about 1/16-inch thick ensure the right texture and layering in the cake.
- Assemble the cake by layering crepes with diplomat cream to maintain moisture balance and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 234mg | 78% |
| Sodium | 189mg | 8% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 123mg | 12% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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