CAKE "FRENCH CROPPLE"
The French food is nothing more than a real pancake cake with cream. Why French, I do not know, but I guess that because of the translation: pancakes in French "Crèpes". And classic pastries are thin pancakes, brewed dough, custard, caramel.
As such, there is no single recipe, but a single component, of course, is - thin pancakes. The cake should be necessarily multilayer, the more, the more beautiful. And the cream is different, which determines the main taste of the cake. This recipe is author (author Olga C.
), therefore to you for the first time the pancake cake with заварным creamy-curd vanilla cream, with a chocolate-curd cream and with a boiled caramel cream is presented.
The longest in cooking is baking the pancakes themselves. They need to cook 26 pieces - 12 pieces with a frying pan diameter of 28 cm, 12 pieces - 24 cm and 12 pieces - 20 cm. To speed up the process of preparing the cream, you need to cool it in an ice bath. The cake should stand in the refrigerator for at least 6 hours.
A little patience and delicious dessert waiting for you. Now let's get down to the recipe. All culinary inspiration! Ingredients:
Pancakes:
Wheat Flour - 600 g
Milk - 600 ml
Butter - 200 ml
Water boiled - 600 ml
Butter - 50 g
Sugar powder - 50 g
Vanilla Sugar - 15 g
Eggs of chicken - 9 pcs.
Salt - 2 pinch
Chocolate cream:
Cottage cheese - 200 g
Cream - 200 ml
Chocolate black - 140 g
Cocoa powder - 30 g
Caramel Cream:
Cream - 500 ml
Milk - 600 ml
Cottage cheese - 300 g
Sugar - 300 g
Butter - 50 g
Corn starch - 4 tbsp. l.
Vanilla cream:
Cream - 1400 ml
Sugar - 200 g
Cottage cheese - 400 g
Starch corn - 6 tbsp. l.
Vanilla Sugar - 30 g
Preparation:
Prepare the ingredients for pancakes: milk, spoiled milk, water, flour, eggs, salt, sugar powder, vanilla sugar. 
We connect water, milk and sour milk. 
Add sugar powder, vanilla sugar, salt and all eggs. We mix it with a whisk until it is uniform. 
Sift the flour and mix. 
We will melt the butter and pour it into the dough. We stir until all the lumps are completely dissolved. The dough should be homogeneous. We'll take them aside and let the test rest for at least 30 minutes. 
Then bake thin pancakes. Fry the frying pan with oil a little bit and at the hot, do not burn the oil, pour a thin layer of dough, tilt the frying pan in different directions, thereby distributing the dough evenly. As soon as the dough becomes golden and separate from the bottom of the frying pan, turn it over to the other side (baking one pancake no more than 1-1.5 minutes). And so 26 pieces - 12 different diameters. 
Prepare the ingredients for 3 types of cream: cream, sugar, milk, starch, vanilla sugar, butter, cottage cheese, cocoa, chocolate. 
While the dough is resting, we will prepare caramel cream:
cream 35% fat, milk, butter, cornstarch and sugar. 
In a saucepan over medium heat, heat the sugar, do not interfere, but just tilt in different directions, thereby moving the sugar along the bottom. Gradually the sugar is caramelized. Important: do not overexpose sugar on fire, as it will become bitter. 
We heat in a different saucepan of cream (so that with the infusion the cold cream does not take a lump, then it's very difficult to dilute them) and add it to the caramelized sugar. Intensively interfere and cook for 5 minutes. 
We will add oil and continue to stir continuously. 
Mix milk with starch and mix well until complete dissolution. 
A thin trickle pour the milk into the caramel, continuously interfering. 
We bring on medium heat almost to the point of boiling and at the moment when the cream is about to boil, we remove the saucepan aside, intensively interfere with another 2 minutes. 
We put it on an ice bath, stirring occasionally, until it cools down completely. 
Then we prepare vanilla cream.
For vanilla cream pour the sugar with vanilla sugar in the cream. Then add the starch. Mix to homogeneity. 
On medium heat, continuously stirring, bring the cream to the state of "just about to boil" and remove the pan to the side, continuing to actively interfere with another 2 minutes. Let's cool just like caramel cream on an ice bath. 
For chocolate cream
warm up the cream with chunks of chocolate. We interfere constantly. 
Add cocoa and cook on low heat for 2-3 minutes, without forgetting to interfere. 
Divide the cream into 2 parts. We will cool one on an ice bath and we will interfere with cottage cheese. The other will be for glazing cake. 
From caramel and vanilla cream, we divide into 1 tablespoon for decoration. 
In the bulk of each cream, we interpose cottage cheese. 
We collect the cake: we put the big pancakes one on a dish. 
We exfoliate every pancake with vanilla cream. Important: you need to distribute the cream for an equal amount for each pancake. Boca is anointed the last. 
Then we put pancakes of medium size. 
We distribute for every pancake caramel cream. Just smear the sides of the cake. 
Then we put the smallest pancakes. Half of the chocolate cream with cottage cheese is distributed on top of each pancake. We also cover the sides of the cake. 
The second half of the chocolate cream will just cool. Let's watch the cake. Let's spread the cream freely spread, slightly tilting the cake aside. We remove the cake for at least 6 hours in the refrigerator. 
Before serving, we decorate to your liking. You can decorate with strawberries, pancake roses, remaining for 1 tbsp. l. each of the creams (fill the syringe with cream and draw the spider webs). 
Bon Appetit!
I have long wanted to make a completely simple, harmonious, calm, not bright and not too sugary to taste home cake. This Krepville according to the recipe of Alena Kogotkova lay in my bookmarks for a long time. I have not done such cakes for a long, long time. Recently, more and more often I make complex multi-layer multilayer cakes. And I have to admit and completely agree with the recent post of Vicki Golovashevich, about the fact that making a multi-piece mousse cake is easier) I hardly will undertake such a cake in the near future! It is extremely easy to prepare and does not require hard-to-reach products, but time consumes enough! I now simply can not afford such a pleasure! Roll out 20 crusts ... this is not a joke to you) and also every bake))) On the other hand, if I were making similar cakes every day, then my productivity was much higher?
Although I confess honestly, we have already eaten it for a long time, and I still remember it) So much is a harmonious simplicity, homely, cozy! Maybe I'm just tired of complex flavors and sometimes I need to rest and drink a cup of coffee with such a light dessert ?!
I send this cake to Lenochka on her FM "Recipes from bookmarks" and Ksenia for her tasty competition.
INGREDIENTS (per cake d = 22 cm):
Dough for cakes:
80g butter room temperature
100 g of sugar
2 eggs
300 ml of milk
1/2 tsp baking powder
800-900 g of flour
Custard with condensed milk:
650 ml of milk
seeds 1 vanilla pod (optional)
3 eggs
4 tablespoons starch
1 bank of boiled condensed milk
120 grams of butter at room temperature
PREPARATION:
Crust:
1. In a bowl, beat the butter with sugar.
2. Add the eggs and beat again with a mixer until combined.
3. Add the milk, stir.
4. Mix a part of the flour with baking powder, sift and add to the oil-and-milk mixture. Gradually add all the flour. Look at the consistency: the dough should turn soft, but should not stick to your hands. Cover the bowl with the dough and let stand in a warm place for half an hour. (In the meantime, you can cook the custard).
5. Preheat the oven to 170 ° C.
6. Dough rolled into "sausage" and divide into 20 equal parts.
7. Each part is very thinly rolled to the desired size (I have 22 cm). I did this: rolled the dough on a silicone rug, the test against it was well molested and did not "sit down." Then immediately cut out a ring for the cakes circle of the desired diameter. The scraps stayed around, after baking becoming golden color, just suitable for sprinkling cake. While baking one cake, rolled out another. And so alternating all 20 cakes. The biscuit was baked for about 4-5 minutes, until slightly golden in color. I recommend to prepare the cream in advance and immediately, while the cakes are warm, lubricate them with a cream, so they will not dry out and not bend, and the cake will turn out even and neat.
8. Cut the scraps from the cake to the desired size or even into small crumbs and leave them to cover the cake.
Custard:
1. Boil the evaporated milk. To do this, lower the whole jar of condensed milk in cold water and cook over low heat for 2 hours. Keep water from boiling and pouring hot water, if necessary. Or you can take ready-made boiled condensed milk.
2. In the saucepan pour the milk and add seeds 1 vanilla pod, bring to a boil.
3. While the milk is heating, in a bowl, beat eggs and starch until it whitens and increases in volume.
4. Continuing to drive in eggs, pour in hot milk and mix a little more.
5. Return the mixture to the fire and cook until thick, stirring constantly. Try not to make lumps. In the event that the lumps still appeared, wipe the mixture through a sieve. Cool the custard.
6. Whip butter with boiled condensed milk. The products should be at room temperature.
7. Mix the custard and oil cream.
Assembly:
Grease each cake with cream. Do not forget to leave the cream for the upper cake and the sides of the cake. Cut the scraps from the cakes into crumbs and sprinkle the cream cake. Remove the cake for the night in the refrigerator so that it is well soaked.
It is difficult to say which country belongs to the kitchen cake "Crepeville", but from the French "crepe" is translated as a "pancake". And indeed, this dessert is a cake of thin cakes, similar to pancakes.
Although you will need to create as many as 20 cakes, do not be scared, because in practice this dainty is prepared very quickly and simply! Prepare Krepville for your family, and you will not regret!
Ingredients
Preparation
- 1 First you need to prepare the cakes. To do this, whip 80 g of butter with sugar, add 2 eggs, beat again, then pour in 300 ml of milk, then mix well.
- 2 Mix half the flour with the baking powder, sift and combine with the butter and milk mixture. After this, pour the remaining flour. Knead the dough so that it does not stick to your hands. Cover it and leave it in a warm place for half an hour. Roll the sausage out of the dough and divide it into 20 equal parts.
- 3 Each roll into a thin pancake, about 22 cm in diameter. To make the cake tidy, you can cut a circle of the desired diameter with a ring for cakes.
- 4 Bake cakes and scraps of dough at 170 degrees for about 4-5 minutes, until slightly golden in color.
- 5 To prepare the cream, pour the remaining milk into the saucepan and add the vanilla, bring the milk to a boil. Whisk the remaining eggs with starch until the weight turns white. Do not stop whipping eggs, pour hot milk into them and mix.
- 6 Put the mass on the fire and cook until thick, not forgetting to constantly stir it. The remaining oil whisk and add the condensed milk into it without stopping whipping. Mix both creams and cool.
- 7 Lubricate each cake with cream. Cut the scraps and decorate this crumb cake. After that, send the cake to the refrigerator.
Sunday, July 16, 2017
The name Crepville pancake takes its name from the French word Crèpe, which means pancake. In other words, a dessert consisting of a large number of thin pancakes, which are interlaid with filling. As a rule, as a layer, many cooks use custard, whipped cream, fruit berries, chocolate, nuts ... Yes, and do not list!
This pancake cake I cooked was exactly ordered, so we had strawberry jam with whipped cream, as well as a piece of chocolate and fresh strawberries. It turned out very tasty, juicy and fragrant Crepeville, which was highly appreciated by the little guests of the traitor at the festive table.
Thin pancakes you can bake according to your favorite recipe (I cooked the most simple on milk). The exact number of pancakes I can not say, because I did not set the task of counting them. Fatty cream for whipping was prepared by myself (according to this recipe) in the evening, and in the morning I picked up a cake. Strawberry jam is also my home ().
In general, I should note that in this recipe Crepeville cake is not so important proportions and choice of products, like the idea itself. You can easily create your own recipe, focusing solely on your personal preferences. For example, strawberries are replaced without any problems by any seasonal fruit or berries, jam - other stuffing, which goes well with pancakes, and decoration ... This is how the culinary fantasy tells. Come up, my dear, cook, experiment and please the family with home-made goodies!
Ingredients:
Pancakes:
Filling:
Decoration:
Preparation of dishes in steps with a photo:
To prepare the Crepeville pancake cake, we need the following products: milk of any fat content (I used 3.5%), wheat flour of the highest grade, greasy cream (fat content of at least 30-33%), strawberry jam and fresh select strawberries, chicken eggs medium size (45-50 grams each), refined vegetable (I have sunflower) oil, sugar and powdered sugar, bitter chocolate (you can substitute milk, if you like) and a little salt for taste. All products for pancake dough should be at room temperature, so remove them from the fridge beforehand.
Cooking dough for pancakes can be in any deep dish. We break into a container 3 chicken eggs, add 2 tablespoons of sugar and a pinch of salt. If you want, you can flavor the pancake batter with vanillin or vanilla sugar.
Again, whisk all the mixer to get a completely homogeneous dough without lumps. If you add all the milk at once, the pancake batter can be with lumps, and we do not need it.
We leave the dough for pancakes on the table for 10-15 minutes, so that the gluten of flour swells. After rest, the pancake dough turns out to be rather liquid, but much thicker than milk. If the dough is dense (it depends on the moisture content of the wheat flour), dilute it with milk or water until the desired consistency.
Now warm up the frying pan, grease it for the first pancake with butter and pour the dough. Quickly distribute the dough evenly over the entire surface and bake the pancake until the bottom side blurs on medium heat.
Thus, we prepare all the pancakes in milk. I got quite a lot (how many, I did not count), a diameter of 20 centimeters. You can have more or less depending on the size of the frying pan and the desired thickness of the pancakes. We leave the pancakes to cool, because the whipped cream does not like hot and will flow.
