Happy belated new year everyone! I hope all of you had a great time partying all night long or had a quiet time at home with friends and family. If you’re wondering what the heck I did, I went with the latter option. I’m not exactly the nightlife-lovin’ gal. I just shared a bottle of Prosecco with my family at midnight and made this cake several hours before. [Points down]
Yup, I made a gâteau de crêpes cake with green tea pastry cream. (For a not-so-fancy name would be a crêpe cake). All thanks to Seungmi for giving me the book, Chocolate Epiphany for Christmas. Looking through the entire book made me drool and yet it motivated me to create a time consuming cake. It’s just a lot of waiting – resting the batter for at least two hours in the refrigerator and cooling the pastry cream, then making A LOT of crêpes for the darn cake.
As you might notice, the green tea isn’t so green. I didn’t use any matcha green tea powder. I replaced it with my aunt’s Bi Luo Chun tea because I don’t want to spend $10 for a tin of tea that I’m not intending to drink and the tea that I’ve replaced with was quite intense, bitter and floral that I could use it. Problem was, I didn’t use enough of the tea despite dumping a large amount when I infused it with the milk. [sighs] The other drawback was the fact that I spread the pastry cream too thinly that the cream was almost been totally absorbed by the crêpes. Bah. It’s a learning process and I’m willing to re-do this cake in the near future. It tasted good but of course, there’s always room for improvement on my end.
As for my baking lovin’ readers, I would type out the recipe but I’m too lazy to do so. It doesn’t help that the book is at home, too. Double d’oh! If you want me to send you the recipe, just email me. I think Francois Payard would have issues with me if I posted it on my blog.