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fundamentally-flawed
Fundamentally-flawed is Lee Sihan. 25 going on 26, she is a dessert enthusiast, |
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about this blog
This blog was opened by Sihan to accomodate her mindless musings and daily rantings.Do enjoy your stay here, and don't take what's not yours! contact her
Feel free to drop her an email at frost.bound[at]gmail[dot]com
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Birthday sunrises and coffee machines
 I'm hoping you wouldn't notice the increment in the number above. But i'm very sure you would have by now. I'm suffering from mid-20s crisis and the reality hits me like the hidden immensity of sunken icebergs.  G and I decided to bake a birthday cake (albeit a delayed one) to ease me into the 'upgrade'. The boy even threw in a Nespresso machine to sweeten the deal. as quoted in the latest express christmas episode of Modern Family, "everyday is December 16th.". we should impose that as a royal decree. The cake, a royal spectacle of toppling and slip shod layers of thin crepe and vanilla bean custard, a mixture of creme patisserie and whipped cream. After the assembly, I sighed in deep acknowledgement and understanding of the cake's hefty price tag in bakeries and boutique patisseries. Sure enough, a dedicated crepe pan (*ka-ching*) would help a great deal. A controlled flame (something we're short of in the hostels) would certainly eliminate the prospects of missing finger prints. After 12 crepes and 2 fizzled attempts, we were ready to assemble the cake only to be met with runny creme pat, I can't even imagine the shame that ensues. Perhaps the recipe could use a little revision. Anyhow, the cake was right up my alley. Peeling back the layers just like you would a rainbow kueh lapis cake. Right, now we've sparked off a new craving. Buggers.  Gâteau de Crêpes batter from ”Joy of Cooking” and the pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan. For the crepe batter: 6 tablespoons butter 3 cups milk 6 eggs 1 1/2 cups flour 7 tablespoons sugar Pinch salt For the vanilla pastry cream: 2 cups milk 1 vanilla bean, halved and scraped 6 egg yolks 1/2 cup sugar 1/3 cup cornstarch, sifted 3 1/2 tablespoons butter For assembly: Corn oil 2 cups heavy cream 1 tablespoon sugar or more 3 tablespoons Kirsch Confectioners’ sugar. 1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight. 2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath. 3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate. 4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes. 5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream. 6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.  Did I mention that G and I made an impossibly early trip to Manly beach just cause I insisted on it being on my birthday wish list? What a sweetie pie. Some photos after the jump.   Watching Sunrise from the Manly Ferry.    fabulous croque monsieur from three beans cafe @ Manly Beach  Labels: beach, birthdays, cakes, recipes |
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