True Gold Crepe Cake

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Whipped Ganache

Ingredients

404ml Cream (heavy)
404ml Cream (heavy)
0.5g Vanilla Paste
75g Whole Milk Powder
56g Cocoa Butter
100g Granulated Sugar
6g Gelatine (bloomed); Alternative: 30g Fish gelatine

Method

In a bowl, add cocoa butter & milk powder. Set aside until ready to use.
In a saucepan, add 1st quantity of cream, sugar and vanilla paste. Bring to a soft boil.
Pour over cocoa butter & milk powder in 2-3 stages.
Once the 1st cream has been incorporated, add gelatin. Blend with immersion blender.
Add 2nd cream to mixture and blend with immersion blender.
Strain & transfer to an air-tight container covering the top of the ganache with plastic film wrap.
Place in refrigerator for 24hrs for best results.
When ready to use the ganache, add desired quantity to a cold mixing bowl. Whisk until medium/hard peaks.

Part 2: True Gold Crepes

Ingredients

220g Flour (plain)
30g deZaan True Gold Cocoa Powder
30g Granulated Sugar
5g Salt
185g Eggs
500ml Milk
75g Butter (melted)

Method

Sift all dry ingredients into a bowl.
Add eggs and 100ml of milk to make a smooth soft paste.
Gradually mix in the rest of the milk and the butter (the batter should have a consistency of cream).
Let batter rest for 30 min in refrigerator before cooking crepes.
Refer to procedure for further instructions.

Part 3: Apricot Compote

Ingredients

600g Fresh Apricots (diced)
125g Granulated Sugar
1 Green Apple (pealed & diced)
1 Vanilla Bean
50ml Water
Apricot Kernels (reserved from the diced apricots)

Method

In a pot, add apricots, apple, sugar, vanilla bean and water. Cook on low heat until apricots have softened.
Add apricot kernels.
Cook until apricots are fully cooked through and mixture has become a bit thick.
Transfer to a container and allow to cool down completely.
Pulse the compote for 30-40 sec. or until semi-smooth texture.
Transfer to a piping bag and reserve in the refrigerator until ready to use.

Part 4: Roasted Apricots

Ingredients

6 Apricots (halved)
50g Olive Oil
25ml Lemon Juice
½ Dried Vanilla Bean
Parchment Paper (cut to size of pan)

Method

Preheat oven to 155ºC/311ºF.
Heat a large pan (medium-high heat).
Add parchment paper & 15g of Olive oil.
Add apricots (flat side down).
Cook until to a nice brown colour.
Transfer a gastro-pan (2-4 cm thick).
Continue cooking in oven until the apricots are tender. Being careful not to overcook.
Once cooked, transfer to a perforated gastro-pan so that the excess juice streams off.
Reserve until ready to serve.

Part 5: Preparation and Assembly

Ingredients

Toasted, Sliced Almonds

Method

Prepare a crepe pan or skillet a spatula, a plate (baking paper), and some butter or oil for greasing the pan.
Rub the pan with a bit of oil, heat the pan on medium heat until very hot.
Take off heat and add about 45ml of crepe batter.
Very quickly, tilt the pan to cover the bottom with a thin layer of batter.
Return pan to heat and cook for about 1- 1 ½ minutes (until the bottom is lightly browned).
Flip the crepe, and lightly brown the other side, about 1 minute. Transfer to a sheet tray lined with parchment. Note try not to stack the crepes.
Repeat steps 3-6 until the crepe batter is finished.
On a cake board add first layer of crepe. Pipe an even (but thin) layer of whipped ganache covering the crepe.
Add another crepe layer and pipe an outer ring of whipped ganache. Fill the middle with apricot compote.
Repeat this step until you have approx. 10-12 layers of crepes.
Pipe decoratively over the top with whipped ganache.
Finish with dollops of apricot compote and supreme of roasted apricots on top. Sprinkle with the toasted sliced almonds.
Refrigerate to set.
Cut slices when cake is cool.

MORE RECIPES FOR True Gold

Petit Cocoa Raspberry Cheesecake Gateaux

Cocoa Kabocha Pie

True Gold Citrus Almond Gateau Voyage

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