Besides Fashion, Oscar de la Renta's, Laura Kim Has a STRONG Admiration for Cooking
Below Laura prepares one of her favorite desserts at home, Gâteau de Crêpes, in this season's botanical dress
INGREDIENTS
CREPE BATTER:
6 TABLESPOONS BUTTER
3 CUPS MILK
6 EGGS
1 ½ CUPS FLOUR
7 TABLESPOONS SUGAR
PINCH SALT
VANILLA PASTRY CREAM:
2 CUPS MILK
1 VANILLA BEAN, HALVED AND SCRAPED
6 EGG YOLKS
½ CUP SUGAR
1/3 CUP CORNSTARCH, SIFTED
3 ½ TABLESPOONS BUTTER
ASSEMBLY:
VEGETABLE OIL
2 CUPS HEAVY CREAM
1 TABLESPOON SUGAR OR MORE
3 TABLESPOONS KIRSCH CONFECTIONERS' SUGAR
THE DAY BEFORE, MAKE THE CREPE BATTER AND THE PASTRY CREAM.
THE PROCESS:
STEP 1: 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.
STEP 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.
STEP 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.
STEP 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.
STEP 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.
STEP 6: LAY 1 CREPE ON A CAKE PLATE. USING AN ICING SPATULA, COMPLETELY COVER WITH A THIN LAYER OF PASTRY CREAM (ABOUT ¼ 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 CRÈME BRÛLÉE, SPRINKLE THE TOP CREPE WITH 2 TABLESPOONS SUGAR AND CARAMELIZE WITH THE TORCH; OTHERWISE, DUST WITH CONFECTIONERS' SUGAR. SLICE LIKE A CAKE
SERVES 10
HAPPY FEASTING!
RECIPE FROM NEW YORK TIMES. BATTER ADAPTED FROM "JOY OF COOKING." PASTRY CREAM ADAPTED FROM "DESSERTS," BY PIERRE HERMÉ AND DORIE GREENSPAN.