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.