Passionfruit Mille Crepe Cake

INGREDIENTS

PASSIONFRUIT CARAMEL SAUCE

• 300g sugar
• 70g water
• 170ml passionfruit juice
• 80g passionfruit pulp

• PASSIONFRUIT CURD-MAKES 800ml
• 200ml passionfruit juice
• 8 egg yolks
• 160g caster sugar
• 210g butter, cold cubed
• 150ml thickened cream

CREPES

• 3 cups milk
• 1 ½ tsp vanilla paste
• 6 eggs
• 1 ½ cups plain flour
• 1/3 cup caster sugar
• Pinch salt
• ¼ cup melted butter 

DIRECTIONS

PASSIONFRUIT CARAMEL SAUCE

1. Combine the sugar and water in a pot and cook to a light caramel. Taking care as the sugar may spit, add the passionfruit juice. Reduce to a low heat and simmer for 10 minutes.
2. Remove from the heat and stir in the passionfruit pulp.
3. Cool completely. (Keeps for 1 month)

PASSIONFRUIT CURD

1. Combine passionfruit juice, yolks and sugar in a heatproof bowl. Place the bowl over simmering water and stir continuously until mixture coats the back of a wooden spoon thickly.
2. Take the bowl off the heat and whisk in cold, cubed butter until dissolved. Put the bowl into an ice bath to cool the curd quickly.
3. Place the curd intojars. Refrigerate until required.

CREPES

1. Warm the milk in a pan with the vanilla paste.
2. Using your KAMBROOK hand mixer on a low speed, mix together the eggs, flour, sugar and salt until combined. Slowly incorporate the melted butter, milk and vanilla mixture.
3. Let the batter rest if time allows, preferably overnight.
4. After resting, give the batter a quick whisk to bring it back together.
5. Heat your KAMBROOK pancake perfect skillet. Measure ¼ cup of crepe mix and pour into the KAMBROOK pancake perfect skillet, swirling to form a thin layer of crepe mix over the surface of the skillet.
6. Cook for 2-3 minutes, then flip your crepe using a flat rubber spatula. Cook the other side for a further 3 minutes or until lightly browned.
7. Lay your crepes out in a single layer, don’t layer them yet as they will continue to cook and become soggy.

ASSEMBLY

1. Line a similar sized spring form cake tin with cling film.
2. Using your KAMBROOK hand mixer, attach the beaters and whip the cream until light and fluffy.
3. Fold the whipped cream and the passionfruit curd together.
4. On a plate, begin by placing 1 crepe and then 2 tbsp of the passionfruit curd and whipped cream mix .
5. Gently spread the curd / cream out evenly.
6. Then place another crepe and then 2 tbsp of curd / cream mix, gently spreading the curd / cream mix out evenly.
7. Continue until 10 crepes high.
8. Then carefully transfer the crepe cake to your lined spring form tin and repeat the process until you have achieved a 20-25 layered crepe cake, be sure to top with a crepe, not the curd.
9. Place the tin in the refrigerator overnight to set.
10. Place your crepe cake onto a cake plate and tip your passionfruit caramel over the cake.

 

TIPS              

• Measure the same amount of passionfruit curd every layer to have a consistent look between crepes
• Don’t leave your caramel.  When it starts to brown, it will burn quickly              
• Buy frozen passionfruit to save time             
• Avoid the tinned passionfruit pulp, as it tends to be sweetened

 

Why rest the batter?

Resting your crepe allows the starch to hydrate (absorb the liquid in the batter), it minimises the air bubbles in the batter and allows the gluten that has formed to ease which will give you an easy to eat crepe rather than a tough, chewy crepe

 

Mille means 1000 layers