Crepe Cake with Rose Water Cream

CREPE CAKE WITH ROSE WATER CREAM

This beautiful rose and vanilla-infused French layer cake, featuring the warm rich flavor of Madagascar Bourbon Pure Vanilla Extract and the delicate floral flavor of Rose Water is an elegant dessert that makes a show-stopping presentation.  TRUE CONFESSION: The ECG replaces the Diplomat Cream with our Instant Mousse Mix for a waaaaay easier dessert with just as much amazing flavor (see ****Cheater Note**** below).

Crepes

• 4 large eggs, room temperature
• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1/2 teaspoon kosher salt
• 2-1/2 cups whole milk
• 1 tablespoon unsalted butter, melted and cooled, plus additional for greasing crepe pan

Diplomat Cream

• 2 cups half and half
• 2/3 cups granulated sugar, divided
• pinch kosher salt
• 5 large egg yolks
• 1/4 cup cornstarch
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• 1 teaspoon Nielsen-Massey Rose Water
• 4 tablespoons unsalted butter, room temperature
• 1-1/2 cups heavy cream

****CHEATER Diplomat Cream****

• 4 cups heavey whipping cream
• 8 oz. Neutral Mousse Mix
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
• 1 teaspoon Nielsen-Massey Rose Water

Combine cream, flavoring, and Mousse Powder in a mixer bowl.  Using a wire whip, whip on low 1 minute until dissolved. Scrape down the bowl and whip on medium till peaks form (2-3 minutes). DO NOT OVER WHIP. 

To Assemble

• 1/2 cup heavy cream
• 1 tablespoon granulated sugar
• 1/8 teaspoon Nielsen-Massey Rose Water
• 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1/2 cup raspberries
• 2 tablespoons coarsely chopped unsalted pistachios
• edible rose petals, for garnish (optional)

Directions

Make the Crepes

Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of heavy cream.

Let the batter stand at room temperature for 15 minutes or cover and refrigerate overnight (do not refrigerate longer than overnight). Stir the batter before using.

Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).

Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear.

Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)

Make the Diplomat Cream (skip this step if using Neutral Mousse Mix)

Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.

While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.

Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.

Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.

Whisk in vanilla bean paste, rose water, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.

When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.

Assemble and Serve

Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream (or Mousse), leaving about a ½-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe.

Cover with plastic wrap and chill for at least 2 hours.

Whip 1/2 cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.