The main component of this dessert needs no further introduction. I'm talking about crepes; I have never met anyone who doesn't like crepes. I think that's because it's simple, yet very versatile to everyone's preference. There are tons of savory or sweet toppings and fillings that can be served with crepes; the variety is endless.
One way of serving crepe is by making it into a cake; hence crepe cake, crepe gateau or mille crepe. With my gateau, I chose to have an orange cream filling, but I should have known better. Despite the help of a full blast air-condition, the cream I whipped melted so quick because of the summer heat.
- Line the sides and bottom of your mold with cling film then with crepes. Allow the cling film as well as crepes to hang over the rim of the mold.
- Pipe a layer of orange cream (or your chosen filling).
- Stack a sheet of crepe on top of the filling, folding the perimeter of the crepe to fit into the mold.
- Pipe a layer of filling again then stack another crepe. Keep on piping and stacking until you reach the rim of your mold finishing with a layer of orange cream.
- Fold the crepes that are hanging over your mold towards the top of the orange cream.
- Use another crepe to fully cover the top of the cake. Wrap with cling film and refrigerate for at least 2 hours before garnishing and serving.
This method of making a crepe gateau is adapted from Le Cordon Bleu Dessert Techniques. A more simple way of making a crepe gateau is by simply stacking crepes and filling alternately. About fifteen layers of crepe as well as filling would look handsome.
I had some excess crepe and orange cream, so I made some crepe fans then just topped it with the orange cream. It's the same taste with the gateau of course, just served in a different way.
Components used for this dessert treat: