Wednesday, 30 June 2010

Orange Cream Crepe Gateau

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.

Regardless of the misfortune of the filling, the cake tastes sensational. The taste is very similar to that of crepe Suzette - my favourite crepe if I may add. This cake is really easy to whip up; well taking into consideration of the weather that is. There's only two components to this cake - crepes and orange cream. Assembly is fun and easy.

  1. 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.
  2. Pipe a layer of orange cream (or your chosen filling).
  3. Stack a sheet of crepe on top of the filling, folding the perimeter of the crepe to fit into the mold.
  4. 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.
  5. Fold the crepes that are hanging over your mold towards the top of the orange cream.
  6. 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.
Once  the gateau has been chilled you can now unmold and garnish. This is how the gateau would look like once you have unmold it.

As for the garnish, use spare crepes and pleat them on top of the cake; finish off with orange wedges and orange peel. If you want some grandeur, flambe the whole gateau with rum, Grand Marnier or Cointreau.

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:
Bisou bisou,


  1. LOVE, LOVE, LOVE your gateau! Well done!
    I missed you on the June DB's challenge!

  2. thanks Renata! :) Yeah, I wasn't able to join DB last month.. budget didn't allow me.. but I'm definitely looking forward to this month's challenge :)


♥ Love to hear what you think of my post!:) Everyone's welcome to comment :) Bisou bisou ♥


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