Crepiere aux Fruits Rouges


I’m a bit of a Francophile and this dessert is a firm family favourite made for all our special occasions. I quite often add Cointreau or Grand Marnier as additional flavouring to the vanilla bean. This recipe serves 8-10.

Crepiere aux Fruits Rouges

Image credit: Micky

Ingredients

Crepe Batter

  • ¼ litre milk
  • 1 scant tablespoon sugar
  • 125 g plain flour
  • 2 eggs
  • 15g butter (melted)

Crème Patissiere

  • ½ litre milk
  • 15 g plain flour
  • 15 g cornflour
  • 4 egg yolks
  • 150 g sugar
  • Vanilla bean
  • 5 leaves gelatin
  • 500 ml cream with 35% milk fat, whipped
  • 1 punnet large strawberries; 2 punnets of small strawberries (this includes enough for coulis)

Equipment

  • 22-24 cm crepe pan
  • 20 cm cake circle without a base

Method

Crepes

  1. Put flour into a bowl, and make a well in the centre.
  2. Break the eggs into the well, add a tiny pinch of salt and the sugar.
  3. Add some milk and start stirring the contents together, gradually breaking down the wall of flour, then beat in the remainder of the milk.
  4. Finally, add the melted butter and leave to rest for about an hour.

Crème Patissiere

  1. Scald the milk with the vanilla bean.
  2. In a bowl stir together the egg yolks and sugar, then add the flour and cornflour.
  3. Delay with a little of the scalded milk, removing the vanilla bean, then return to the saucepan, add the gelatin and cook until thickened.
  4. Scrape out the vanilla bean and add to “pepper” the cream.
  5. Allow the cream to cool enough not to melt the whipped cream, but while still tepid, incorporate the whipped cream.
  6. This has transformed the crème patissiere into a crème Chiboust.

Assemble

  1. Place the circle on a large serving platter, and place crepe in the base.
  2. Spread 1/3 of the crème Chiboust over the crepe, and dot with some cut strawberries.
  3. Add a second crepe and another 1/3 of the crème, dotted with strawberries, then a third crepe and a third layer of cream and strawberries.
  4. Top with the final crepe.
  5. Allow to set a minimum of 4 hours in the fridge.
  6. When ready, lift off the circle and decorate the top with the larger punnet of strawberries, sliced and place with a spiral pattering around the tope crepe.
  7. Use the remaining strawberries to make a puree, sweeten and serve as a coulis.

Crepiere aux Fruits Rouges

Ruby's-Quilts-&-More120 Contributed by Christine of Ruby’s Quilts & More.

Ruby’s Quilts & More creates beautiful custom made “forever” quilts for babies, along with cot sets, fitted cot sheets and baby name cushions. You’ll also find a small range of homewares.



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