Tag Archives: French pastry

Café au Lait Crepe Cake with Orange Cream Sauce


Cafe au Lait Crepe CakeThis Café au Lait Crepe Cake with Orange Cream Sauce is my way of sending out a bad year and welcoming in a better New Year.  I wanted to do something special to reward all of us for doing our part and sticking it out.  Every part of this can be made ahead.  It can also be assembled ahead and refrigerated or frozen.

French Crepes for the Crepe Cake

This is actually an easy cake to make.  The crepes are a bit time consuming if you use one pan at a time but they can be made ahead and frozen.  Because the crepes are so delicate, the cake is easier to put together if the crepes are frozen. Please read my post on All Purpose French Crepes for a complete rundown on this French specialty with how to photos.

I used an 8” non stick pan to make these. The crepes themselves will be about 7”.  Have hand a stack of parchment paper or wax paper cut into 9” squares with which to stack the crepes as they come from the pan.

1 2/3 cups all purpose flour (235 grams or 8 1/4 ounces)
1 teaspoon salt
1 cup milk (whole or 2%)
1 1/2 cups water
5 large eggs
1 1/2 tablespoons brandy
3 tablespoons vegetable oil
1 stick of butter for the pan

Place all but the stick of butter in a food processor (by batches if necessary).  If by batches, whisk together in a large bowl after processing.  Let rest for 1 hour at room temperature or overnight in the refrigerator.

Over medium heat, swipe the pan with the stick of butter for the first crepe and every 4 or 5 after that. Ladle about 2 tablespoons or 1 liquid ounce of batter into the middle of the pan.  Quickly swirl the pan around to cover the bottom and about 1/4” up the side.

Brown on one side for about a minute or so, flip the crepe and brown the other side.  The first side of the cooked crepe is always the best looking.

Stack between paper as soon as it is done.  Cool to room temperature.  If not using immediately, wrap in plastic wrap and store in the refrigerator for a few days or place in a freezer bag and freeze for a month or so.

For use in the Crepe Cake, leave them frozen.

Yield:  About 24 crepes

Café au Lait Truffle Filling

The Café au Lait filling is from a line of truffles I designed some time ago. It calls for milk chocolate but semisweet could be substituted.  This can be made a week ahead and refrigerated.  Bring to room temperature to use.  It needs to be very soft but not liquid.

1 1/4 cups 40% cream
1 1/2 tablespoon instant coffee
15 ounces milk chocolate (425 grams)

Heat the cream and coffee until steaming.  Do not boil. Submerge the chocolate below the cream. Let sit 4 to 5 minutes.  Stir to incorporate chocolate, whisking gently towards the end to remove any lumps.  Pour into a storage container and bring to room temperature.  Refrigerate overnight or up to several weeks.  Bring to room temperature to fill the crepe cake.

Yield:  About 2 1/4 cups

Orange Cream Sauce for the Crepe Cake

The Orange Cream Sauceis a variation of the sauce for Crepes Suzette and was first featured in the Stuffed French Toast blog where you will find the how to photos.  This can be made days ahead and refrigerated.  Serve at room temperature.

The slightly tangy sauce compliments the richness of the cake.

6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch

Melt butter in a saucepan.   Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.

Add the orange liqueur and brandy; boil another 2 minutes to return to thickness.  In the meantime whisk the cream and cornstarch together.

Remove the orange mixture from the heat and let the boiling subside.  Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes.  Cool completely and store in the refrigerator.

Yield:  1 cup


Café au Lait Truffle Filling
Orange Cream Sauce

Remove the crepes from the freezer.  They may seem stuck together, but if you lift the paper under the crepe you should be able to slowly pull it away.  Also, after you get one side lifted, insert your hand under the crepe and it should pop off the stack.

Place one crepe on a serving plate or cake board.  If the crepes are at all moist, place a paper towel on top of them and press down to remove the moisture.  Blotting crepes for Cafe au Laiit Crepe Cake

Place one heaping tablespoon of the Café au Lait Truffle filling in the center of the crepe.Spoon of Filling Filling on Crepe Without delay, spread the it out to the edges, covering it entirely. Because the crepes are frozen and the filling is chocolate it will set up rapidly.Filling spread on crepe

Place another crepe on top of the filling and repeat the filling all the way to the top. Leave the top crepe plain.Cafe au Lait Crepe Cake filled

Wrap in film and refrigerate until completely set.Cake wrapped

When ready to serve, you can place a doilie on top and sprinkle it heavily with powdered sugar,  Carefully remove the doilie.Powdered sugar on Cafe au Lait cake

To serve, slice the Café au Lait Crepe Cake into about 12 servings. The servings may look small but the cake is very rich.Crepe Cake cut

Sunny Side Up Apricot Pastries


Sunny Side Up Apricot PastriesYou might recognize Sunny Side Up Apricot Pastries if you own “Baking with Julia” by Julia Child. Michel Richard, the consummate baker contributed the recipe.  These are a playfull French pastry featuring puff pastry, pastry cream and apricots.  The finished pastries look just like sunny side up eggs.  I told you he is the consummate baker! Continue reading

Raspberry Mascarpone Tarte Tropezienne


Raspberry Mascarpone TropezienneThere’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan.  It’s worth the read and I encourage you to take a look.  However, I don’t use her recipe.  I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading

Chocolate Raspberry Marzipan Gateau


Chocolate Raspberry Marzipan GateauThis Chocolate Raspberry Marzipan Gateau is a prime example of French baking. I can’t remember where this comes from, certainly I did not come up with it. The three hole paper is turning yellow with age so it has to be when I was learning and becoming interested in pastry as a profession.

A note on the bottom says, “This is a wonderfully moist and flavorful combination.” I love finding little notes on old recipes. Continue reading

A Discussion of Laminated Doughs


Kouign Aman for Laminated doughsIn the coming months, I am going to be featuring articles on laminated doughs.  While they have  a reputation for being difficult, the newer method of making them has taken a lot of the fear away.  It used to be that we were told there couldn’t be a single tear in the dough or the butter would all leak out or the layering of dough would suffer.  Well this easier method has the butter and detrempe or dough package cut up in little pieces, and then shoved together and rolled out.  No more worries.  This post will serve as a foreward to these individual posts.

Laminated dough refers to a baking technique in which many thin layers of dough, referred to as leaves, are separated by butter, as a consequence of repeated folding and rolling. There are different types of laminated doughs. Puff pastry, croissant, and Danish are the three original laminated doughs. Kouign Aman and cronuts are variations of one of those.

Croissant and Danish contain yeast, puff pastry does not. In addition, the initial dough or detrempe for Danish contains egg which the others don’t. A recent addition to laminated dough is the cronut which is basically doughnut dough that is laminated with butter. Kouign aman is a croissant type dough that is sugared when shaping producing a crackling caramel sugar coating. It can be filled or unfilled. I will blog about this one shortly. The photo that opens this blog is of the Kouign Aman.

Croissant or puff pastry can be savory as well as sweet.

Laminated doughs are often thought of as difficult or scary to attempt. Originally, lamination occurred when a lean dough (one with no or little fat) was rolled out and a butter block was encased in the dough. It was then rolled and folded several times to obtain a great number of thin layers of dough and butter. These are referred to as “turns”.

However recently, a much easier method is being used. I first introduced making puff pastry in a food processor in my first book, “The New Pastry Cook”. It was based on the Dutch system or  Scottish method of making puff pastry in a mixer which was introduced to America by Julia Child. Using a mixer allows you to use refrigerated cold butter. As a result, Julia cautioned not to use the processor for her method – and she was correct.

However, one simple change allows puff pastry or laminated doughs to be made in the processor. Freezing the butter and partially freezing the detrempe makes it possible to use the food processor. It has been interesting to see how many books and articles are now using this method or some variation of it. I was surprised to see the Culinary Institute of America’s “Baking & Pastry, Mastering the Art and Craft” now uses the Dutch system or Scottish method of making puff pastry in the mixer as opposed to the original butter block method which was always favored by pastry schools and professional pastry chefs.

There is another method of making puff pastry which is called inverse puff pastry. This is where the detrempe is on the inside and the butter is on the outside. There is an excellent article at http://www.chefeddy.com/2011/03/inverse-puff-pastry/.

Butter as used in Laminated Doughs
Butter is the preferred fat for incorporation because of its taste. However, any fat from lard to Crisco can be used, but isn’t suggested for reasons of taste. Vegetable shortening will give the highest rise and is used commercially in some ready to use puff pastry in supermarkets. But the lack of taste along with the coating it leaves in the mouth makes it undesireable.

It stands to reason that the higher the butter fat content the higher the laminated dough will rise when baked simply for the reason that the more fat there is, the more steam will be created as it melts  and releases its water in order to lift the dough. For this reason European butters such as Plugra, Kerry Gold and others are often recommended as they have an 82% butterfat content whereas most national brands of American butter contain 80% butterfat as mandated by congress.  I will be writing a post comparing the butters.

While yeast aids in lifting croissants, kouign aman, cronuts and Danish pastry, puff pastry is  completely dependant upon the steam produced by the water in the dough and in the melting butter to raise it.

Flour used in Laminated Doughs
Flours can vary depending upon what laminated dough you are making.  Generally speaking if the dough uses yeast, the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it.

My recipe for puff pastry uses pastry flour that I make by combining all purpose and cake flour. However, I recently heard Paul Hollywood of The Great British Baking Show, mention that strong flour (bread flour in America) should be used.

However, Rose Levy Beranbaum in her book, “The Pie and Pastry Bible” thinks bread flour is not such a great idea for puff pastry.

Stay tuned for my butter and flour tests using European and American butters as well as the traditional pastry flour and bread flour.

Rolling out the Dough
There is a special rolling pin called a tutove for rolling out laminated doughs. However, I don’t make them often enough to worry about it. I use my marble rolling pin on my marble tabletop. Marble is the best surface because it stays cold which helps keep the butter cold. The least desireable surface is wood. However, just pop the laminated dough into the refrigerator or freezer for a few minutes if it warms up too much.  Just keep it firm.

Originally puff pastry was rolled and folded in what was referred to as a single turn. That meant it was folded like a letter. The method I use is the double turn which means the dough is folded down from the top to the center and up from the bottom to the center, then folded in half at the center. This speeds up the process of rolling out and making turns. It is then turned 90° so the folded side is to the left for the next turn.

Resting the dough
During the rolling out and folding stage, the dough needs to be rested from time to time. While I have read it is because it springs back, I haven’t found that to be a problem with my method. The reason I rest it is to keep the butter solid. If the butter begins to soften you will roll it into the detrempe or onto the table and that is not what you want to do. The idea is to keep the butter between the sheets of the detrempe. So it is necessary, if using my method or anyone’s to keep the butter cold so it doesn’t mix with the dough or stick to the table.

Storing Laminated Doughs
When the dough is completed, it is best to leave it in the refrigerator overnight or up to several days. If not using it then, freeze it for up to a year for unyeasted doughs. Several months for yeasted doughs. Thaw it in the refrigerator overnight before using if frozen.  The product can also be made up and frozen then baked from the frozen stage.

Shaping the dough
Any laminated dough needs to be cut so the edges of the dough are not sealed or it won’t rise as dramatically. The dough needs to be cold to cut it. If it has just been rolled out, refrigerate or freeze briefly to firm up. When cutting use a sharp knife in an up and down motion. Do not drag the knife as that can seal the edges of the dough.

Also, if using cutters, do not twist them when cutting. Cut straight down and remove them straight up to keep the pastry from baking lopsided.  If you are unsure the cut has gone to the bottom, move the cutter side to side.

If you need to attach pieces of dough together, brush them with water and press them together lightly. I prefer this to egg as the egg can seal the pastry if it drips down but water won’t. I often glaze the finished product with an egg wash, but I don’t attach pieces with it.

Although scraps of laminated doughs will never reach the height of the original, they are still eminently useable. I usually piece mine together or stack them up, dust them lightly with flour and roll them out. If they soften, refrigerate them. Give them a turn, wrap them in film and refrigerate or freeze them.

Baking Sheets and Baking Temperatures
Light colored baking sheets lined with parchment paper should be used when baking laminated doughs. The high butter content can cause the items to burn fairly fast. Dark sheets brown more quickly and that is not what you want here. Also, I double pan all of the laminated doughs  to insure the bottom is not burned before the item is baked all the way through. I also bake on the middle rack of the oven to prevent burning the top which can happen if baked higher up in the oven.

Baking temperatures can be anywhere from 350°F to 425°F depending upon what is being baked. Some recipes, especially if the laminated dough is thick, start at a high temperature to get the maximum lift to the dough and then reduce the temperature to make sure it bakes all the way through. Follow the guidelines in the recipe.

When cutting laminated doughs to serve, use a serrated knife in a sawing motion to preserve the layers and not squash them. It is the exact opposite of cutting the dough before it is baked.

Research for this article came from the following:
The New Pastry Cook, Helen S. Fletcher
The Pie and Pastry Bible, Rose Levy Beranbaum
Baking & Pastry, Mastering the Art and Craft, CIA