I’m not a fan of store bought cakes, especially the ones that come in huge slabs and have an unsightly amount of gross icing.
Frankly I don’t know anyone who likes “slab” cakes. With that being said I like making people cakes/ cupcakes that make them feel special on their birthday. Everyone deserves to feel special
The week that just passed happened to my brother’s birthday. He had mentioned something about wanting Boston cream for his birthday. My brother doesn’t have much of a decadent sweet tooth , so I attempted to look for something that wasn’t too heavy with still an element of sweetness.
And alas the Boston cream crepe cake was born!
This cake legitimately tasted a Boston cream donut. I KID YOU NOT. Surprisingly I’m not much of a dessert person – I’m not even kidding you. I just really like making desserts, my Mom thinks there is something wrong with me. Anyways I ended up actually eating an entire slice , which I normally only eat a bite to see that it turned out. This cake is the perfect balance of sweet, creamy and light. That being said my Mom who has a sweet tooth loved it too!
Okay so first thing you’re going to want to create would be your custard for the filling between the crepes. Custard is a pudding like dessert mostly made up of egg yolks , sugar and milk. It can be used in trifles, in donuts and eaten on its own.
Mix together your egg yolks and your sugar in medium sized bowl until fully combined.
Heat heavy cream and milk on medium high heat until simmering and salt until simmering. This will only take a few minutes. Once simmering take it off the element.
Then combine the cream and milk mixture with the egg yolk and sugar mixture. You may need a couple of family members volun(tell)teer to help you with this.
Add mixture back to medium high heat. Heat for about 1-2 minutes until it has thickened to about pudding consistency. Take off the heat and add vanilla. Allow to cool down to room temp.
Just a little bit of mom interference – isn’t that what mom’s are skilled at doing though?
When you’re letting the custard cool down it is time make the crepes. Okay so a general rule of thumb is that your first 3 to 4 crepes are not going to be pretty and possibly disastrous , so seriously don’t be discouraged.
Boil about 4 cups of water in a kettle. In a large bowl combine flour, eggs, milk, oil, salt, sugar and baking soda. Mix well until consistent texture.
Slowly, start adding 1/2 cup of the hot water at a time to the batter. Whisking g constantly until the batter reaches the consistency of melted ice cream ( or thinner). This batter looked thinner than most crepe batters I’ve made, but they turned out great!
Use an 8 inch pan to make the crepes. Lightly spray your pan with cooking spray. Use about a half a ladle full for each crepe. Cook on medium high on each side for a few minutes each. Crepes are meant to be light and thin, they aren’t suppose to look like pancakes.
Transfer onto a plate. I like to just slide them off like this to avoid ripping them.
This recipe will make about 20 crepes. Although I messed up quite a few so I ended up doubling the recipe in anticipation of that happening. After they are done store in the fridge until you are ready to use them.
Next up: the Ganche! Ganche is great because it is so versatile and easy. All ganche tradtionally consists of is chocolate and heavy cream. It is also what tops a boston cream donut!
First bring your cream to boil – be careful to watch it , to avoid it bubbling up and overflowing. Once boiling take off the heat and add to a bowl of your chocolate and mix until the consistency is smooth.
After that stick it in the fridge to cool down and thicken.
Okay so ill let you all learn from my mistake: first thing using milk chocolate and secondly not cooling for long enough. Milk chocolate is good for lots but not typically for ganache since it doesn’t have a very high cocoa percentage. Which makes it a lot thinner and takes away from the traditional ganache appearance. Secondly I only allowed it cool in the fridge for about 30 minutes , when I probably should have let it set for about 2 hours. The great thing about ganche is that it can be used a super thin sauce , but it can also be turned into a spread depending on how long you refrigerate it for.
Regardless it still tasted great!
After all your ingredients have cooled it is time to assemble your cake.
Assemble your cake on a cake stand or regular plate. One crepe at a time lay it down on the stand and add a thin layer of the custard on top and repeat until you’ve used all your crepes.
Look at that custardy goodness.
Let the Cake sit in the fridge for about an hour or two to let everything set.
After you take it out top with ganache. Like I said before my ganache was pretty thin so feel free to let it sit for hours or even overnight!
In all it’s fine glory
You better believe those are tea lights – we are a very resourceful family.
The birthday boy – ahh he is 19!
All the layers gave a real “woaaah” result.
My brother is so special to me. Over the years i’ve been thankful enough to not only have my brother around but to become good friends with him. He is incredibly compassionate , kind, understanding and overall just has a heart of gold. He makes me laugh all the time especially when I’m having a bad day It’s always great when your family becomes your friends I appreciate him so much and I’m so thankful I get to call him my brother. Love you Michael aka Migeal.
Boston Cream Crepe Cake
- 2 cups flour
- 3 eggs
- 2/3 cup milk
- 1/4 cup veggie oil
- 1 tsp baking soda
- 4 tbs sugar
- 1/2 tsp salt
- 3 to 3 1/2 cups of boiling water
(Consistency should be like melted ice cream)
- 1 cup of whole milk
- 2/3 cup of heavy cream
- 2/3 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 3 tablespoons flour
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
- 4 ounces semisweet chocolate
- 1/2 cup heavy cream, boiling
- Custard: Whisk together the egg yolks and sugar until combined. Add flour, whisk very well and set aside while heating the milk. Heat milk, heavy cream, butter and salt until simmering. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well, slowly. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within a minute or so. Take off heat. Whisk in the vanilla, set aside to cool to room temperature.
- Crepes: Preheat a non-stick pan on medium high heat. Combine flour, eggs, milk, oil, salt, sugar and baking soda. Whisk all well. Slowly, start adding 1/4 cup of the hot water at a time to the batter. Whisking constantly until the batter reaches the consistency of melted ice cream. Pour about a ladle-full into the hot pan and swirl slowly. For this cake, I used a little bit more batter on each crepe and spread around to about 8-inch round crepe. Cook for a minute or so on each side, until golden.
- Ganache: Bring the heavy cream to boil, be careful to watch it so it doesn’t spill over.
- Pour the boiling cream over the chopped chocolate and stir until melted. Put in the fridge to let cool and set to the consistency you desire.
- To assemble the cake: Spread a somewhat thin layer of custard on each crepe as you stack them of top of each other. Refrigerate for a few hours or overnight to let the cake set.
- Ganache can be poured on the cold cake, before serving.
As I said you can double the crepe batter to ensure you won’t run out
Partially adapted from : http://willcookforsmiles.com/2013/08/boston-cream-crepe-cake.html