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crepe cake

Cake Suzette (Gateau de Crepes)

Course Dessert
Cuisine French
Keyword baking, Cake, crepes, dessert, pastrycream

Ingredients

For the Crêpes

  • 2 cups Whole Milk
  • 3/4 cup + 1/2 Tablespoon Eggs
  • 1 1/4 cups + 3 Tablespoons All-purpose Flour
  • 1 Tablespoon + 2 teaspoons Sugar
  • 3 1/2 Tablespoons Grande Marnier
  • 1 1/2 teaspoons Salt kosher
  • 1 Vanilla Bean or 1 Tablespoon Extract
  • 1 Tablespoon Unsalted Butter
  • Oil or Butter for cooking

Pastry Cream (Creme Patissiere)

  • 1/2 cup + 2 1/2 Tablespoons Egg Yolks
  • 1 Vanilla Bean or 1 Tablespoon Extract
  • 1/2 cup + 2 1/2 Tablespoons Sugar
  • 1/2 cup + 3 1/2 Tablespoons All-purpose Flour
  • 2 1/2 cups + 2 1/2 Tablespoons Whole Milk
  • 2 Tablespoons Unsalted Butter cut into small pieces, at room temperature
  • 1 Tablespoon Orange zest

Orange Diplomat Cream

  • 2 teaspoons Granulated Gelatin or 1 1/8 sheet Gelatin
  • 3 2/3 cups Orange Pastry Cream
  • 1 cup + 2 Tablespoons Heavy Cream whipped to medium peaks

Instructions

For the Crêpes Batter

  1. Add all ingredients except the butter to the blender and mix together thoroughly. 

    Add in your melted butter. Blend again, and pour through a strainer into an airtight container with a lid. 

    Refrigerate overnight.

Cooking the Crêpes

  1. Bring a large crepe pan or a 10” non-stick pan up to medium heat.

    Add your desired fat, be that oil or butter. Using a paper towel, wipe away any excess.

    Once the pan is heated thoroughly, lift the pan in one hand and add your crepe batter with the other (a ¼ cup should be enough). 

    Pour the batter into the center of the pan swirling as you do to thoroughly coat the bottom. 

    Cook until the batter is just set and the bottom is a light golden brown, this takes about 15-30 seconds. 

    Using a combination of the spatula and your hands flip the crepe in one swift motion. 

    Cook briefly until golden, transfer to a large plate or a sheet pan to thoroughly cool. 

    Crepes are ready for use ten minutes after they’re taken from the pan.

For the Pastry Cream

  1. Place a medium bowl in the ice water and a fine mesh strainer over the bowl. 

    In a standing mixer or in a large bowl with a hand mixer,

    Combine egg yolks and vanilla bean if you are using it (if using extract do not add it now as the flavor will be lost in the cooking of the cream) into your bowl mixing on medium-low for about 30 seconds. 

    Reduce the speed as you pour in the sugar, bringing it back up after it has been added. 

    Continue to mix until the yolks lighten in color and the mixture starts to thicken. When the whisk is lifted, the mixture should form a slowly dissolving ribbon. 

    Scrape down the sides of your bowl and add your flour mixing again until thoroughly incorporated. Keeping the mixer running pour in your milk. 

    When everything has been mixed completely, transfer all this into a large, heavy-bottomed saucepan and set over medium heat.

    Using a whisk, stir constantly to prevent the cream from scorching. Once you see bubbles breaking the surface, cook for five minutes longer or until pastry cream has thickened. 

    Pour the cream through the strainer immediately. Whisk the cream for a moment in the cold bowl to help stop the cooking.

    Add your butter, vanilla extract (if using), and orange zest, whisking until the butter has completely melted and everything is thoroughly combined.

    Transfer into a container and press a piece of plastic wrap directly against the surface of the cream. 

    This cream should be refrigerated for at least an hour and up to 4 days.

Orange Diplomat Cream

  1. Place the gelatin in a bowl of ice water to soften and “bloom”. If using granulated add just enough so the gelatin plumps up and softens.

    Transfer one-third of the Orange Pastry Cream to a pan and add the gelatin, if using sheets squeeze out any excess water before adding just the sheets. 

    Heat on low, stirring until the gelatin has thoroughly dissolved and the pastry cream has loosened up a little.

    Transfer your pastry cream to a large bowl and mixe very briefly till smooth. 

    Add the warmed gelatin/cream and mix again. Fold in the whipped cream in a couple of additions. 

    Press plastic wrap against the surface again and refrigerate until the gelatin has had a chance to do its work, and the cream has become firm. This takes roughly 4 hours.

Assembly

  1. Wrap a 10” cardboard round with plastic wrap.

    Fill a pastry bag with your Orange Diplomat Cream.

    Starting with your prettiest crêpe, pipe 80g/⅓ cup into the center. Spread with a small offset spatula, being extra generous with the sides. 

    Do this 12 times, topping your final layer of cream with the 13th crêpe. Wrap in plastic wrap, and refrigerate for 4 hours.

To Serve

  1. Unwrap the cake and invert onto a serving platter. Sprinkle the top of the cake with an even layer of sugar and using a propane torch, caramelize the top of the cake. Cut and serve!