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Bouchon Bakery's Crêpe Cake

Emma Kobolakis
  • minutes
  • Serves 8

INGREDIENTS

2

Oranges, Zest of medium

2/3 cup

Egg yolks

3/4 cup

Eggs

1 7/16 cups

All-purpose flour

3/4 cup

Custard powder* or all-purpose flour

1 1/16 cups

Granulated sugar

1 1/2 tsp

Kosher salt

2

Vanilla bean

1

Canola oil

14

Crape

2 oz

Butter, unsalted

2

Diplomat cream, Orange

1 1/8 cups

Heavy cream

1

Pastry cream

4 2/3 cups

Whole milk

1 1/8

sheets Silver leaf gelatin