There are a few steps
that need mastering at this stage. Broken down into 3 stages:
1.
Perfecting the crepe
Thin and delicate
Soft and pliable
Taste – balanced
Golden colour
The right size
2.
The base filling
Needs to be light but substantial
Flavourful
Sturdy and good
texture
Whipped cream
(Chantilly Cream) Custard (Crème Pattisiere) or a combination of both
3.
Toppings and Flavours
Recipe Development
Textural and fun
Extras:
Optimal temperature
Best style knife to
cut cake
Cake toppers for
occasions
Decoration and design
Presentation
Banoffee Crepe Cake
Filling 1: Whipped Cream
Filling 2: Salted Caramel
Fruit: Banana
Topping: Peanut Butter Oat Crumble
Notes
Crepe: Recipe by Alton Brown, mixed in a blender, there were a few lumps but
strained them out. Let rest at room temperature for 45 minutes, consistency of
thick cream, on the heavy side. Added 2 tsp of sugar for sweetness.
Pan: Medium sized pan, a touch on the large size. Low-medium heat was fine at
the beginning, but got hot at the end of cook. Batter was too thick, so didn't
spread all over before setting. Hand swirl action.
Yield: 12 crepes
Butter: Used a small touch before each crepe, was also in the batter.
Base Filling: Used whipped cream with sugar and vanilla. Used
Tupperware mixer, but not airy enough. Texture was kind of heavy, used a whole
punnet of cream (around 300ml) Taste not rounded but not sweet either, very
creamy.
Overall: Good combination of flavours, not to sweet, but could do with more
banana flavour and crepes need to be less thick and overpowering.
Improvements for
next time:
1.
Use a
thinner crepe recipe
2.
Try Crème
patisserie as a filling
3.
Try a
smaller pan, on a lower, steady heat (wait for pan to preheat)
4.
Melted
butter and oil to grease with a brush
5.
Rest crepe
batter in the fridge
6.
Taste
notes: more fillings, 2 bananas next time instead of 1, cookie crumble was a
stroke of genius.
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