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Crepe Creation 1: Banoffee

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

Base: Vanilla Crepe (Alton Brown Recipe)
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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