Gateau De Crepes A La Mayonnaise 16 Food

GâTEAU DE CRêPES DE LA MER

Steps:

• Il faut que les crêpes soient froides pour commencer. Le principe est simple: il faut poser une crêpe sur un plat (de préférence plat) puis la tartiner de mayonnaise et couper les aliments à chaque fois très fin pour que le gâteau soit aussi plat sur tous les bords.
• 1er étage : crêpe + mayonnaise + avocat
• 2ème étage : crêpe + mayonnaise + tomates
• 3ème étage : crêpe + mayonnaise + salade hâchée
• 4ème étage : crêpe + mayonnaise + oeufs durs
• 5ème étage : crêpe + mayonnaise + thon émietté
• 6ème étage : crêpe + mayonnaise + saumon fumé
• 7ème étage : crêpe + mayonnaise + oeufs passés dans la râpeuse à gruyère. Etaler partout sur la crêpe car elle finira le gâteau.

GâTEAU DE CRêPES

Steps:

• The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.
• Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
• In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
• Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.
• Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won't hold peaks. Fold it into the pastry cream.
• Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for crème brûlée, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners' sugar. Slice like a cake. Batter adapted from ''Joy of Cooking.'' Pastry cream adapted from ''Desserts,'' by Pierre Hermé and Dorie Greenspan.

GATEAU DE CREPES A LA MAYONNAISE [16]

Steps:

• Tartiner chaque crêpe de mayonnaise. Mettre une couche de tomates en rondelles... Puis, disposer une autre crêpe par dessus, avec des oeufs durs en rondelles. Ainsi de suite, avec les ingrédients dont on dispose, et monter le gâteau. On peut terminer en décorant avec des oeufs de lump. Placer au frais pendant 24 h, en tassant bien avec un film alimentaire; découper comme un camembert, et servir frais.