mmanurere: Doctor Manhattan (Default)
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The crêpe batter and crème pâtissière are chilling in the refrigerator. Later tonight I'll make the crêpes.

Tomorrow morning, I make ganache, spread it (along with raspberry preserves and the crème pâtissière) in between the however-many-layers-of-crêpe-I-can-manage, chill the whole stack, then make another batch of ganache to cover the whole thing.

I've never done a mille-crêpe before, but I couldn't resist adding chocolate (and rasperry, in honor of the so-rich-it's-almost-inedible ganache-and-raspberry-filled "truffle cake" my family gets from the local cake place for most of our gatherings). Maybe another time I'll do the more "normal" (pastry cream only) version.

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mmanurere: Doctor Manhattan (Default)
mmanurere

July 2012

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