BOURBON & BLACK WALNUT BUTTERSCOTCH MILLE CREPE

This  week has been one of firsts.  I won my first blue ribbon in the food contest at the Iowa State Fair.  I made my very first Croquembouche, and I made my first Mille Crepe.  Sorry that I can't show you what the inside looked like (and it's killing me to not see it either) but I had to present it to the judges whole.  It is so hard to cook for other people and not get to have a bite!  I don't know how professional chefs and bakers do it- I wouldn't have the willpower.  After the 10th Mille Crepe that I didn't get to eat, I'd be found having a breakdown in the walk-in cooler, fistfulls of cake in each hand.

I think I'll have to make another some time soon, just to have the satisfaction of slicing into those 20+ layers of crepe and pastry cream.  
If you want to improve your crepe-making skills and/or want a really fancy-looking dessert, this is the one for you.  I've seen it in various incarnations as matcha green tea and sweet bean to dulce de lece with vanilla, so once you get the hang of making pastry cream and crepes, you can go a little crazy with this one.  I'm thinking this fall might be a good time to try an apple cider one with a crackly candy apple top, or maybe a pumpkin cheesecake one with cardamom and cinnamon.  Oh my, I've got to stop.  

 

 

BOURBON & BLACK WALNUT BUTTERSCOTCH MILLE CREPE w/ DARK CHOCOLATE GANACHE & BROWNED BUTTER CREPES

*Note: the cream is a little sweeter than I'd generally prefer, but it's to balance out the tartness of the bourbon.

Cream:

1 T. bourbon

2 cups whole milk

4 egg yolks

1/2 cup brown sugar

¼ cup cornstarch

1/2 tsp. salt

1 tsp. vanilla extract

1 T. unsalted butter

2 T. chopped black walnuts

In a heavy sauce pan, warm milk over low heat.  In a bowl, cream egg yolks and sugar. Whisk in cornstarch until smooth.

Pour ½ cup of the warm milk into the creamed mixture and whisk to combine. Then pour the mixture in the pan of the warm milk.

Over medium heat bring it to a boil whisking constantly. When it starts to boil, whisk continually until the cream thickens.

Remove from heat and stir in unsalted butter and whiskey. Transfer to a heat-proof bowl, cover surface with plastic wrap, and chill in refrigerator for at least two hours.  Can be made ahead and stored in refrigerator up to two days.

For the crepes:

4 eggs

2 c. flour

2 ¼ c. whole milk

2 T. melted butter, slightly browned

1/8 tsp. salt

1 T. brown sugar

In a heavy skillet (light colored is best), melt butter on medium heat until lightly browned.  Remove from heat and set aside.  In a bowl, whisk all ingredients together, including the browned butter.  Heat a small pan over medium-high heat. Brush with small amount of butter to coat. Pour small amount of batter into the center of the pan and swirl to spread evenly as you pour. Cook until edges just begin to curl away from the edge of the pan, then flip with a spatula.  Allow to set, but don't let it get too browned.  Don't worry if the first couple of crepes are terrible- I've been making crepes since I was 10 years old and still today, the first few are always bad.  I can flip a crepe with my left hand while buttering the brush, or have two pans going at once, but every time I make them, I ruin the first few.  Stack crepes on a plate with parchment or wax paper between each one. Continue until all batter is gone. After they have cooled, begin stacking them and layering with the cream filling, until you run out of both, or have a crepe cake of your desired height. 

For the ganache:

½ c. heavy cream

½ c. dark chocolate, chopped (callebaut is the best, but you can also just use good chocolate chips, too)

In a microwave-safe bowl, heat the cream on High for one and one half minutes, then pour in chocolate chips.  Allow to sit for one minute to soften the chips, then whisk to combine.  Spread on top of finished crepe cake.  It’s okay if some spills over the sides.  Chill in refrigerator for one hour before serving.