Dessert

Black Star Pastry's crepe suzette cake

Name: Black Star Pastry crepe suzette cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Ingredients: 125g unsalted butter, chopped; 6 eggs; 180g plain flour; 100g caster sugar; 720ml milk, warmed; Cooking oil spray, to grease; 800ml milk; 2 tsp vanilla bean paste; 6 egg yolks; 2/3 cup (150g) caster sugar; 2/3 cup (100g) plain flour; 2 tsp cornflour; 150ml thickened cream, whipped; 1 tsp Cointreau; 250g mascarpone; 200g caster sugar; 20g unsalted butter; Pared zest of 2 oranges and 300ml orange juice; 2 tsp Cointreau

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I love the bitter orange flavour created when a toffee syrup on the edge of burning is stopped in its tracks by the addition of orange juice and zest, says Black Star Pastry's Christopher Thé.

125g unsalted butter, chopped
6 eggs
180g plain flour
100g caster sugar
720ml milk, warmed
Cooking oil spray, to grease

Cointreau creme Chantilly

800ml milk
2 tsp vanilla bean paste
6 egg yolks
2/3 cup (150g) caster sugar
2/3 cup (100g) plain flour
2 tsp cornflour
150ml thickened cream, whipped
1 tsp Cointreau
250g mascarpone

Burnt orange sauce

200g caster sugar
20g unsalted butter
Pared zest of 2 oranges and 300ml orange juice
2 tsp Cointreau

Method

1.

For the Chantilly, bring milk and vanilla to just below the boil in a saucepan. Whisk egg yolks, sugar, flour and cornflour in a bowl until pale and thick. In a thin, steady stream, gradually whisk hot milk mixture into egg mixture until combined. Return egg mixture to pan over low heat and cook, stirring constantly, until thickened. Transfer to a heatproof bowl, cover surface with plastic wrap and chill until cool.
2.

Whisk cooled egg mixture until smooth, then fold through cream, Cointreau and mascarpone until combined. Chill until needed.
3.

To make crepes, melt butter in a frypan over medium-high heat and cook, swirling pan occasionally, for 3 minutes or until foam has turned golden. Combine eggs, flour, sugar and a pinch of salt flakes in a bowl. Whisk in warm milk in a steady stream until well combined, then whisk in melted butter. Cover and stand for 1 hour.
4.

Grease a 20cm non-stick frypan and place over medium-high heat. Add 1/4 cup (60ml) crepe mixture to pan, swirling pan to coat evenly. Cook for 1 minute or until just set. Flip crepe onto a plate and stand until cool enough to handle. Carefully return crepe, cooked-side up, to pan and cook for 30 seconds to 1 minute to cook through. Transfer to a clean plate and repeat with remaining crepe mixture, greasing pan as needed. Set crepes aside until cooled.
5.

Place a crepe on a serving plate and spread with 1/4 cup (55g) Chantilly. Top with another crepe. Repeat layering process, finishing with a plain crepe. Chill for 2 hours or until firm.
6.

For the burnt orange sauce, combine sugar and 1/4 cup (60ml) water in a saucepan over high heat and cook, stirring, until sugar is dissolved. Bring to the boil and cook, without stirring, until a honey colour (this should take about 5 minutes). Add butter and swirl pan until well combined. Add pared orange zest and juice, and cook, stirring occasionally, for 5 minutes or until thickened. Stir through Cointreau. Pour sauce over crepe cake, allowing the zest to sit on top of the cake to serve.