Crepe Cake with Rose Water Cream

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The aroma of fresh roses is one that instantly evokes feelings of romance, elegance, and femininity. Did you know that you can cook with floral flavors? Widely used in Persian recipes and popping up with increasing prominence in an array of cuisines, Rose Water is a unique and easy way to infuse dishes with the delicate scent of rose petals.

For this recipe, I used Nielsen-Massey’s Madagascar Bourbon Vanilla Extract to make a batch of lightly-sweetened crepes. For the filling, I made a Rose Water and Vanilla Bean pastry cream (using Nielsen-Massey’s rose water and vanilla bean paste), and lightened it with pillowy whipped cream.

Topped with Rose Water-Vanilla flavored whipped cream, fresh raspberries, pistachios, and sugared rose petals, this beautiful cake would be perfect for celebrating Valentine’s Day, Mother’s Day, or adorning any spring dessert table.

Ingredients

Crepes
  • 4 large eggs , room temperature (216g)
  • 2 cups all-purpose flour (240 g)
  • 2 tablespoons granulated sugar (25 g)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (5 mL)
  • 1/2 teaspoon kosher salt (2.2 g)
  • 2-1/2 cups whole milk (600 mL)
  • 1 tablespoon unsalted butter , melted and cooled (14.2 g), plus additional for greasing crepe pan
Diplomat Cream
  • 2 cups half and half (480 mL)
  • 2/3 cups granulated sugar , divided (130 g)
  • pinch kosher salt (0.2 g)
  • 5 large egg yolks (88.3 g)
  • 1/4 cup cornstarch (30 g)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (5 mL)
  • 1 teaspoon Nielsen-Massey Rose Water (5 mL)
  • 4 tablespoons unsalted butter , room temperature (56.8 g)
  • 1-1/2 cups heavy cream (360 mL)
To Serve
  • 1/2 cup heavy cream (120 mL)
  • 1 tablespoon granulated sugar (12.5 g)
  • 1/8 teaspoon Nielsen-Massey Rose Water (0.625 mL)
  • 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (1.25 mL)
  • 1/2 cup raspberries (65 g)
  • 2 tablespoons coarsely chopped unsalted pistachios (17 g)
  • edible rose petals , for garnish (optional)

Instructions

Make the Crepes
  1. Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of heavy cream.
  2. Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.
  3. Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).
  4. Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear. 
  5. Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)
Make the Diplomat Cream
  1. Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
  2. While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.
  3. Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.
  4. Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.
  5. Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
  6. When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.
Assemble and Serve
  1. Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream, leaving about a 1/2-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe. 
  2. Cover with plastic wrap and chill for 2 hours. 
  3. Whip 1/2 cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.