Comments on: gateau de crepes http://smittenkitchen.com/2007/06/having-my-cake/ Sat, 11 Feb 2012 11:23:26 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: leslie http://smittenkitchen.com/2007/06/having-my-cake/#comment-1482867 leslie Mon, 16 Jan 2012 18:07:32 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-1482867 Hi all, Thanks for your comments on Cakes. I agree with you that a good home made cake is just devine. The tip on using a sandwich bag for poping a design on a cake is a great idea. I have 2 cakes to make in the next 2 months. Yes, wrapping ahead of time and refrigerating is a great tip too. I think now my schedule is getting busier your tips are great and will get me focused. Yes Butter is grand and much better for you than crico. best, Lelsie Hi all,
Thanks for your comments on Cakes. I agree with you that a good home made cake is just devine. The tip on using a sandwich bag for poping a design on a cake is a great idea. I have 2 cakes to make in the next 2 months. Yes, wrapping ahead of time and refrigerating is a great tip too. I think now my schedule is getting busier your tips are great and will get me focused. Yes Butter is grand and much better for you than crico.
best, Lelsie

]]> By: Matthew O'Brien http://smittenkitchen.com/2007/06/having-my-cake/#comment-1369654 Matthew O'Brien Wed, 28 Dec 2011 19:26:41 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-1369654 I made this cake for our holiday party this year and last, and it's a hit. If you have a cold kitchen and/or a small sieve, be sure to take the temperature of your pastry creme before you use the water bath. The first time I made this, I sieved directly into a bowl in the ice water bath, and the pastry creme was too cold to melt butter by the time I was done. That was remedied easily enough with a double boiler I made this cake for our holiday party this year and last, and it’s a hit. If you have a cold kitchen and/or a small sieve, be sure to take the temperature of your pastry creme before you use the water bath. The first time I made this, I sieved directly into a bowl in the ice water bath, and the pastry creme was too cold to melt butter by the time I was done. That was remedied easily enough with a double boiler

]]> By: deb http://smittenkitchen.com/2007/06/having-my-cake/#comment-1178750 deb Mon, 21 Nov 2011 03:12:28 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-1178750 I've never tried a crepe in a sheet pan. Can't hurt to audition a small batch! I’ve never tried a crepe in a sheet pan. Can’t hurt to audition a small batch!

]]> By: Cecilia Cámara http://smittenkitchen.com/2007/06/having-my-cake/#comment-1178308 Cecilia Cámara Mon, 21 Nov 2011 00:57:46 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-1178308 Hi! I wanted to know if you think baking the crepe batter in sheetpans would work for a cake like this. I do some catering and I was asked to make 200 crepe layer cake petits fours and I'm seriously dreading the crepe making part (one at a time, that's crazy)...I'll try it anyway, but I was wondering if you had done something like that before. Anyway, I absolutely love your blog, great reading and awesome recipes. Hi! I wanted to know if you think baking the crepe batter in sheetpans would work for a cake like this. I do some catering and I was asked to make 200 crepe layer cake petits fours and I’m seriously dreading the crepe making part (one at a time, that’s crazy)…I’ll try it anyway, but I was wondering if you had done something like that before. Anyway, I absolutely love your blog, great reading and awesome recipes.

]]> By: Nadia http://smittenkitchen.com/2007/06/having-my-cake/#comment-915161 Nadia Tue, 13 Sep 2011 15:14:23 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-915161 I've drooled over this recipe since I first saw it in 2007, and have waited for the right occasion to make and serve this. So tonight, for my 25th birthday, I'll be sharing it with my two closest friends. I'm so excited! :) I’ve drooled over this recipe since I first saw it in 2007, and have waited for the right occasion to make and serve this. So tonight, for my 25th birthday, I’ll be sharing it with my two closest friends. I’m so excited! :)

]]> By: Sarah from Virginia http://smittenkitchen.com/2007/06/having-my-cake/#comment-834332 Sarah from Virginia Thu, 11 Aug 2011 18:50:40 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-834332 I really wanted to make an IMPRESSIVE cake recently, and since I'm no great shakes in the decorating department this really fit the bill! You'll get oohs and aahs when the first slice gets cut, guaranteed. All those layers! (Also, loved eating the ruined crepes. It's a REALLY good crepe recipe -- all crepes should have browned butter in them, I've now decided.) I didn't bother to strain the pastry cream before putting it together, but just kind of whisked it with a fork, didn't see any lumps, and went ahead and folded it with the whipped cream. It folded in beautifully and I didn't notice any problems. I don't have a kitchen torch to caramelize the top, so instead I poured some chocolate ganache over it and it was really good -- same idea and taste profile as a chocolate eclair. I've got pictures and more notes from when I made it on my blog. I really wanted to make an IMPRESSIVE cake recently, and since I’m no great shakes in the decorating department this really fit the bill! You’ll get oohs and aahs when the first slice gets cut, guaranteed. All those layers! (Also, loved eating the ruined crepes. It’s a REALLY good crepe recipe — all crepes should have browned butter in them, I’ve now decided.)

I didn’t bother to strain the pastry cream before putting it together, but just kind of whisked it with a fork, didn’t see any lumps, and went ahead and folded it with the whipped cream. It folded in beautifully and I didn’t notice any problems.

I don’t have a kitchen torch to caramelize the top, so instead I poured some chocolate ganache over it and it was really good — same idea and taste profile as a chocolate eclair. I’ve got pictures and more notes from when I made it on my blog.

]]> By: Casey Dunne http://smittenkitchen.com/2007/06/having-my-cake/#comment-834236 Casey Dunne Thu, 11 Aug 2011 17:35:44 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-834236 Sheesh, I love this blog. Sheesh, I love this blog.

]]> By: Rania http://smittenkitchen.com/2007/06/having-my-cake/#comment-681995 Rania Thu, 26 May 2011 08:45:30 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-681995 I tried that cake because it is just la creme de la creme.I shared it with my family and the person who liked it the most was my mum because it wasn't too sugary. It came out well but the crepes were not as light as on the picture. But i keep trying it. I tried that cake because it is just la creme de la creme.I shared it with my family and the person who liked it the most was my mum because it wasn’t too sugary.
It came out well but the crepes were not as light as on the picture.
But i keep trying it.

]]> By: Anna http://smittenkitchen.com/2007/06/having-my-cake/#comment-673560 Anna Sun, 22 May 2011 13:56:18 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-673560 Dear Deb, I have been really inspired by this recipe. I am living abroad in a place with a small kitchen and crepes is a perfect recipe to whip up! I tried using your recipe and adapted it a little with layers of apples, yogurt and cinnamon... feel free to check out my attempt on my blog! Hope you are having a great day! Anna Dear Deb,

I have been really inspired by this recipe. I am living abroad in a place with a small kitchen and crepes is a perfect recipe to whip up! I tried using your recipe and adapted it a little with layers of apples, yogurt and cinnamon… feel free to check out my attempt on my blog! Hope you are having a great day!

Anna

]]> By: RG http://smittenkitchen.com/2007/06/having-my-cake/#comment-637289 RG Thu, 05 May 2011 19:09:29 +0000 http://smittenkitchen.com/2007/06/having-my-cake#comment-637289 Wow, I actually remember making this out of Joy of Cooking, decades ago. I think, like you, I didn't use enough filling. I found it interesting, but not hours-of-work interesting and didn't make it again. Curious to know how much variation I can get away with in the filling. My mom is diabetic, so I was going to use sugar replacement, but what about more whipped cream and less pastry cream. Wow, I actually remember making this out of Joy of Cooking, decades ago. I think, like you, I didn’t use enough filling. I found it interesting, but not hours-of-work interesting and didn’t make it again. Curious to know how much variation I can get away with in the filling. My mom is diabetic, so I was going to use sugar replacement, but what about more whipped cream and less pastry cream.

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