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| Articles about Crepe |
| Receta de Crepe de juane | | 2008-04-02 20:58:00 | | Receta Novoamazónica
Ucayali en su gastronomía, posee diversos platos en base al pescado debido a la presencia de muchos ríos pero también cabe mencionar la preparación del juane como uno de los potajes típicos de esta región de Perú, una forma de tamal de arroz envuelto en hojas de bijao, planta tropical de hojas anchas, que le da una característica especial a este plato. Pero como la cocina es... | | By: recetas y cocina | | |
| | Crepe Cake with creme anglaise | | 2007-03-17 10:32:22 | | I am quite adept a cooking crepes. I should be. For about a year, I spent 3 hours a day for 3 - 4 days a week cooking up 10 litres of crepe batter for the pancake restaurant I was working in. The music would be turned up loud and I would go into the zone like a machine. I usually had 4 - 5 burners going at a time and I got the technique down pat. I'm sure if anybody did it for this long, they would be quite adept as well.I saw this crepe cake a few months ago and it has been in my memory, sweet-talking to me ever since. Last week, with Pancake Day looming, I googled crepe cake and found this post in which a crepe cake is eaten. That particular cake was made with pastry cream. With my fascination with egg based sauces still invading every waking thought, I felt this was more appropriate. So today, I sat down to figure my plan of action. The first step was to decide what sort of cream to use. According to the gospel, it is worth defining the difference between a pastry cream, a creme anglaise and a custard. A pastry cream is "meant to stay put in a dish and hold (it's) shape. (It is) therefore stiffened with a substantial dose of flour or cornstarch..." A creme anglaise is a "pourable cream" and should only be as thick as double cream when cooled to room temperature. A custard is "...a dish (that is) prepared and served in the same container, often baked and therefore unstirred, so that it sets into a solid gel."By definition, the custard ruled itself out. The cake in the 'inspiration post' said that pastry cream was used for the layers, but I'm not a particular fan of pastry cream and besides, I did really want to prepare the creme anglaise. The result was light yet very filling and not overly sweet. It went well for our afternoon snack with a cup of coffee. Dan was particularly impressed. Next time I think I would be inclined to add a layer of lemon curd or other equally tart jam to add an extra element to cake. Unfortunately, it did take a good 3 hours to pre... | | By: Daydream delicious... | | |
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