6.09.2011

A Trip to Chinatown and Coconut Crêpe Cake



Saturday was a great day to walk around the city and rediscover places. I have been living in New York for over 10 years and I forget sometimes how beautiful New York is. So, once in a while, I like to be a tourist for a day and pretend it's all new to me. This time I picked Chinatown. Let me start by saying this place is like another country.


The little streets, the signs, the food of course. I feel like I need a passport to be there. I like Chinatown but I don't really go there very often because it's ALWAYS CROWDED and I don't really like to be in places where there is a lot of people. That's why I don't like Times Square or Soho on a Saturday by that matter. But overall, I had fun.

                         

On Sunday, I made a crepe cake I had been planing to do for a while. It's quite a lot of  work, I won't lie, but the final product is so good,  it's hard to describe. I went for coconut pastry cream cover with chocolate glaze. Coconut and chocolate is simply an irresistible  combination for me. I love coconut. That's one of the things I miss from Honduras. The accessibility to fresh fruit right from my backyard. I had a nice variety of fruits and veggies, guava, coconut, lemon, avocado, corn, just to mention a few. But on the other hand, I do LOVE the versatility of New York. I guess we can't have it all.



Ingredients:

Crêpe recipe here
(Do double recipe)

For the coconut pastry cream:

6egg yolks
1/2 sugar
1/4 cup cornstarch
2 tablespoons flour
1 cup whole milk
1 1/4 cup coconut milk
1 vanilla pod
2 tablespoons butter
1 teaspoon coconut extract

Sift together the flour and cornstarch. Whisk together the egg yolks and half the sugar until pale. Add the flour/cornstarch mixture and mix until smooth. Place the milk, coconut milk, vanilla pod, coconut extract and the remaining sugar in a saucepan. Bring to a boil and add it to the egg mixture, stirring continuously. Pour back into the saucepan and cook stirring until the cream is thick but smooth, about a minute. Stir in the butter. Transfer to a bowl and cover the surface of the pastry cream with plastic wrap placed directly over the top. Let it cool completely.

For the Chocolate Glaze:

8oz 70% Dark chocolate, chopped
150 grams of unsalted butter cut in pieces, at room temperature
2 tablespoons light corn syrup

Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl is not touching the water. Once the chocolate and butter are completely melted, stir in the corn syrup. cover the surface of the chocolate with plastic wrap placed directly over the top. Let it cool to room temperature.

To Assemble:
Lay 1 crêpe on a cake stand and cover with coconut pastry cream. Repeat until you use all the crêpes. Cover and refrigerate for half and hour. Cover with chocolate glaze and sprinkle with toasted coconut.

Note: Add the chocolate glaze right before serving.  







18 comments:

  1. This post just reminded me that I've been meaning to make Crepes with Dulce de Leche for a while now. The cake looks delicious!

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  2. I have totally been craving a crepe cake! How funny. I've never made one or eaten one, but for some reason for the last month I have been wanting to make one. Now, with your post, it must happen. I am thinking Father's Day! Beautiful composition and pictures, by the way.

    Speaking of NY, we are moving there from Oregon next year and the availability of fresh produce and good ingredients are one of the things I worry about. Am I going to have to spend all of my money at Whole Foods?? Any suggestions for me (We have a little boy close in age to yours!)?

    Thanks for sharing!

    Shae

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  3. Thank you!! at Ms Quez: It's great that you moving to NY, it's a wonderful city I hope your lil one likes it. It depends where in NY you move to, the price on things depends on where you live but as you get to know the city, you will find your way around. The farmer's market it's a great alternative.
    Thanks again!

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  4. Oh my stars this looks so scrumptious! Love your photography!

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  5. That looks absolutely DIVINE. The chocolate seems deliciousss!! And what better combination than with coconut!
    And you're so right about Chinatown! Best part is that it is so close to Little Italy and the two are totally different worlds from one another.

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  6. I'm so excited about this cake. I'm making it for Father's day. Thank you for sharing it. You photograpghy is stunning. I am soooooo happy that I found your website.

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  7. Oh my....this looks so good!!! While I LOVE chocolate, some of my family members do not. Is there another glaze you would recommend? Thank you. :)

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    Replies
    1. Hello! I actually just used chocolate because I love the combination coconut/chocolate but I wouldn't normally use any glaze on crepe cakes. You can also cover the cake with the same filling and sprinkle with toasted coconut. I hope this helps, thank you for stopping by!

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    2. I LOVE chocolate and coconut as well! It's my family who's weird.... Hahaha. Thank you for the response. I think I will try to cover the cake with the same filling. Wish me luck! :))

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    3. The Crepe Cake was a BIG HIT!!! Thank you for the recipe!

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    4. Oh, I'm so glad to hear that, thank you so much!!

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  8. Oh this looks SO delicious! I absolutely adore coconut in any form so I'm definitely pinning this to my 'to bake' list! So jeal you live in NYC, it's my favourite city! beautiful photography too, glad to have found your blog through best friends for frosting

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  9. The chocolate cake looking really delicious !!


    Martin jonson
    cake stand
    cake stands

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  10. My best friend's mom made this for us when we had sleepovers as kids and I always wanted the recipe. Now I have it! I've made this twice in as many weeks because it's so yummy!

    Marlene
    View this site for 3 Star Rockaway Beach Oregon Hotels

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  11. Girl, I’m gonna make these tonight and top with ice cream! Out of this world in that combo!

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