Burnt Crepes with Diplomat Cream

Ingredients

• 12 crepes Ready-made crepes (prepared according to your favorite crepe batter recipe)
• 500 ml Whole milk (for vanilla infusion)
• 1 bean Black vanilla bean (Uganda) (scraped, seeds used)
• 4 units Egg yolks (fresh, at room temperature)
• 100 g Granulated sugar (for pastry cream) (white granulated sugar)
• 30 g Cornstarch (sift before incorporating)
• 30 g All-purpose flour (sift together with cornstarch)
• 250 ml Heavy cream (35% fat) (whip to stiff peaks)
• 30 g Brown sugar (for caramelizing the top)
• 30 g Additional sugar (for caramel) (sprinkle before brûlée)

Instructions

1. Vanilla infusion

   Split the vanilla bean in half, scrape the seeds and add them to cold whole milk. Gently bring the milk to a simmer (≈90°C), then remove from heat and let infuse for 1 hour.

   Time: PT1H

   Temperature: 90°C

2. Prepare the yolk mixture

   In a bowl, whisk the egg yolks with the granulated sugar until the mixture lightens. Sift the cornstarch and flour directly into the bowl and mix until a homogeneous paste forms.

   Time: PT5M

3. Cook the pastry cream

   Reheat the infused milk (without bringing to a boil). Gradually pour it over the egg mixture while whisking constantly. Return everything to the saucepan and cook over low heat, stirring continuously, until thickened (about 5‑7 minutes).

   Time: PT7M

   Temperature: feu doux

4. Cool the pastry cream

   Transfer the cream to a container, cover immediately with plastic film touching the surface to prevent a skin from forming. Let cool to room temperature then refrigerate for 30 minutes.

   Time: PT30M

5. Whip the heavy cream

   In a cold bowl, whisk the heavy cream until stiff yet supple peaks form.

   Time: PT5M

6. Incorporate the whipped cream (diplomat cream)

   Take a portion of the cooled pastry cream, thin it slightly with a tablespoon of milk if needed, then fold in the whipped cream in two additions, lifting the mixture with a spatula until light and airy.

   Time: PT2M

7. Assemble the crepe cake

   On a serving plate, place the first crepe, spread a generous spoonful of diplomat cream with a spatula, then cover with a second crepe. Repeat until all crepes and cream are used, finishing with a cream layer on top.

   Time: PT10M

8. Chill

   Cover the cake with plastic film and refrigerate for at least 4 hours (ideally 6 hours) so the crepes soak and the cream firms up.

   Time: PT6H

   Temperature: 4°C

9. Caramelize the top

   Just before serving, evenly sprinkle brown sugar over the cake surface. Use a kitchen torch or the oven broiler to melt and caramelize the sugar until a golden, crackly crust forms.

   Time: PT5M

   Temperature: gril du four très chaud ou flamme du chalumeau

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ready-made crepes: light pancakes
• Instead of Whole milk: semi-skimmed milk
• Instead of Black vanilla bean (Uganda): 1 tsp vanilla extract
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Heavy cream (35% fat): whipping cream
• Instead of Brown sugar: dark brown sugar

Equipment Needed

• Saucepan
• Whisk
• Mixing bowl
• Sieve
• Silicone spatula
• Plastic film
• Oven broiler or kitchen torch (optional)
• Serving plate (cake plate)
• Refrigerator

Critical Steps — Do Not Skip

• Vanilla infusion
• Cook the pastry cream over low heat
• Cover the pastry cream with plastic film
• Assemble the crepe cake
• Caramelize the top

Chef Tips from the Video

• Use a high‑quality vanilla bean for an intense aroma
• Cook the pastry cream over low heat to avoid lumps
• For a smoother result, pass the diplomat cream through a sieve before assembly

Troubleshooting

Storage

Refrigerator: Store covered in the refrigerator for up to 2 days

Freezer: Can be frozen for 1 month; thaw in the refrigerator before caramelizing

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the pastry cream the day before and keep chilled
• Whip the heavy cream on the day of service to retain lightness
• The cake can be assembled 24 h ahead, then caramelized just before serving