APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

APPLE RUM AND RAISIN RICE PUDDING/KHEER

Ingredients

SERVES 5

1/2 CUP GOLDEN RAISINS SOAKED IN 1/4 CUP DARK RUM

FRESH JUICE OF TWO APPLES

2 APPLES PEELED AND DICED INTO 1/2 INCH PIECES

3 TABLESPOONS MEDIUM GRAIN RICE OR KHEER RICE, WASHED

3 CUPS WHOLE MILK, PLAIN

8 CASHEWS SPLICED IN HALF LENGTHWISE

2 TABLESPOONS BUTTER

Instructions

COOK THE RICE AND MILK TOGETHER IN AHEAVY BOTTOMED SAUCEPAN ON MEDIUM FLAME. STIR REGULARLY TO PREVENT BURNING UNTIL MILK IS DOWN TO 1.5 CUPS AND RICE IS COOKED.

STIR IN NUTMEG.

AS RICE COOKS COOK THE APPLE AND JUICE IN ANOTHER SKILLET ON MEDIUM HEAT UNTIL APPLES ARE VERY TENDER AND BEGIN TO CARAMELIZE.

ADD THE APPLES AND ANY SAUCE TO THE COOKED RICE AND MILK. STIR WELL. STIR IN RUM AND RAISINS.

TASTE FOR SWEETNESS. YOU CAN ADD HONEY OR REGULAR GRANULATED SUGAR IF YOU LIKE IT SWEETER. TOAST THE CASHEWS IN BUTTER ON A MEDIUM FLAME AND DRIZZLE OVER THE KHEER.

SERVE HOT OR COLD.

http://www.taradeshpande.in/apple-rum-and-raisin-rice-pudding-kheer/

FRANGIPANE STUFFED APRICOTS WITH WHIPPED VANILLA YOGURT

FRANGIPANE STUFFED APRICOTS

FRANGIPANE STUFFED APRICOTS

Frangipane stuffed apricots. Photo: Tara Deshpande Tennebaum

Ingredients

Frangipane stuffed apricots

These are delightful. You can serve them in a pie plate straight out of the oven or in chai glasses, shot glasses or little dessert bowls with dessert spoons or cocktail picks. You can top the final ensemble with apricot kernels too.

Apricots can be sour so taste-test your batch before you cook them. If they are sour, choose to serve them with vanilla ice-cream or sweetened whipped cream and add more sugar to the poaching liquid.

You can omit the frangipane entirely if you want an eggless dessert. Add star anise instead of cinnamon and poach them apricots in some sweet wine and water also.

Ingredients (2 pieces per person)

18 fresh sweet apricots, washed

¾ cup almonds, powdered

1/2 cup granulated sugar

1 tsp vanilla

2 eggs beaten

2 tbsp maida or all purpose flour

1 tsp orange zest

7 tbsp butter plus 2 tbsp

For poaching liquid

1 cup sugar

2 cups water

2 inch stick of cinnamon

Optional accompaniments and garnishes:

1 cup strained yogurt whipped with 1/2 teaspoon vanilla bean paste and half cup granulated sugar until fluffy

Sweetened whipped cream spiked with apricot liqueur

Vanilla ice-cream

Sweetened strained whipped yogurt or shreekhand

Mint leaves, apricot kernels, candied orange or flaked almonds to garnish

Instructions

Method

1. In a small saucepan combine cinnamon with sugar and water and set over a medium flame. When the volume is down to 1 cup switch off flame.

2. Butter a small baking dish (round or square about (6 by 6 inches) with 1/4 tablespoon of butter. Pour syrup into the dish. Discard cinnamon stick.

3. Using a sharp knife, splice open one side of each apricot, cut along the rib, leaving the bottom side intact. Remove the pits.

4. Pre-heat oven to 300 F.

5. Cream butter and sugar for 1-2 minutes in a stand mixer or using a whisk. Add vanilla and egg and continue to beat about 1 minute. Add zest and almonds until well incorporated.

6. Lightly butter each apricot using the leftover butter and a pastry brush. Spoon the frangipane into the spliced fruit generously.

7. Place the fruit in the baking dish with sugar syrup and bake in the middle rung of the oven 45-60 minutes until fruit is blistered and the almond custard is golden brown.

8. Serve warm with some of the browned sugar syrup with boozy cream (use Grand Marnier), strained vanilla yogurt or vanilla ice-cream.

http://www.taradeshpande.in/frangipane-stuffed-apricots-with-whipped-vanilla-yogurt/

DATE, WALNUT BANANA CAKE WITH JAGGERY AND RUM GLAZE

This cake contains no refined sugar.  Walnut flour is combined with all purpose flour to make a cake thats light and fluffy. Use packaged cream and not fresh cream to make the glaze.  You can omit rum and add rum flavouring or use a flavouring of your choice.

MAKES 1 91/2 INCH TUBE/LOAF CAKE

1 cup  (150 grams)finely chopped seedless brown dates soaked in half cup boiling water for 15 minutes then pureed

1/4 cup  (50 grams) finely chopped dates

½ c. butter or margarine OR 115 GRAMS OR 4 OZ, softened

2 eggs whisked at room temperature

1 tsp cinnamon powder

1/2 tsp nutmeg powder

3/4  tsp. Baking soda

¼ tsp. Baking powder

4 Tbsp.  strained plain whole milk yoghurt or use sour cream

1 c. mashed over ripe blackened bananas about 2 whole bananas

1 maida or all purpose flour

1/2 cup walnut flour

¼ tsp. Salt
1 tsp. Vanilla
1/2 cup toasted and skinned walnut pieces

METHOD

Grease cake pan lightly.
Preheat oven 350 C and prepare bottom rack. Cream butter or margarine and pureed dates until fluffy using. stand or hand mixer. Add vanilla, salt, nutmeg and cinnamon and whisk again. Add eggs, one at a time and beat until incorporated. Add mashed bananas and beat again.

Stir soda into sour cream or yogurt and mix well. Add to the batter and beat again.

Add walnut flour, all purpose flour, baking powder.  Mix well. Finally stir in the chopped dates and walnut pieces.

Bake in buttered 9 ½ in. loaf pan at 350 for 30-40 minutes on the bottom rung of the over  until sides of the cake pull away a little and a toothpick inserted into the centre comes out clean. Top with glaze once cake has cooled.

For the glaze melt together 80 grams grated or finely crumbled extra dark coconut palm jaggery and 200 ml packaged cream (not fresh) until smooth over a low flame. Stir in 1 tsp corn flour and allow sauce to thicken a little. Then stir in 2 tbsp dark rum and 1/2 tsp vanilla extract.  Hold a strainer over the banana loaf and strain hot glaze this through a fine sieve to remove any pieces of fibres and spread it over the baked cake.

 

BAATH OR BATICA CAKE-GOA SEMOLINA CAKE

 

 

ALSO KNOWN AS BATICA OR BOLO DE RULAO THIS IS A SEMOLINA AND COCONUT CAKE MADE BY THE CHRISTIAN COMMUNITY OF GOA DURING CHRISTMAS. UNLIKE THE X’MAS FRUITCAKE THIS IS LIGHT AND EASY TO EAT WITH A BEAUTIFUL CRUMB THAT COMES FROM LETTING THE BATTER SIT FOR SEVERAL HOURS IN THE REFRIGERATOR.

TRADITIONALLY THE CAKE IS LINED WITH PASTRY AT THE BOTTOM, SIDES AND STRIPS OF DOUGH ARE LINED OVER THE TOP. THIS STEP IS OPTIONAL AND MANY COOKS  SKIP IT.

INGREDIENTS

FOR A 8 INCH/20.3 CM ROUND CAKE OR A STAR SHAPED CAKE PAN 23.5 x 23.5 x 5 cm

1/2 KG READY MADE SHORT CRUST PASTRY  (OPTIONAL)

2/3  CUP FINE SEMOLINA OR SOOJI/RAWA

1.25  CUPS ALL PURPOSE FLOUR OR MAIDA

2 TBSP LIGHTLY TOASTED CASHEWS COOLED AND  GROUND TO A POWDER (WILL BE SLIGHTLY CLUMPY)

1  CUP DESSICCATED  COCONUT

1/2 CUP COCONUT MILK

1 CUP GRANULATED OR CASTOR SUGAR

125 GRAMS BUTTER, UNSALTED AT ROOM TEMPERATURE

2 TABLESPOONS MELTED GHEE

4 EGGS AT ROOM TEMPERATURE

1 TEASPOON CARDAMOM OR NUTMEG POWDER

1 TEASPOON ROSE, ORANGE OR LEMON WATER OR USE VANILLA EXTRACT (ADD MORE DEPENDING ON CONCENTRATION OF YOUR WATER)

CONFECTIONERS SUGAR FOR DUSTING

METHOD-

COMBINE THE SEMOLINA, BAKING POWDER, FLOUR AND GROUND CASHEWS IN A BOWL AND RESERVE.

BEAT THE SUGAR, MELTED GHEE  AND BUTTER UNTIL CREAMY ON MEDIUM SPEED IN A STAND MIXER USING A PADDLE ATTACHMENT OR USE A HAND MIXER.

STIR IN THE FLAVORING- ROSE,LEMON, ORANGE OF YOUR CHOICE AND NUTMEG OR CARDAMOM AND BEAT AGAIN.

ADD THE COCONUT MILK AND  DRIED COCONUT. WHISK ON LOW SPEED FOR 20 SECONDS.

ADD THE EGGS ONE AT A TIME AND CONTINUE TO BEAT ON MEDIUM SPEED.

ADD THE MIXTURE OF SEMOLINA, CASHEWNUT FLOUR, BAKING POWDER AND FLOUR IN BATCHES AND CONTINUE TO BEAT UNTIL JUST INCORPORATED. DO NOT OVER BEAT.

COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.

FOR THE PASTRY (OPTIONAL)

PREHEAT OVEN TO 350 F AND PREPARE MIDDLE RACK.

RESERVE 1/4 THE DOUGH TO MAKE STRIPS. ROLL OUT THE REST OF  YOUR PASTRY DOUGH INTO A CIRCLE, ON A CLEAN WELL FLOURED SURFACE TO 1/4 INCH THICKNESS. PLACE THE CIRCLE IN YOUR STAR SHAPED OR ROUND PAN AND SPREAD OUT OVER THE BOTTOM AND ALONG THE SIDES OF THE BAKING PAN, ALL THE WAY TO THE TOP.  USING A FORK PRICK THE BOTTOM WITH SMALL HOLES.

ROLL THE REST OF THE DOUGH OUT INTO 1/4 INCH THICK SQUARE AND CUT INTO 6-8 STRIPS. COVER WITH A PLASTIC WRAP AND RESERVE ON A PLATE IN THE FRIDGE.

BAKE PASTRY SHELL FOR 25 MINUTES. REMOVE FROM OVEN AND COOL.

REDUCE OVEN TEMPERATURE TO 325F.

WHILE YOUR PASTRY IS COOLING REMOVE BATTER FROM FRIDGE, UNWRAP AND MIX INGREDIENTS TOGETHER WITH A SPATULA. LET REACH ROOM TEMPERATURE.

IF YOU DON’T PLAN TO DO THE PASTRY, BUTTER YOUR BAKING PAN GENEROUSLY AND LINE WITH PARCHMENT.

POUR THE BATTER DIRECTLY INTO THE PAN OR OVER THE COOLED PASTRY. SMOOTH THE TOP WITH A SPATULA.

LINE THE TOP WITH  LATTICED STRIPS.

BAKE ON MIDDLE RACK UNTIL TOP IS GOLDEN AND A CAKE TESTER INSERTED IN THE CENTER COMES OUT CLEAN.

COOL IN PAN. USING A SMALL SHARP KNIFE LOOSEN THE CAKE FROM THE PAN. THE PASTRY OFTEN BAKES INTO THE BATTER SO YOU MAY NOT BE ABLE TO SEE IS CLEARLY BUT YOU WILL TASTE IT. THEN UNMOLD ON A PLATE AND TURN OVER. DUST WITH CONFECTIONERS SUGAR.

SERVE WITH A DESSERT WINE, COFFEE OR TEA.

 

 

 

RUM PUM PUMS- CHRISTMAS TRUFFLES WITH RUM, RAISINS AND CHOCOLATE

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

RUM PUM PUMS-CHRISTMAS TRUFFLES WITH CHOCOLATE RAISINS AND RUM

Ingredients

You can make these little bites entirely vegan and alcohol free as well. These are unevenly shaped and are more like rochers than truffles.

Makes 8-9 truffles

1 cup golden raisins, pips and little stalks removed

1/4 cup cranberries or if unavailable use dark raisins, pips and little stalks removed

1/2 cup dark rum or apple juice

1 tbsp Cointreau or Grand Marnier or orange juice

1 inch cinnamon stick

2 tbspns brown sugar

1.5 cups apple juice

1/4 cup pecans or walnuts broken into small pieces, well toasted

2 tbsp graham crackers crumbs

For the chocolate couverture

30 ozs dark chocolate no more than 70%

1/2 cup cream or use coconut milk for a vegan ganache

1 tbsp castor sugar

1 cup whole-milk or use soy milk

1 tbsp butter or vegetable oil

extra 1/2 oz dark chocolate pieces

Garnish

1 tbsp finely crushed almonds, pecans or walnuts or 8 pieces of candied orange

You will need toothpicks, foil and parchment paper.

Instructions

FOR TRUFFLES

Combine both the raisins or cranberries, cinnamon stick, rum, apple juice and brown sugar in a saucepan and cook on a medium flame until most of the liquid has evaporated and you have a soft sticky mixture. Remove and discard cinnamon stick.

Cool mixture completely. Stir in orange liqueur or juice until well incorporated.

Stir in all remaining ingredients.

Rub your hands with butter or margarine and roll the mixture into 8-9 balls. The balls will be uneven because they contains nuts and raisins.

Lay the ball out on a tray covered with parchment paper. Stick a small toothpick into the centre of each one. Cover tightly and refrigerate 2 hours.

FOR COUVERTURE/GANACHE

Heat the sugar, milk and cream in a small saucepan. When it reaches a boil remove from the fire and quickly stir in all the chocolate. Keep stirring to agitate the chocolate about 1-2 minutes with a spatula. Add an extra 1/2 oz chocolate and stir till it melts- this will help temper the chocolate so you have a shiny coating. Stir in the oil or butter. You should have a shiny and smooth ganache. If it is too thick add in a little more milk and stir vigorously. Pour this into a small bowl with a depth of 3 inches.

ASSEMBLY

Hold the truffle by the toothpick and dip into the sauce. Coat it all over. Then hold it above the bowl and let it drip for a bit to get excess chocolate off. This is will take a minute or so.

Return it to the wax paper with the toothpick still stuck inside. Repeat this for all the truffles.

Slowly pull out the toothpicks. You can hold the truffle down with an extra toothpick as you pull the toothpick out. Drip a little ganache to cover the hole where the toothpick was using a teaspoon. Sprinkle with nuts. Cover the truffLes with foil and refrigerate 2 hours or until you are ready to eat them.

Remove from fridge, place in small paper cases or if you prefer straight on to a small serving platter. Let sit 15 minutes before you serve them.

http://www.taradeshpande.in/rum-pum-pums-christmas-truffles-with-rum-raisins-and-chocolate/

RED VELVET CAKE

Makes 2 8 inch round cakes

2.5  cups all purpose flour or Maida

1/4 cup good quality non-Dutch unsweetened cocoa powder

Pinch of salt

1 teaspoon baking soda

225 grams or 1 cup unsalted butter, softened

300 grams castor or fine granulated sugar

4 eggs at room temperature

1  cup fresh yogurt or sour cream mixed blended with 1/2 cup water

3 tbsp beetroot liquid concentrate or any natural red food color

1 teaspoon vanilla extract

For boiled frosting refer recipe

Instructions

Preheat oven to 350 degrees F and prepare middle rack. Grease both cake pans and line with wax paper.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

Beat in eggs, one at a time. Mix in yogurt beet color and vanilla. The batter should be red. If not add more beet color.

Gradually beat in the sifted flour mixture on low speed until just blended. Do not over beat or you will have a dense cake.

Divide batter between 2 pans . Smack the pans against the counter to remove any air pockets in the batter and smooth tops with a spatula..

Bake 35-40 minutes or until toothpick inserted into cupcake comes out clean. Remove from oven. Place pan on a cool surface and cool  in their pans 20 minutes. Turn the cakes over on a cooling rack. The cakes must be completely cool before you frost them.

 

BESAN LADOOS

BESAN LADOOS- SWEET CHICK PEA BALLS

BESAN LADOOS- SWEET CHICK PEA BALLS

Ingredients

THERE ARE MANY VARIETIES OF BESAN LADOOS. THIS IS A SOFT SMOOTH VARIETY MADE WITH FINE CHICK PEA FLOUR. WHILE BESAN LADOOS ARE TRADITIONALLY MADE FOR THE HOLIDAY SEASON WITH GHEE, FOR A VEGAN VERSION REPLACE THE GHEE WITH NON DAIRY MARGARINE OR CRISCO.

YOU CAN DOUBLE OR TRIPLE THIS RECIPE. SUBSTITUTE THE RAISINS WITH TOASTED CASHEW OR ALMOND HALVES IF YOU PREFER.

THIS RECIPE IS EASY BUT REQUIRES STIRRING PATIENTLY TO ROAST THE CHICK PEA FLOUR.

MAKES APPROX 6 1 INCH ROUND LADOOS

1 CUP FINE BESAN OR CHICK PEA FLOUR

1/2 CUP PLUS 2 TBSPNS GHEE

1 TEASPOON FINELY POWDERED GREEN CARDAMOM SEEDS

1 CUP CASTOR SUGAR FINELY GROUNDIN A MIXER

8-9 GOLDEN RAISINS, PIPS REMOVED

Instructions

ROAST THE BESAN IN A MEDIUM TO LARGE CAST IRON SKILLET ON MEDIUM FLAME FOR 5 MINUTES UNTIL FRAGRANT AND GOLDEN. STIR CONSTANTLY WITH A FLAT SPATULA, SCRAPING THE CORNERS TO PREVENT BURNING. YOUR FLOUR SHOULD DEEPEN IN COLOR BUT IF BLACK BITS START TO APPEAR YOU WILL NEED TO START AGAIN.

ADD THE GHEE AND STIR WELL TO INCORPORATE AND FORM A THICK PASTE. SCRAPE THE CORNERS AND BOTTOM CONSTANTLY TO PREVENT BURNING. CONTINUE TO STIR UNTIL FLOUR BEGINS TO DARKEN A BIT FOR 15 MINUTES.

THE MIXTURE WILL GET AROMATIC AND BUBBLY AS IT COOKS.

STIR IN THE CARDAMOM POWDER AND MIX WELL.

STIR IN THE SUGAR AND SWITCH OFF THE FLAME. STIR WELL TO EVENLY DISTRIBUTE THE SUGAR. THE MIXTURE WILL BE VERY THICK. TASTE FOR SUGAR AND CARDAMOM AND ADD MORE TO SUIT YOUR TASTE. STIR WELL.

LET COOL 4-5 MINUTES OR LONGER. YOU WANT THE MIXTURE TO BE WARM WHEN YOU MOULD IT INTO LADOOS.

PLUCK OUT 1/5 CUP SIZES FROM THE DOUGH AND ROLL BETWEEN YOUR PALMS AND WITH YOUR FINGERS INTO A ROUND BALL. PRESS A RASIN OR NUT OF YOUR CHOICE INTO THE TOP CENTER.

BESAN LADOO MADE WITH PURE GHEE MELTS EASILY IN THE HEAT SO KEEP REFRIGERATED IN AN AIRTIGHT BOX.

WATCH THE HOW TO MAKE VIDEO HERE https://mail.google.com/mail/u/0/#inbox/FMfcgxvzLXBnTQHGVKngZHfjnskptgKm?projector=1

http://www.taradeshpande.in/besan-ladoos/

Sticky Toffee Rum Fondue Sauce

GINGERBREAD WITH STICKY TOFFEE FONDUE

GINGERBREAD WITH STICKY TOFFEE FONDUE

Ingredients

Sit around a bubbling pot of this boozy, spicy sauce and dip these acorn shaped gingerbread into the sauce. If you don't have this specialty pan just make it in a 9 by 13 sheet pan and cut the cake into cubes.

You can serve this sauce over ice-cream, with toasted nuts or gingerbread cake and custard.

If you plan to serve it with ice cream you could stir in a 1/5 teaspoon each of ground cloves, cinnamon and allspice.

Instructions

FOR THE FONDUE

1.5 CUPS DARK BROWN SUGAR

1/2 CUP UNSALTED BUTTER

1/4 CUP LIGHT CORN SYRUP

1 CUP CREAM (SUCH AS AMUL)

1/2 TEASPOON CORNSTARCH

1/4 TEASPOON SEA SALT

1/4 CUP WATER

1/4 CUP DARK RUM

COMBINE ALL THE INGREDIENTS EXCEPT THE RUM AND COOK IN A HEAVY BOTTOM SKILLET ON MEDIUM HEAT UNTIL BUBBLY, THICK AND REDUCEd BY ABOUT 30%. SWITCH OFF FLAME AND STIR IN RUM. POUR INTO YOUR FONDUE POT AND SERVE WITH GINGERBREAD.

http://www.taradeshpande.in/sticky-toffee-rum-fondue-sauce/

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

OLD FASHIONED COOKED WHITE FROSTING FOR RED VELVET CAKE

Ingredients

Also known as a boiled frosting this is a traditional frosting used on red velvet cakes.

For 2 8 inch velvet cakes

40 grams all purpose flour or maida

2 cups plain whole milk

1.5 teaspoons pure vanilla extract

400 grams unsalted butter, softened

225 grams icing sugar

Pinch of kitchen salt

Instructions

Heat 1/2 cup milk and slowly in a small skillet dissolve the milk and flour to a smooth paste. Add 1 cup milk and stirring constantly bring to a boil and cook until you have a thick smooth paste like a béchamel. Remove from the fire and stir in remaining half cup milk and continue to stir. If you are unable to get all the lumps out process it in a blender. Any bits of flour will make the frosting lumpy.

Whisk in vanilla and salt. Pour into a bowl to allow it to cool about 15 minutes then use plastic wrap to cover the surface. Press the wrap down over the frosting to prevent a skin from forming. Chill.

Remove the cold frosting from the fridge and using a stand or hand mixer beat until the mixture is smooth. Then add the butter and beat again until well incorporated. Add the icing sugar and beat until fluffy and glossy. and looks like white buttercream frosting. If you live in a warm climate return the frosting to the fridge for a while to thicken up and then frost your cake. Otherwise ice your cooled cake immediately.

ICING YOUR CAKE

Remove 1 cup icing and reserve. Keep refrigerated if you live in a warm climate.

Brush excess crumbs or broken bits off both the cakes. Reserve them.

Place one cake on a flat clean surface or a serving dish and layer the top with 3/4 cup frosting. Sprinkle any crumbs over the frosting if you like.

Place the second layer over the frosted cake. Frost all over until completely covered and smother using a long flat icing spatula.

Clean you spatula. Then take the reserved frosting out, stir and apply to an areas of the cake where the frosting is uneven, has bits of red crumbs visible or has thinned out. Chill the cake for 1 hour to allow the frosting to set. If you have a lid that can cover it use it other wise keep it in the fridge away from anything string smelling.

http://www.taradeshpande.in/red-velvet-cake-with-traditional-white-frosting/

Gâteau de crêpes or Gâteau mille-crêpes with Nutella and Chocolate Ganache

Mille is a thousand in French and this classic dessert is a cake made with many crepes.It is a showstopper guaranteed to impress.
Prepare the batter and the pastry cream the day before. Assemble the crepes the day you want to serve the dessert at least 8 hours before you serve it. You can do this dessert with fruit compote, white chocolate ganache or no topping at all, you could use an almond paste instead of Nutella- there are so many combinations. You can garnish the top with fruit, shaved chocolate even edible sugar craft.
Traditionally it is layered with vanilla pastry cream and topped with powdered sugar.

FOR 20 9 inch crepes or buy pre-prepared frozen crepes and thaw them:
6 tablespoons butter
3 cups milk
6 eggs
1 ½ cups flour
7 tablespoons sugar
Pinch salt

FOR THE VANILLA CREAM OR BUY PRE-PREPARED AND KEEP CHILLED:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
½ cup sugar
⅓ cup cornstarch, sifted
3 ½ tablespoons butter

FOR THE ASSEMBLY:
vegetable oil
2 cups heavy cream
1 tablespoon castor or granulated sugar or more
3 tablespoons dark rum (optional)
Icing or Confectioners’ sugar
1 cup Nutella, softened and beaten with a 1/4 cup of warm water
1/2 cup candied hazelnut bits

For the Chocolate Ganache
6 ozs semi sweet chocolate pieces
1.5 cups light cream

You will need- a fine mesh sieve, ice, cold water, crepe pan, small pouring jug, whisks and a large serving platter for assembly, a large 10-12 inch plate and circles of parchment or wax paper to line each crepe.

FOR THE CREPES

In a small saucepan, melt and the butter until bubbly and brown. This browned butter will bring depth of flavour to your dessert. Reserve.
In another saucepan, boil the milk on a medium flame then cool it about 10 minutes. Stir from time to time to prevent a skin from forming. Using a stand or hand whisk beat the salt, eggs and sugar about 2 minutes. Then add the four cup by cup flour until well incorporated. Do not beat excessively. Then slowly add the brown butter and whisk again. Then stir in the warm but not hot milk.
Store this batter in a pouring pitcher or a measuring jug you can use when you have to fry the crepes.

FOE THE PASTRY CREAM
Prepare an ice bath- a large bowl filled with ice that you can put the bowl of pastry cream in to chill it. Over the ice place a clean and empty heat proof bowl for the pastry cream and place a fine sieve over it.
Boil the milk with the vanilla bean and scraped paste in a small saucepan then strain it through a sieve and discard the vanilla pod-you could reuse it if you are doing another dessert immediately after.
In the top pan of a double boiler beat the egg yolks, sugar and cornstarch until smooth then slowly add the the hot milk and combine well. Place pan over the simmering water of the double boiler over high heat and whisking continuously to prevent curdling cook this mixture for 1 to 2 minutes until creamy and thick.
Immediately pour through a sieve into the bowl over the ice bath. Using a spatula squeeze the the pastry cream through the sieve into the bowl over the ice. Stir it several times to cool it and prevent a skin from forming. Then whisk in the butter.
Let the pastry cream cool about 10 minutes, then wrap tightly with plastic wrap-press the wrap down over the surface of the pastry cream to prevent a skin from forming and refrigerate.
GANACHE

Heat the cream in a saucepan until it begins to bubble on medium heat. Switch off the flame and stir in the chocolate until smooth. Cover and reserve.
ASSEMBLY
Remove batter from fridge and let sit 25 minutes. Stir it well and if it has thickened add a 1/4 cup of water to it and stir.
Prepare a plate and your parchment paper sheets. If you have two large baking trays you can use those instead and line both with parchment paper.
Place your 9-inch crepe pan over medium heat. Brush the surface with a teaspoon of oil, then add about 3 tablespoons batter and swirl quickly from side to side to cover the surface. If the pan is too hot the batter will clump. If the batter is too thick it will not spread thinly. The first crepe is the test to gauge your batter.
If the batter is too thick add a little more milk.
Cook the crepe until the bottom begins to brown, about 1 minute. Slide the crepe by moving the pan to ensure it isn’t stuck anywhere then carefully lift an edge and flip the crepe over with a thin spatula. Cook on the other side for 10 seconds. The crepe must not be mushy because you will have trouble picking it up when you have to assemble the cake.
Flip the crepe over onto a baking sheet or plate lined with parchment and let it cool. Repeat until you have 20 round and golden brown crepes.
Remove pastry cream from the fridge and stir well.
Whip the heavy cream with the tablespoon sugar and the rum. Fold it into the pastry cream. Whip the Nutella.
Reserve the best crepes for the bottom and top two layers.
Put down 1 crepe on a flat serving plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and spread with Nutella. Repeat to make a stack of 20, 10 pastry cream and 10 with Nutella. Cover and chill for at least 3 hours.
Remove from the fridge and pour the ganache over it. Smooten the top with an icing spatula and allow the rest to drip down over the sides.Garnish with candied hazelnut bits.
Refrigerate for 2 hours.
To serve remove the gateau from the fridge and let sit 30 minutes before you serve it.