Passion Fruit White Chocolate Mille Crepe Cake

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Recipe

Makes: 1 9-inch crepe cake Time: 2 hours

Ingredients

Passion Fruit Curd

• 3 large egg yolks

• 1/4 cup passion fruit puree

• 1/2 cup superfine sugar

• 2 tablespoons fresh lemon juice

• 1 stick cold unsalted butter, cubed

White Chocolate Pastry Cream

• 3 egg yolks large

• 20 g corn starch (2 tablespoons)

• 300 ml whole milk (1 1/4 cups)

• 150 g white chocolate melted

Crepe

• 4 eggs large

• 2.5 cups milk

• 60 g butter (4 tablespoons) melted

• 250 g plain flour (2 cups)

• 1/2 teaspoon salt

Assembly

• 3/4 cup white chocolate pastry cream

• 3/4 passion fruit curd

• 300 ml double cream (1 1/4 cups) divided

• 1/2 cup toasted coconut flakes

• white chocolate curls to decorate

Directions

Passion Fruit Curd

1. In a saucepan, combine the yolks, passion fruit puree, sugar and lemon juice. Cook over low heat, whisking, until the sugar dissolves. Add the butter and cook, whisking, until thickened, about 8 minutes. Strain the curd into a bowl. Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.

White Chocolate Pastry Cream

1. Place the egg yolks and corn starch in a small mixing bowl and whisk to combine.

2. Heat the milk in a saucepan to just below boiling point. Whisking constantly, add the hot milk into the egg yolk/cornflour mixture. Whisk in the melted white chocolate.

3. Return the pan to the heat and whisk constantly until thickened. Strain through a fine mesh sieve and transfer to a bowl. Cover the surface of the cream with cling wrap to prevent a skin from forming. Allow to cool. Refrigerate until needed.

Crepes and assembly

1. Add the eggs, milk, butter, flour and salt to a blender. Whiz until well-combined. Refrigerate for at least 30 minutes or overnight. 

2. When ready to cook, heat a crepe pan or regular non-stick frying pan over medium-low heat. I used about 1/4 cup of batter was the perfect amount to make a thin crepe. Depending on the size of your pan, you might have to use trial and error to figure out how much batter to use for each crepe. Stack the crepes with parchment paper and allow to cool.

3. Whip 120 ml (1/2 cup) cream until soft peaks form. Gently fold 3/4 cup of white chocolate pastry into the cream.

4. Whip the remaining 180ml (3/4 cup) of cream until soft peaks form. Fold in the passion fruit curd. 

5. Place a cooled crepe onto your cake stand or platter. Spread a thin layer of white chocolate cream onto the crepe and top with another crepe. Next spread a layer of the passion fruit curd cream onto the crepe. Repeat, alternating between the two creams, until you run out of crepes. 

6. Top the cake with a good dollop of the white chocolate pastry cream. Add a dollop of passion fruit and swirl with the pastry cream. Sprinkle with the toasted coconut flakes and the white chocolate curls.

7. Slice and serve. Best served the day it's made. 

Recipe adapted from Eat Love Eats' White Chocolate Lemon Curd Cake Recipe.