Chocolate Banana Crepe Cake

Chocolate Banana Crepe Cake	Chinese New Year Yaowarat Road Bangkok Thailand
Crepe Batter: 6 T. unsalted butter 3 c. milk 6 eggs 1 ½ c. unbleached flour 7 T. granulated sugar Pinch salt	Melt butter until lightly browned. Remove from heat and set aside. In a separate pan, warm the milk until steaming; remove from heat and set aside to cool slightly. In a large bowl, use your electric mixer at low speed to mix together the eggs, flour, sugar and salt. Slowly add in the warm milk and browned butter. Pour the batter into tightly-sealed container and refrigerate several hours or overnight. When ready to make crepes, remove batter from refrigerator and allow to reach room temperature. Spray crepe pan (even nonstick) with cooking spray. Heat pan over medium heat. Line cookie sheets with Silpat to receive finished crepes. Spoon 3 T. of batter into pan, swirl pan to distribute evenly and cook until edges of crepe are crispy brown and center loses its gloss. Turn carefully with spatula and your fingers to cook other side briefly (until patches are lightly browned). Remove from pan and place on Silpat, unstacked. Repeat until batter is gone. Makes about 36 6” crepes. They can be stacked and stored in the refrigerator or frozen when cool. Wrap airtight.
Pastry Cream: 1 egg 1 T. unbleached flour 2 T. grandulated sugar 1 T. cornstarch 1 c. milk 1 tsp. vanilla extract 1 tsp. hot water 2 T. heavy cream, whipped	In small bowl, add egg, flour, sugar and cornstarch. Beat until smooth. Bring milk almost to a boil (simmer) in a saucepan over low heat. Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to saucepan over low heat, stirring constantly, for about 5 mins. until thickened and just boiling. Remove from heat. Add vanilla extract and hot water, stir till dissolved. Set aside to cool until firm. Place plastic wrap directly on top of mixture to prevent a skin forming. When cool, fold in the whipped cream. Refrigerate mixture until thick (best overnight).
Chocolate Ganache: 1 c. heavy cream 8 oz. semisweet chocolate, chopped	Heat the cream in a microwave. When hot, whisk in chocolate until thoroughly melted and combined. Return to microwave as needed to complete process. Allow to cool, cover and refrigerate. When ready to use, microwave briefly to achieve spreadable consistency.
2 c. heavy cream 1 T. sugar 2 ripe bananas	Assembly: Whip the heavy cream with the sugar. Gently fold into the pastry crème. Place a crepe in the middle of a platter and spread thinly with pastry cream mixture (about ¼ c.). Place another crepe on top and repeat. Stack a third crepe on top and spread thinly with chocolate ganache. Stack a fourth crepe on top and spread with pastry crème mixture. Stack a fifth crepe on top and spread with pastry cream mixture. Top with a layer of thinly sliced bananas. Repeat stacking order until you have used 20 crepes. Put a plastic wrap or foil “collar” around the stack, cover all with plastic wrap and place in freezer for at least two hours. Remove collar and slice while frozen. Do not remove any slices until entire cake has been sliced. Plate slices and allow to defrost.
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