Description
Eighteen pumpkin-spice crepes layered with maple mascarpone cream and finished with crisp caramel shards.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1 tsp (3 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/4 tsp (1 g) ground nutmeg
- 1/2 tsp (3 g) fine salt
- 4 large eggs (200 g without shells)
- 3 cups (720 ml) whole milk, room temperature
- 3/4 cup (180 g) pumpkin purée, blotted
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 2 tsp (10 ml) vanilla extract
- 16 oz (454 g) full-fat mascarpone, cold
- 1/2 cup (120 ml) pure maple syrup
- 2 cups (480 ml) cold heavy cream
- 1/2 cup (60 g) powdered sugar
- 1 cup (200 g) granulated sugar, for shards
- 1/4 cup (60 ml) water
Instructions
- Blend flour, 1/3 cup (67 g) sugar, spices, salt, eggs, milk, pumpkin, butter, and vanilla until smooth. Rest for 45 minutes.
- Heat an 8-inch (20 cm) nonstick skillet over medium-low heat and grease it lightly.
- Cook 18 crepes using a scant 1/4 cup (55 ml) batter each. Cool with parchment between layers.
- Beat mascarpone with maple syrup just until smooth. Whip cream with powdered sugar to firm peaks and fold it into the mascarpone.
- Place one crepe on a plate and spread with a thin layer of cream. Repeat with all crepes, keeping the stack centered.
- Top with parchment and a light plate for 15 minutes. Remove the plate, cover, and chill for at least 6 hours.
- Cook 1 cup (200 g) sugar with water without stirring until deep amber. Pour thinly onto a silicone mat and cool completely.
- Break caramel into shards. Let the cake stand for 10 minutes, decorate with three shards, and slice with a warm dry knife.
Notes
Keep filling layers thin and add caramel shards immediately before serving so the cake stays straight and the sugar remains crisp.