Red Velvet Crêpe Cake with White Chocolate Pastry Cream
Fill a large bowl with ice water and set aside. Place yolks, sugar, cornstarch, milk, and salt in a medium saucepan and whisk until smooth and well combined.
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Cooking tools:
- Blender
- Instant-read thermometer
- Fine-mesh sieve
- Nonstick skillet
- Pastry brush
- Ladle
- Spatula
- Saucepan
- Whisk
- Mixing bowl
- Plastic wrap
- Paper towel
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 9 egg yolks, room temperature
- ¾ cup sugar
- ½ cup cornstarch
- 3 cups whole milk
- ½ teaspoon salt
- ½ cup white chocolate chips
- 3 tbsp Challenge Unsalted Butter, cubed
- 1 Tablespoon vanilla extract
- 1 stick Challenge Unsalted Butter, melted, divided
- 2 cups whole milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups plus 2 Tablespoons all-purpose flour
- ¼ cup cocoa powder
- ¼ cup granulated sugar
- red food coloring
- whipped cream, for topping
- fresh raspberries, for topping
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