Bertolli

Charleston Desserts Recipe List

East Bay Meeting House

160 East Bay Street, Charleston, SC 29401
843-723-3446

Crêpe de Cosette

Crêpe de Cosette

Serves 8

Ingredients for Dessert Crepes

8 Crepes, either store bought or your favorite recipe
2 cups sliced Strawberries, Peaches or whole Blueberries
2 cups Pastry Cream, recipe included
Whipped Cream

Ingredients for Pastry Cream

5 large Egg Yolks
½ cup Sugar
2 tbsp Cornstarch
1½ cups Milk
1 Vanilla Bean, split & scraped
1 tbsp Cognac or Brandy
1 tbsp Unsalted Butter
1 tbsp Heavy Cream

Method for Pastry Cream

• Heat the milk with the vanilla bean (seeds and pod) in a large saucepan until scalded, periodically whisking the mixture to distribute the seeds.
• In a standing mixer on high beat the egg yolks and sugar until light in color and thick, about 3-4 minutes. • Turn down the speed to low and add the cornstarch and beat another 1-2 minutes.
• With the mixer still on low slowly add the scalded milk, tipping the pan back and forth to collect all the vanilla bean seeds. Discard the pod.
• Pour the mixture back into the pan and over low heat bring it to a low boil, about 4-6 minutes, stirring constantly with a wooden spoon.
• Once boiling continue to stir but switch to a whisk and beat vigorously until very thick, about 2 minutes.
• Turn the heat off and stir in the Cognac, unsalted butter and heavy cream.
• Pour through a fine mesh sieve into a bowl. Cover with plastic wrap and refrigerate until cold. (Note- put the plastic wrap directly on the pastry cream to avoid a “skin.”)

Method for Dessert Crepes

• Spread ¼ cup of pastry cream on each crepe.
• Top with ¼ cup of the fruit.
• Roll up and top with whipped cream.

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