Mini Rhubarb Crepe Cake

Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake

GUYS. I got the craziest email the other day. I had a pretty hectic day and didn't check my personal email until right before heading to bed. As I was scrolling through I saw the subject line: Great American Baking Show. OMG. What?!!!!! I read the email and it was a casting person saying that they found me through Instagram and wanted to speak to me about possibly auditioning for the show. OMGOMGOMGOMG WHAT IS HAPPENING? At first I thought it was fake. Like it has to be fake. But after getting many second opinions I'm convinced that it is legit. I spent the next 30 minutes dancing around my apartment and annoying the crap out of Reuben before bed. I'm easily excitable. I went straight to imagining baking in the tent and Mary Berry telling me that she finds my biscuits delightful! What a dream! 

But then reality set in and I realized that I'm not really a baker. lol. Well I would never claim to be a baker. I love cake. And I love playing with butter and sugar. But technical and precise are not words that describe me. I would feel much more comfortable being on Chopped. I've watched The Great British Bake Off (mainly while at the gym) and those people are so talented! I can't handle it. How do they just know how to do everything??! Is there another side of the show where the contestants practice a single recipe over and over again in between filming? Do they have the recipes printed out somewhere? Or have they memorized everything? These questions give me anxiety. I also realized that I am the least competitive person EVER. I was that kid in dodge ball that tried to get out early so I didn't have to play or god forbid be the last person standing and have to face off against someone like Reuben, who lives for competitive sports. Ugh, that scenario also gives me anxiety. I asked him about this once and he said he wouldn't even think twice about striking me hard with a dodgeball. That's true love, folks. 

I told my Mom about the email and she just laughed for a solid minute. It's really not THAT hilarious mom.... : )

99% of me is telling me that this is a horrible idea. I'm extremely under-qualified. I don't know how to make meraingue, which I feel like is critical. I mean, I haven't even called the woman back. And it's not like they're straight up asking me to compete. And they probably emailed like a million people... did you get this email too?? Despite all of that, one teeny tiny part of me really wants to just commit to getting on this show. Like, maybe I can fake it until I make it? Or something... who knows! I'll keep you update if this progresses any further than this email.

If there was a crepe cake challenge, I feel pretty confident I would at least survive that week! If you're looking to make a 20 layer cake, this is definitely the way to go. Then if you make it a mini cake, it's really not as intimidating. On Sunday afternoon, I put on the "French Bistro" spotify playlist, pretended I was in Ratatouille, and flipped a bunch of mini crepes. Then I layered the crepes with sweet fluffly whipped cream and tangy rhubarb compote. Rhubarb should be allowed to be the leading actor in more recipes. It really doesn't need strawberries to make a dessert sing. The rhubarb compote is also insanely easy to make. I highly recommend that you double the recipe and save some for fancy yogurt bowls or toast! This Mini Rhubarb Crepe Cake is probably the most springy thing I've ever made! It's so cute!


Mini Rhubarb Crepe Cake

makes one 6" crepe cake

crepes:
2 cups all purpose flour
1/4 cup sugar
1/2 tsp baking powder
pinch of salt
2 eggs
2 cups of milk
2 tbsp oil
1/3 cup water
butter or oil for cooking

rhubarb compote:
1/2 pound of rhubarb (about 5 stalks)
1/2 cup sugar
1 tbsp butter
1 tbsp of orange liqueur (optional)

whipped cream:
1 cup heavy whipping cream
2 tbsp sugar
1 tsp of beet powdered for color (optional)

steps:

Prepare your batter first. Combine flour, sugar, baking powder, and salt in a large bowl. Mix together eggs, milk, oil and water in another bowl. Slowly whisk the wet ingredients into the dry ingredients until there are no more lumps. Let the batter rest in the fridge for an hour while you prepare your fillings.

Trim and cut your rhubarb into 1/2" pieces. Toss chopped rhubarb with sugar in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted add in chopped rhubarb and sugar. Allow to cook undisturbed for 2 minutes, then give it a stir and cook for another 10 minutes until soft and jammy. Take a potato masher and gently mash the rhubarb compote until semi smooth. Remove from heat and place compote in a heat proof container and allow to full cool.

Pour cream, sugar, and beet powder into a large bowl. Whip with an electric hand mixer until stiff peaks form. Place in the fridge to chill while you prepare your crepes. Beet powder was just for color. If you don't have beet powder, you food coloring or not color at all.

Heat an 6"-8" nonstick frying pan, lightly greased with butter or oil, over medium heat. Pour in a little less than 1/4 cup of batter and swirl to cover the whole pan. Allow to cook for 15-20 seconds, until the edge get slightly brown and crisp. flip and cook for another 15 seconds. Remove from pan and allow to cool on a baking sheet or wire rack. Repeat with remaining batter. You should get around 23-25 crepes. You'll need about 20 layers so there's wiggly room for a few crepe flops or snacks.

Allow all the crepes to completely cool before assembling. Place one crepe on a platter. Layer on 2 tbsp of whipped cream. Place on another crepe and layer on a tablespoon of compote. Repeat crepe layers with alternating fillings of whipped cream and compote. Top the cake with one last layer of whipped cream and some peels of raw rhubarb if you have extra.

Serve and enjoy! I recommend placing the cake in the fridge or the freezer for a few minutes to make it easier to cut!

 

Mini Bourbon Apple Galettes

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Hey! Happy Saturday! I wish I had one of these mini galettes for breakfast this morning. Before I give you the recipe for these cuties, I have a few things that I need to confess to you guys... 

1. I've never made my own coffee 😣

2. I've never made a pie 😧

Are you going to unfollow me? I feel semi-embarrassed and slightly confused about how this happened. I will address the coffee issue first. To be honest, I've spent an exorbitant amount of money buying coffee and I've always been around people who are really great at making coffee. I love the ritual of stopping by the coffee shop 30 seconds from my apartment or the Peet's on my way in to work. Reuben takes his coffee making seriously and I always just ask him to make a half cup of coffee for me (that's all I really need anyways to get pepped up). I've also jumped on the Matcha Latte bandwagon and have been focusing my caffeinated desires towards making a good cup of matcha. I NEED to learn how to make my own coffee. It's just plain silly that I don't know how. Reuben will give a crash course in grinding and brewing soon. That wasn't meant to sound weird.

Pie. I am most definitely on Team Cake. It's my favorite dessert and it's been my 2017 goal to be able to bake a mean cake with little stress. Growing up, my parents would always buy a banana cream pie for either my Dad's or Brother's birthday. That and sweet potato pie are the the only pies that I could ever get behind. I may have just never had a great fruit pie... the fruit pies that I've had are always so sugary sweet and the fruit tastes like it's from a can. If there was an occasion that pie was the only sweet option, I'd just go for the crust.

I don't want to feel this way about pie forever though. Which is why I am making baby steps towards making and enjoying pie. Mini Galette Steps, if you will. The list of things that I've never done or don't know how to do is infinite. But I'm the type of person that wants to figure out how to do it and how to do it well. I taught myself hand lettering and how to make stationery! I can figure out how to make a damn great pie. Although, there are a few things that I'm totally okay with not being good at. Like skiing. I'm perfectly fine with not being able to ski. Reuben tried to teach me how to ski 2 months ago and I was a dead starfish laying in the snow, cursing at the sky, as 4 year olds zoomed passed me. It was a new low for me.

These mini galettes almost made me switch to Team Pie. They were so effing good. Reuben and I ended up eating all of them throughout the weekend. Sorry, co-workers. I miniaturized the Bourbon Apple Galette recipe from Food52. I thought that by making them mini it would prevent us from eating the whole thing... what was I thinking? The recipe features a super easy all butter pie crust that is INCREDIBLE. I don't think I need to find another pie crust recipe for the rest of my life. In the following months, I'm hope to make my first fruit pie of some sort and maybe a purple sweet potato pie! I'll also need to be a good daughter and sister by learning how to make a killer Banana Cream Pie. Papa Cho and T.Cho will be very very happy : )


Mini Bourbon Apple Galettes

makes 6 mini galettes or 1 large galette

Steps :

1. Start your pie dough by whisking together flour and salt. Add butter cubes and toss in flour until evenly coated. With your hand, rub the butter into the flour until they are the size of walnut halves. You still want to be able to see the chunks of butter.

2. Make a well in the middle of your bowl. Add a few tablespoons of ice water at a time and mix just until the dough comes together. Wrap dough in plastic  and chill in the fridge for at least 30 minutes.

3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

4. In a small sauce pan, bring the bourbon to a boil over medium high heat. Reduce until there is about 2 tablespoons of  liquid remaining. Stir in butter until melted.

5. In a small bowl, mix together brown sugar, cornstarch, and cinnamon. Stir in the bourbon butter mixture and let cool.

6. Cut your apples into quarters and remove the core. Slice each quarter into thin slices. Try to keep the quarters together when you slice.

7. On a lightly floured surface, give your pie dough a quick knead. Divid your dough into 6 equal pieces. 

8. Roll out one of your pieces into roughly a 4"x6" rectangle. Dust with a little bit of flour if the dough starts to stick. Transfer the rectangle to your baking sheet. Layer apple slices in the middle of our dough, leaving about a 1/2" border of dough around the filling. Fold the edges over the apples. Pinch the edges a little to secure the edges. Repeat 5 more times with the remaining dough and apples.

9. Carefully spoon the bourbon-sugar mixture over the apples. Egg wash the edges of the dough for a golden color.

10. Bake the galettes for 24-28 minutes, until golden brown and the apples are tender. Bake for 28-33 minutes if making one large galette.

11. Let cool and enjoy with some ice cream!

Pie Dough:

1 1/4 Cup All Purpose Flour - Sifted

Pinch of Salt

8 Tbsp Unsalted Butter - Chilled and Cut into 1/2" Cubes

1/4 Cup Ice Water - more as needed

Galette Filling :

1/3 Cup of Bourbon - The mini bottle is only about 1/4 cup!

3 Tbsp Unsalted Butter

1/3 Cup Brown Sugar

1 Tbsp Cornstarch

1 tsp Cinnamon

3-4 Medium Apples

Egg Wash (1 egg whisked with 1 Tbsp Water)