Toasted Coconut Crêpe Cups With Pineapple à La Mode Recipes

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TROPICAL-FRUIT CREPE CAKE



Tropical-Fruit Crepe Cake image

If they like piña coladas, and gorgeous sweets for dessert, they'll go gaga for this crêpe cake layered with coconut-infused pastry cream. You can make the filling and the crêpes (all 40 of them) up to three days ahead, so there's no need to stress the day of. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Food & Cooking     Crepe Recipes

Number Of Ingredients 17

6 2/3 cups whole milk
1 1/2 cups unsweetened flaked coconut
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 1/3 cups granulated sugar
2/3 cup cornstarch
10 large egg yolks
6 tablespoons unsalted butter, room temperature
1 1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter, melted, plus more for skillet
2 cups cold heavy cream
2 tablespoons confectioners' sugar
Sliced pineapple and toasted coconut, for topping

Steps:

  • Pastry cream: In a large sauce-pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids.
  • In a medium saucepan, whisk together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days.
  • Crêpes: Combine flour, granulated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight.
  • Lightly brush an 8-inch non-stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchment-lined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days.
  • Whisk chilled pastry cream to remove any lumps. In a medium bowl, whip 1 cup heavy cream to stiff peaks. Fold into pastry cream. Place a crêpe on a flat serving dish. Spread about 1/4 cup pastry cream onto crêpe. Repeat process with remaining crêpes and pastry cream, finishing with a crêpe. Refrigerate until set, at least 2 hours and up to overnight.
  • To serve, whip remaining 1 cup heavy cream with confectioners' sugar to stiff peaks. Arrange pineapple slices on top of cake, overlapping slightly. Dollop whipped cream on top and garnish with toasted coconut.

TOASTED COCONUT CRêPE CUPS WITH PINEAPPLE à LA MODE



Toasted Coconut Crêpe Cups with Pineapple à la Mode image

Categories     Rum     Dairy     Fruit     Dessert     Bake     Coconut     Pineapple     Pan-Fry     Gourmet

Yield Makes 6 crêpe cups, serving 6

Number Of Ingredients 14

For toasted coconut crêpe batter:
1/3 cup all-purpose flour
1 tablespoon sugar
3 tablespoons milk
1 large egg
1 tablespoon unsalted butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon almond extract
1/4 cup lightly toasted sweetened flaked coconut, chopped fine
1 1/2 cups chopped drained canned pineapple
2 tablespoons unsalted butter
2 tablespoons dark rum
vanilla ice cream
1/4 cup sweetened flaked coconut, toasted lightly

Steps:

  • Make 6 crêpes (procedure follows) with the toasted coconut crêpe batter. Fit the crêpes into 1/2-cup muffin tins and put a ball of foil in the center of each cup to keep the crêpes open. Bake the cups in a preheated 400°F. oven for 4 minutes, remove the foil, and bake the cups for 6 to 8 minutes more, or until they are crisp.
  • In a skillet sauté the pineapple in the butter over moderately high heat, stirring, for 3 minutes, add the rum carefully, and boil the mixture for 3 minutes. Put a scoop of vanilla ice cream in each crêpe cup, spoon some of the pineapple sauce over it, and sprinkle the tops with the toasted coconut.
  • To make toasted coconut crêpe batter:
  • In a blender or food processor blend the flour, the sugar, 1/2 cup water, the milk, the egg, the butter, the salt, and the almond extract for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl, stir in the coconut, and let the batter stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 6 crêpes.
  • To make crêpes:
  • Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and return any excess batter to the bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpes with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

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