- About 25 crepes (recipe follows)
FOR THE PEACH PASTRY CREAM FILLING:
- 3 tsp unflavored gelatin
- 6 tsp cold water
- 2 cups whole milk
- 2 cups cream
- 1 cup granulated sugar
- ½ tsp salt
- 12 large egg yolks (Save the whites for Italian Meringue Buttercream or Angle Food Cake)
- 8 tbsp cornstarch
- 4 tsp pure vanilla extract
- 1/2 cup whipping cream
- 4 large peaches, skinned and diced into chunks that are about the size of a pinto bean
FOR THE WHIPPED CREAM FROSTING:
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp pure vanilla extract
MAKE THE PASTRY CREAM:
- In a small dish, stir the gelatin and water together to combine. There should be just enough water to moisten the gelatin, creating a thick paste. Set aside.
- Add milk, cream, sugar, salt, egg yolks and cornstarch to a 4-quart or larger heavy bottomed saucepan and whisk vigorously to combine. Bring to a boil over medium heat, whisking constantly, at which point the mixture will have thickened to the point that the whisk will leave tracks as you stir. Remove from the heat and whisk vigorously for 30 seconds longer. Pour into a bowl.
- Break the gelatin into small pieces, dropping them into the hot pastry cream. Whisk until the gelatin is completely incorporated, about 20 seconds. Whisk in vanilla. Cover with plastic wrap, pressing the wrap over the surface of the pastry cream, and punch a few holes in the surface of the wrap with a sharp knife. Refrigerate for at least 3 hours and up to 24 hours.
- Using an electric mixer, whip the heavy cream until medium peaks form. Add the cooled pastry cream and beat into the whipped cream on medium speed until fully incorporated and smooth. *(If not using it right away, cover and refrigerate pastry cream for up to 2 days.)
- Gently fold in the diced peaches right before assembling the cake.
ASSEMBLE THE CREPE CAKE:
- To assemble the crepe cake, simply layer the crepes with thin layers of the pastry cream filling, staking the layers as high as you dare. If you want a tall cake, but the lower layers seem to be slipping around a bit, cover the cake and put it in the refrigerator for abut an hour before continuing to stack. Once the cake is completely assembled, cover and refrigerate for at least 6 hours, preferably overnight.
FROST THE CAKE:
- With an electric mixer, beat the cream, powdered sugar and vanilla until medium-firm peaks form. Be careful not to beat the cream into butter, but you want it to be stiff enough to be able to ice the cake without it dripping down the sides of the crepe cake.
- With a sharp, serrated knife, trim around the edges of the crepe cake to create straight sides all around. Frost the cake with the whipped cream, cover and refrigerate for 1 hour before serving. Decorate the top of the cake with a few sliced peaches, if you desire, right before serving.