This exquisite Crepe Cake, featuring a delicate Rose Water-Vanilla Diplomat cream, is proudly sponsored by Nielsen-Massey Fine Vanillas and Flavors. All views and opinions expressed here are, as always, my own.
Indulge in Elegance: The Rose Water-Vanilla Crepe Cake Experience
Imagine a dessert that not only captivates the palate but also enchants the senses with its beauty and aroma. This Rose Water-Vanilla Crepe Cake is precisely that: a culinary masterpiece designed to evoke feelings of romance, sophistication, and pure delight. The delicate scent of fresh roses, combined with the warmth of vanilla, creates an unforgettable flavor profile. While floral notes might seem unconventional in Western desserts, rose water has graced Persian, Middle Eastern, and Indian cuisines for centuries, and it’s now experiencing a well-deserved resurgence in global culinary trends. This unique and accessible ingredient offers an effortless way to infuse dishes with the subtle, enchanting essence of rose petals, elevating them from ordinary to extraordinary.
In this recipe, we’ve partnered with Nielsen-Massey to merge two of my most adored and currently “on-trend” culinary concepts: the visually stunning Crepe Cake and the fragrant allure of Rose Water. The result is a truly elegant French layer cake, infused with the harmonious blend of rose and vanilla. Its impressive presentation makes it a show-stopping dessert, perfect for expressing love and celebration on any special occasion. It’s more than just a cake; it’s a statement of affection, beautifully expressed through flavor and artistry.
Nielsen-Massey Vanillas and Flavors: A Legacy of Unparalleled Quality
My journey with Nielsen-Massey began nearly fifteen years ago, a discovery that truly transformed my approach to baking. I remember watching a captivating cooking show where the chef reached for a bottle of vanilla extract unlike any I had seen in my pantry. Intrigued, I immediately took to the internet.
A quick search led me to Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. From the moment I acquired my first bottle, I was captivated. Everything about it exuded quality: the sophisticated label, the rich, sweet aroma that promised culinary magic, and most importantly, the warm, complex, and rounded flavor it imparted to every single recipe. Since then, Nielsen-Massey’s extracts and flavors have been an exclusive staple in my kitchen, a testament to their superior standard.
Nielsen-Massey is a family-owned company, renowned for its exacting standards and unwavering commitment to quality. Their philosophy revolves around **preserving the natural flavors and aromas of ingredients** to produce the purest, most exquisite extracts possible. This dedication ensures that every product, including the Rose Water featured in this recipe, delivers an authentic and vibrant taste experience. All of their offerings are **all-natural, GMO-free, certified gluten-free, Kosher certified, and allergen-free**, meticulously crafted from premium ingredients sourced responsibly from across the globe. This meticulous attention to detail is why their products consistently deliver exceptional results in every culinary creation.
Their extensive product line boasts five distinct varieties of vanilla, catering to a spectrum of culinary needs from everyday baking to exotic gourmet creations. Beyond extracts, they offer whole vanilla beans, pastes, powders, and sugars. In addition to their celebrated vanillas, Nielsen-Massey produces **eight premium flavors and extracts**, each crafted with the same commitment to excellence. Among my personal favorites are their bright Orange and intensely aromatic Pure Almond extracts (the latter deriving its distinct flavor from bitter almond oil, thoughtfully extracted from stone fruit pits). And, of course, the incredibly versatile Rose Water, which is the star ingredient in today’s magnificent crepe cake.
What is Rose Water: A Fragrant Elixir for Culinary Delights
Rose Water, a time-honored ingredient, is meticulously produced through the steam distillation of fresh rose petals. This process captures the pure essence of the flower, resulting in a liquid with a **sweet, intensely fragrant floral essence**. Its delicate nature makes it incredibly versatile, pairing beautifully with a wide array of flavors and textures.
Its natural sweetness and aromatic depth make it an ideal companion for fruits, enhancing their natural sugars with a whisper of perfume. It transforms pastries and confections, adding an unexpected layer of sophistication. Even mild cheeses can be elevated by a hint of rose water, creating intriguing flavor combinations. Personally, I find Nielsen-Massey’s Rose Water to be utterly enchanting when paired with anything creamy. Imagine it swirled into light and airy Chantilly cream, enriching a silky custard, or adding an exotic touch to a classic rice pudding. The possibilities are truly endless, limited only by your imagination.
Nielsen-Massey’s Rose Water is particularly celebrated for its lusciously fragrant quality, meaning a mere small amount is sufficient to impart its captivating aroma and flavor to your recipes. This concentration ensures that your dishes are infused with a delicate rose essence, not an overpowering perfume. Beyond baking and desserts, it’s a fantastic and stylish addition to any well-stocked bar cart. Experiment by adding a few drops to your favorite cocktails, such as a gin fizz, a champagne cocktail, or even a simple sparkling water with lime, for a unique and refreshing sip that’s sure to impress your guests.
Mastering the Art of Crepe Cake: A Symphony of Layers and Flavors
A Crepe Cake, known in French as “Gâteau Mille Crêpes,” is a breathtaking **French layer cake** renowned for its delicate structure, composed of numerous thin crepes meticulously layered with rich, creamy fillings. While its name playfully translates to “a thousand crepes,” rest assured, you won’t be making quite that many layers! (Imagine the towering, awe-inspiring cake that would be!) The beauty of a Mille Crepe lies in its elegant simplicity and the satisfying contrast between the soft crepes and the luscious cream.
You can truly make a Mille Crepe with as many layers as your culinary ambition dares, though most impressive creations typically feature around 20 perfectly thin crepes. (Have you ever crafted a particularly tall crepe cake? We’d love to hear how high you’ve managed to go! Share your experience in the comments below!) Each gossamer-thin crepe is carefully spread with a generous layer of pastry cream, light and airy whipped cream, or, as in our exceptional recipe, a harmonious blend of the two known as **Diplomat cream**. This hybrid cream offers the best of both worlds: the rich, velvety texture of pastry cream combined with the delicate lightness of whipped cream, creating a filling that is both substantial and ethereal.
For this specific recipe, we begin by creating a batch of exquisitely tender, lightly sweetened crepes. The secret to their delightful flavor lies in Nielsen-Massey’s Madagascar Bourbon Vanilla Extract, which infuses each crepe with its signature warm and complex notes. For the star of the show – the filling – I crafted a bespoke **Rose Water and Vanilla Bean pastry cream**. This luxurious cream benefits immensely from the aromatic depth of Nielsen-Massey’s rose water and the rich, speckled elegance of their vanilla bean paste. To achieve the perfect texture for a Diplomat cream, this flavorful pastry cream is then gently lightened with billowy, freshly whipped cream, resulting in a filling that is both rich and airy.
The final touch of artistry comes with the garnishes. Topped with additional Rose Water-Vanilla flavored whipped cream, vibrant fresh raspberries, crunchy pistachios, and delicate sugared rose petals, this stunning cake transcends a mere dessert. It becomes an edible declaration, perfectly suited for celebrating cherished moments like Valentine’s Day, Mother’s Day, or as an enchanting centerpiece adorning any sophisticated spring dessert table. Its undeniable beauty and captivating flavors promise to make any occasion feel extra special and memorable.
For more inspiring recipe ideas and to delve deeper into the world of Nielsen-Massey’s premium extracts and flavors, we encourage you to connect with them on social media platforms such as Facebook, Twitter, and Instagram. You can also explore their full range of exceptional products and learn more about their commitment to quality by visiting their official website at www.nielsenmassey.com. Discover how premium ingredients can truly transform your culinary creations.
Pin
Crepe Cake with Rose Water Cream
Ingredients
Crepes
- 4 large eggs , room temperature (216g)
- 2 cups all-purpose flour (240 g)
- 2 tablespoons granulated sugar (25 g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (5 mL)
- ½ teaspoon kosher salt (2.2 g)
- 2-1/2 cups whole milk (600 mL)
- 1 tablespoon unsalted butter , melted and cooled (14.2 g), plus additional for greasing crepe pan
Diplomat Cream
- 2 cups half and half (480 mL)
- ⅔ cups granulated sugar , divided (130 g)
- pinch kosher salt (0.2 g)
- 5 large egg yolks (88.3 g)
- ¼ cup cornstarch (30 g)
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste (5 mL)
- 1 teaspoon Nielsen-Massey Rose Water (5 mL)
- 4 tablespoons unsalted butter , room temperature (56.8 g)
- 1-1/2 cups heavy cream (360 mL)
To Serve
- ½ cup heavy cream (120 mL)
- 1 tablespoon granulated sugar (12.5 g)
- ⅛ teaspoon Nielsen-Massey Rose Water (0.625 mL)
- ¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract (1.25 mL)
- ½ cup raspberries (65 g)
- 2 tablespoons coarsely chopped unsalted pistachios (17 g)
- edible rose petals , for garnish (optional)
Instructions
Make the Crepes
- Place all crepe ingredients in a blender and mix on low speed until incorporated. Stop the blender once or twice to scrape down the sides and to make sure there are no flour pockets. Crepe batter should have the consistency of light cream—if it is too thick, gently mix in room temperature water a teaspoonful at a time until the correct consistency is reached.
- Let the batter stand at room temperature for 15 minutes, or cover and refrigerate no longer than overnight. Stir the batter before using.
- Heat a 9-1/2-inch nonstick skillet or crepe pan on the stove over medium heat and lightly brush with vegetable oil or melted butter. Pour 1/4 cup batter into the skillet and swirl the pan until the batter covers the bottom. Crepes will be very thin (about 1/16-inch).
- Cook until lightly browned, about 2-3 minutes. Loosen edges and flip with a thin spatula or crepe turner. Cook on the second side until light golden marks appear.
- Remove crepe from pan and repeat with remaining batter, greasing the pan as needed. (Makes about 20 crepes.)
Make the Diplomat Cream
- Combine half and half, 1/3 cup sugar, and salt in a heavy-bottomed saucepan. Heat until bubbles form around the edges and wisps of steam rise from the pot. Remove from heat.
- While half and half mixture is heating, whisk together egg yolks, remaining 1/3 cup sugar, and cornstarch in a bowl until combined and a light yellow color.
- Temper the egg mixture by slowly pouring in about half of the heated liquid, whisking constantly. Whisk tempered egg mixture back into the remaining liquid. Cook over medium-low heat, whisking constantly, until thick and smooth.
- Remove from heat and pass pastry cream through a mesh strainer into a bowl. Discard any small egg solids in the strainer.
- Whisk in vanilla bean paste, rosewater, and butter until smooth. Cover pastry cream with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until well chilled.
- When ready to assemble the crepe cake, whip 1-1/2 cups heavy cream until peaks form. Stir about 1/3 of the whipped cream into the chilled pastry cream to lighten it. Gently fold in the remaining whipped cream.
Assemble and Serve
- Place 1 crepe on a cake plate or stand. Spread with 1/3 cup Diplomat cream, leaving about a 1/2-inch border. Continue layering crepes and Diplomat cream until all are used, ending with a crepe.
- Cover with plastic wrap and chill for 2 hours.
- Whip 1/2 cup cream with granulated sugar and extracts until peaks form. Top crepe cake with whipped cream and decorate with raspberries, and edible rose petals (if using). Sprinkle with chopped pistachios. Slice into wedges and serve.
Notes
To garnish with sugar-frosted rose petals:
Rinse about 24 edible rose petals and gently pat dry. Beat an egg white with a few drops of water. (Use pasteurized egg whites if raw egg consumption is of concern.) Use a pastry brush to apply the egg wash to each rose petal. Sprinkle with superfine sugar on both sides. Dry rose petals in a single layer for at least 2 hours.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.