Ever wanted to make fresh ravioli at home, but too intimidated to try? In a new video from ICE and PEOPLE magazine, ICE Chef Robert Ramsey shows how easy it can be with one simple trick, and shares an addictively delicious homemade ravioli recipe that confirms the adage that less truly can be more.

This recipe melds simple, straightforward ingredients into a flavorful, decadent dish. With just five ingredients, Chef Robert’s brown butter sage sauce is the perfect companion for his pillowy homemade ricotta ravioli.

Before you get started on your fresh egg pasta dough, here are a few tips from Chef Robert for nailing your homemade ravioli every time — you’ll never look at the store-bought stuff the same again:

  1. Using a ravioli tray is incredibly efficient and makes picture-perfect ravioli — but separating them can be tricky. “Flash” freezing them for 10-20 minutes in your freezer will make this step a snap, literally — you will know the ravioli are set once you can snap them apart easily, like a chocolate bar.
  2. Don’t have a ravioli tray? Just make the ravioli the same way, laying out a sheet twice as long as you need, piping the filling equal distance apart, folding the second half of the dough over the first, and then cutting with a ravioli wheel or knife. (That said, a ravioli tray costs the same as a wheel, and it’s easier to use. You can find one here.)
  3. When cooking the ravioli, you can tell they’re ready when they puff up like a balloon — this means that the filling is hot enough to create steam.
  4. Remember to reserve some of the pasta water for your sauce. Because of the starch in the pasta water, adding a spoonful of the cooking water will make the sauce “creamy” without adding cream. But be careful not to add too much as the pasta water is already salty.
  5. If you’re looking for other sauces to substitute, try these combinations: tomato sauce, oregano and Parmesan; classic pesto with a sprinkle of pine nuts; or capers, olive oil, lemon zest and parsley.

Ricotta Ravioli With Brown Butter, Sage and Hazelnuts
Servings: makes about 4 servings

Ingredients:

For the pasta

1 recipe for Pasta All’Uovo recipe (below)

For the filling

Ingredients:

2 cups ricotta cheese
1 tablespoon heavy cream
1 egg
1 egg yolk
1 tablespoon extra virgin olive oil
¼ teaspoon grated nutmeg
¼ teaspoon salt
¼ teaspoon pepper

For the sauce

4 ounces (1 stick) butter
1 bunch fresh sage, leaves picked
6 ounces hazelnuts, toasted and chopped
¼ teaspoon salt
2 ounces grated Parmesan cheese

Preparation:

For the filling

  • Combine all ingredients in the work bowl of a stand mixer or a large mixing bowl. With the whisk attachment or hand whisk, whip the mixture until completely smooth.
  • Transfer to a piping bag and reserve in the refrigerator until ready to fill pasta.

To assemble ravioli

  • Once your pasta sheets are rolled out (after the final step in the dough recipe below), you can begin assembling the raviolis. Place one pasta sheet onto a well-floured ravioli tray. (Don’t have a ravioli tray? See Chef Robert’s tip above.) Using your hands, gently press the dough into the divots in the tray. Pipe about two tablespoons of filling onto each sheet of dough. Next, brush a second sheet of dough with cold water and place the wet side down on top of the bottom ravioli sheet.
  • Use a rolling pin, roll over the raviolis back and forth to seal and crimp the raviolis. Flip the ravioli tray to unfold the finished pasta. Transfer to a floured sheet pan and place immediately in the freezer.

For the sauce

  • In a small pot over medium heat, melt the butter, swirling constantly. When it begins to bubble and sizzle, keep swirling and watch carefully for browning. As soon as the butter turns golden brown and smells nutty, carefully add the sage leaves and remove from heat. The sage will fry in the butter, making it crispy and aromatic. Finally, add the chopped hazelnuts and the salt. Reserve the sauce in a warm place until you’re ready to serve the pasta (do not refrigerate).

To assemble the dish

  • Bring a large pot of water to a full, rolling boil. Add about ¼ cup of salt per quart of water. (Adequately salted water should taste like seawater.)
  • Remove the ravioli from the freezer. Break the raviolis apart and carefully place them into the boiling water and cook 4-5 minutes, until tender but not mushy.
  • Remove and toss directly into the pot of butter sauce. Gently mix to coat, and then spoon into a large pasta bowl. Finish with a sprinkle of Parmesan cheese and an extra touch of chopped, fried sage, if desired. 

Pasta all’ Uovo (Fresh Egg Pasta)
Servings: makes about 4 servings

Ingredients:

11 ounces of all-purpose flour
3 large eggs, at room temperature
1 teaspoon salt

Preparation:

  1. Place the flour on your work surface and make a well in the center.
  2. Break the eggs into the well and add the salt. With a fork, begin to gently beat the eggs in a circular motion, incorporating approximately ½ of the flour.
  3. Using a bench scraper, bring the entire mixture together.
  4. Knead the dough with your hands for 3 to 4 minutes. At this stage, the dough should be soft and pliable. If bits of dried dough form (which is normal) don’t incorporate them into the dough — brush them off of your work surface.
  5. Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
  6. Cut the dough into four pieces and recover with the plastic wrap to prevent a skin from forming.
  7. Remove one piece of the dough at a time from the plastic wrap and knead through the rollers of a pasta machine set at the widest setting. Fold the dough like a business letter to form three layers, pressing out all of the air. Turn the open end of the dough to the right (like a book) and repeat the rolling process. Continue the folding and rolling process five times on this setting.
  8. Repeat the folding and rolling process for the three remaining pieces of dough.
  9. Roll a piece of the previously kneaded dough through the pasta machine, reducing the setting with each roll until reaching the fifth-narrowest setting. Do not fold the dough between each setting.
  10. Once the sheets of pasta have been rolled out, use immediately, keeping the remaining sheets covered with a kitchen towel until ready to use.

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Alternative flours — like chickpea flour, banana flour and grapeseed flour — can add a nutritional kick and a tasty nuance to many everyday recipes. Though substituting your tried-and-true AP flour may seem a little intimidating at first, once you have a few recipes under your belt you can add these alternative flours to your regular cooking and baking repertoire. To help you get there, Chef Sarah Chaminade is sharing three new recipes that she developed for ICE and Direct Eats using alternative flours. First, Chef Sarah uses chickpea flour to add a sweet and creamy texture to her chickpea canapés. Then, Chef Sarah demonstrates how to make a gluten-free angel food cake using banana flour —with all of the lightness and none of the gluten. Then, she uses merlot grapeseed flour in her chocolate chip cookies to create a gluten-free and vegan take on the classic recipe. Watch the video below, and then scroll to get the recipes.

Chickpea Canapé
Servings: three to four dozen individual canapés, depending on the size of each

In Liguria, the region flanking Genoa along Italy’s northwest coast, farinata is a classic dish. Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria, bake shops put signs in their windows announcing the time that the farinata will be ready and customers line up to buy it. It’s a perfect snack when eaten like a piece of pizza on waxed butcher paper. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese or sauce.

Ingredients:

3 cups chickpea flour
5 cups chicken stock, vegetable stock or water
1 clove garlic, minced
1 teaspoon thyme, chopped
1 teaspoon rosemary, chopped
1 teaspoon oregano, chopped
¼ cup extra virgin olive oil
½ teaspoon salt
½ teaspoon black pepper
Optional garnish: dollop of creme fraîche, crispy prosciutto or micro herbs like micro arugula

Preparation:

  • Preheat convection oven to 450 °F (or 475 °F for a conventional home oven).
  • Combine chickpea flour and water with whisk until smooth — let sit for 1 hour to allow batter to thicken slightly.
  • Stir in remaining ingredients.
  • Pour the batter onto a silicone baking mat or a baking sheet lined with parchment. Spread evenly with spatula and bake for 30-40 minutes until golden brown.
  • Use a knife or pizza cutter to cut farinata into squares (5×7 or 6×8, depending on the size you prefer) and top with optional garnish.

* Recipe adapted from Ciao Italia by Mary Ann Esposito

Gluten-Free Banana Flour Angel Food Cake
Yield: one cake

1 10-inch angel food cake pan with removable bottom
15 egg whites, room temperature (note: it’s essential that they are at room temperature!)
1 pinch of salt
½ cup plus ¾ cup coconut sugar
1½ cups banana flour
1 tablespoon vanilla extract
1 vanilla bean
* Flavor variations:
Replace vanilla with zest of one lemon, two limes or half an orange, or replace vanilla with two teaspoons of cinnamon

Preparation:

  • Preheat oven to 350 °F.
  • In a very clean, dry mixing bowl combine egg whites and salt and whip to soft peaks. Gradually add ½ cup of coconut sugar. Continue to whip egg whites to medium peaks, being careful to not over whip.
  • In a separate bowl, sift together the remaining coconut sugar and banana flour.
  • Gradually sift dry ingredients into the whipped whites, folding gently to be careful not to deflate.
  • Fold in vanilla extract and vanilla bean.
  • Pour batter into an ungreased angel food pan, spreading carefully to distribute batter evenly — do not bang the cake pan, as this will cause the batter to deflate.
  • Bake for 50 min, or until golden brown and cake springs back when lightly touched.
  • Remove from oven and invert onto a cooling rack without removing the mold.
  • Allow the cake to cool completely before unmolding.

Vegan, Gluten-Free Merlot Grapeseed Flour Chocolate Chip Cookies
Yield: one dozen cookies

2 ½ cups almond flour
¼ cup merlot grapeseed flour
½ teaspoon salt
½ teaspoon baking powder
½ cup coconut oil
1 tablespoon vanilla extract
½ cup agave
1 cup 72% bittersweet chocolate, chopped

Preparation:

  • Preheat oven to 325 °F. Line a baking sheet with parchment paper.
  • Melt the coconut oil in microwave or on stove top. In a medium bowl, combine all wet ingredients.
  • In a separate bowl, whisk together the dry ingredients.
  • Pour the wet ingredients over the dry ingredients, mixing with a rubber spatula or spoon to combine.
  • Stir in the chocolate chunks, and allow the mixture to chill in refrigerator at least 30 minutes.
  • Using a cookie scoop, scoop mixture onto your prepared baking sheet and bake for 15 minutes.
  • Let cool before enjoying. Because these cookies stay nice and moist, they taste great the next day too.

Master culinary or pastry arts with ICE’s expert chef instructors — click here for information on our career programs.

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If you haven’t added cardamom, za’atar and berbere spice to your pantry, you’re doing it wrong. These unique, flavor-packed spices can turn an ordinary dish into something extraordinary (and delicious). In a new video from ICE and Direct Eats, Chef James Briscione shares a few recipe ideas that will be sure to excite your palate and inspire your own spice exploration: Berbere Roasted Chicken Pizza with Berbere BBQ Sauce; Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing; and Cardamom Roasted Pork Tenderloin. Watch the video to learn how you can prepare these dishes at home.

Berbere Roasted Chicken Pizza and Berbere BBQ Sauce
Makes two (8″-10″) round pizzas

For the pizza dough
Yield: makes two (8″-10″) round pizzas or one (18×13) pan pizza (full-size baking sheet)

Ingredients:

1¼ cups lukewarm water (100° F)
1 packet (2½ teaspoons) dry active yeast
1 teaspoon salt
¼ cup whole-wheat flour
3 cups high-gluten flour (bread flour)
3 tablespoons olive oil

Preparation:

  • Combine water and yeast in a small bowl and whisk to dissolve.
  • In the bowl of an electric mixer, combine the salt, flours and olive oil, and mix well. With the mixer running, add the water and yeast to the bowl. Mix on low for two minutes, then turn to medium and mix three to four minutes more, or until the mixture forms a smooth ball.
  • Transfer the dough to a large bowl that has been lightly greased with olive oil. Cover with plastic wrap or a clean kitchen towel and set aside on the countertop for 45 minutes.
  • Remove the dough from the bowl to a floured work surface. Punch the dough down by flouring your hands, making a fist and pressing the air out of the dough. Divide dough into two pieces. Roll the two pieces into balls under the palm of your hand. Then roll each ball into a flat disc with a rolling pin. Gently stretch the dough by hand until it’s between 1/8- to 1/4-inch thick.
  • Dough can be reserved in tightly wrapped plastic and refrigerated for up to three days.

For the berbere BBQ sauce

Ingredients:
¼ cup brown sugar
¼ cider vinegar
1 tablespoon berbere spice

Preparation:

  • In a medium bowl, combine ingredients and whisk until evenly mixed. Reserve for preparing the pizza.

For the berbere roasted chicken

Ingredients:

1 tablespoon berbere spice
2 teaspoons kosher salt, plus more to taste
½ teaspoon sugar
2 3½- to 5-pound whole chickens (“roaster” size)
Olive or vegetable oil, as needed
1 28-ounce can chopped tomatoes
6 garlic cloves, chopped
2 cups minced yellow onions

Preparation:

  • Preheat the oven to 375° F.
  • To make the seasoning mixture, combine the berbere spice, salt and sugar in a small bowl and mix well.
  • Lightly coat the chickens with oil, then sprinkle generously with the seasoning mixture.
  • Combine the tomatoes, garlic and onions in a large roasting pan and place the two chickens on top, breast-side up. Roast for about 45 minutes or until an instant-read thermometer inserted in the thigh registers 160° F (as the chicken rests, the temperature will rise to 165° F). Transfer the chicken to a large carving board to rest. When chicken cools slightly, use your hands and a fork to shred chicken.
  • In a medium pot, combine the brown sugar and vinegar. Bring the mixture to a simmer over medium heat. Once the sugar is dissolved, simmer five minutes to reduce the liquid by approximately half. Add the tomato mixture from the roasting pan to pot and simmer 10 minutes more. Add the berbere spice and purée with a hand blender or transfer to a blender to process until smooth. Season to taste with salt and pepper.

To prepare the pizza

  • Preheat oven to 500 °F (or as high as your oven temperature goes).
  • Spread a base of berbere BBQ sauce over stretched pizza dough.
  • Top with shredded chicken, mozzarella and cheddar cheese.
  • Bake for six to eight minutes or until cheese is melted and crust is golden brown. Remove pizza from oven and let it cool for two to three minutes. Top pizza with dressed arugula and serve.
  • Repeat with remaining dough.
berbere spice pizza

Berbere Roasted Chicken Pizza and Berbere BBQ Sauce

za'atar roasted sweet potatoes

Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing

Roasted Sweet Potatoes With Za’atar and Sumac-Yogurt Dressing
Makes four to six servings

Ingredients:

4 medium sweet potatoes (about 3 pounds)
2 medium red onions, cut into wedges
3 tablespoons olive oil
1 tablespoon kosher salt
freshly ground pepper
2 tablespoons za’atar
toasted walnuts for garnish

Preparation:

  • Preheat oven to 450° F. Line a baking sheet with aluminum foil.
  • Wash and peel sweet potatoes, and cut lengthwise into wedges. Peel and cut red onions into wedges. Transfer ingredients into a bowl. Drizzle with olive oil, kosher salt, crushed black pepper, za’atar and gently toss to evenly distribute. Transfer onto your prepared baking sheet and bake for 35 to 40 minutes, until browned on the edges and tender inside (pierce one piece with a fork to test).

For the sumac dressing

Ingredients:
1 garlic clove, peeled and smashed
juice and zest of 1 lemon
2 teaspoons sumac
1 tablespoon chopped mint leaves
1 cup full-fat greek yogurt
kosher salt and freshly ground pepper, as needed.

Preparation:

  • Combine all ingredients in a bowl. Mix well and season to taste with salt and pepper. 
cardamom pork tenderloin

Cardamom Roasted Pork Tenderloin

Cardamom Roasted Pork Tenderloin
Makes four servings

Ingredients:

1 pork tenderloin, fat trimmed
4 garlic cloves, skin on
6 branches fresh thyme
3-4 whole cardamom pods
2 tablespoons butter
kosher salt
freshly ground black pepper
canola oil, as needed

Preparation:

  • Season the pork with salt and pepper. Place a large sauté pan over medium heat and add a thin film of canola oil. Allow the oil to heat for three minutes before adding the meat.
  • Pat the pork dry and place in the pan skin-side down. Without moving or flipping the pork, let cook until the first side is well browned. Turn and cook until browned on each side. Maintain the heat carefully: If the edges of the pan begin to smoke, reduce heat.
  • Add the garlic cloves, thyme and cardamom. Roll the meat around to expose all sides to the aromatics. Turn the heat to low and add the butter. Using a spoon, swirl the butter around the pan and baste the pork with butter as the aromatics infuse in the mixture. Continue basting and turning the meat until it reaches an internal temperature of 150˚F.
  • Remove the meat to rack to rest. The temperature should rise to 155˚F before serving. Slice and serve.

Want to study the culinary arts with Chef James? Click here to learn about ICE’s career programs.

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For the 2017 #CulinaryVoice Scholarship Challenge, we asked the world: What is your culinary voice? We were overwhelmed by the response: 254 entrants from 201 countries and territories shared their unique, inventive and inspiring culinary voices — and the world responded, with the videos garnering a total of 1,864,696 votes and views to help determine our winners. With full and partial scholarships to attend ICE’s award-winning career programs, 18 lives will change forever. Watch the video below to find out who won the 2017 #CulinaryVoice Scholarship Challenge from ICE.

Thanks to everyone who shared their culinary voices, and congratulations to this year’s winners — your passion, creativity and ambition inspired our judges, and we can’t wait to welcome you to ICE!

Find your culinary voice at ICE. Click here to learn more about ICE’s career programs.

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In a new video from ICE and Direct Eats, Chef James Distefano, former executive pastry chef of the acclaimed Rouge Tomate, delves into baking with alternative butters. First, he shares the recipe for a mouth-watering maple butter crepe cake. Then, he shows us how to whip up blondies made with cashew butter, with an added touch of yum from chocolate chips and salted cashew brittle — delicious and (sorta’) nutritious. Finally, for those of you with peanut allergies, Chef James has a new best friend for you — sunflower butter, a great alternative for recipes calling for peanut butter. He uses sunflower butter to bake his sunflower seed financiers, a light, airy and peanut-free sponge-cake with just a hint of vanilla. Grab a whisk and check out this inventive butter exploration, then scroll down for the complete recipes. 

Cashew Butter Blondie
Yield: Makes about 18 1½” x 1½” squares

Ingredients:

3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon sea salt
3 cups cashew brittle
1½ cup chocolate chips
6 ounces unsalted butter, lightly softened
⅓ cup salted cashew butter
2 cups light brown sugar
2 cups sugar
½ teaspoon vanilla extract
4 eggs

Preparation:

  • Preheat oven to 350° F.
  • Stir together the all-purpose flour, baking powder and salt. Set aside.
  • Combine about two tablespoons of your dry mix with your salted cashew brittle and your chocolate chips in a separate bowl and set this aside as well.
  • Place the lightly softened butter, cashew butter and both sugars in to the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on to medium speed and allow the mix to blend sufficiently until it is light and fluffy and well mixed. It should not look waxy.
  • Combine the vanilla extract with the eggs.
  • Turn the mixer down to low speed and slowly add the eggs to the mixer (one at a time) making sure the egg is fully absorbed into the sugar base. Repeat until all of the eggs and vanilla have been incorporated.
  • Add all of your dry ingredients (not including the brittle and chips) and mix on low until barely combined.
  • Turn the mixer off, add in the bowl containing the brittle and the chips and turn machine back on and mix until no flour is visible.
  • Spread blondie batter onto your prepared baking tray. Be sure to spread the batter evenly.
  • Bake the blondie for approximately 25-30 minutes or until the blondie is firm to the touch with a golden brown color.
  • Remove from the oven and allow to fully cool (overnight is best) prior to cutting.
  • Cut into small 1 ½ x 1 ½ inch squares and store in an airtight container for up to three days.

For the salted cashew brittle:
Yield: Makes 3 cups

Ingredients:

1 cup sugar
¾ cup light corn syrup
1 cup water
¼ stick unsalted butter
¼ teaspoon salt
½ teaspoon vanilla extract
1⅔ cups cashews, toasted (toast for 7 minutes at 350°F)
½ teaspoon baking soda

Preparation:

  • Line a baking tray with a nonstick silicone mat.
  • Place sugar, light corn syrup, water, butter and salt in a medium sauce pot. Gently stir to combine.
  • Bring syrup to a boil over low to medium heat. Be sure to wash the sides of your pot down to prevent the sugar syrup from crystallizing. To do this, dip a pastry brush into a small container of water and apply the wet brush to the sides of the pot.
  • Once the syrup comes to a boil, insert a candy thermometer and allow the syrup to cook until it reaches 300° F. Once it reaches 300° F, turn the flame off and remove the pot from the stove. Be sure NOT to stir the syrup as it boils.
  • Stir in your vanilla extract and the toasted cashews.
  • Wait about 30 seconds before stirring in the baking soda. The addition of the baking soda helps aerate the brittle and gives it a more delicate bite.
  • Pour the hot brittle on your prepared baking tray and, working quickly, spread the brittle as thin as you can with a buttered spatula.
  • Allow the brittle to cool sufficiently before breaking it apart into small, bite-size pieces.
  • Store the brittle in an airtight container for up to two days.

 

Sunflower Seed Financier
Yield: Makes about 15-18 3” cakes

1½ sticks unsalted butter
½ vanilla bean, split and scraped
½ tablespoon salt
1¼ cup egg whites (about 8-10 eggs)
4 tablespoons sunflower seed butter
⅔ cups sunflower seeds, toasted (toast for seven minutes at 350° F)
3½ cups powdered sugar
¾ cup all-purpose flour
1 tablespoon cornstarch
¾ cup dried cranberry

Preparation:

  • Preheat oven to 350° F. (If using a convection oven, lower your temperature down to 325° F with low fan.)
  • Prepare your molds or baking tins with cooking spray, or butter
  • Place butter, vanilla bean and salt into a small pot and begin to melt over a very low flame.
  • Meanwhile, in a small bowl, whisk together your egg whites and sunflower seed butter to form a smooth paste. Set aside.
  • Combine the toasted sunflower seeds, powdered sugar, all-purpose flour and the cornstarch in the bowl of a food processor process until the sunflower seeds are finely ground.
  • Place the dry ingredients in the mixing bowl of an electric mixer fitted with the whisk attachment.
  • Add the egg white-sunflower paste and whisk to evenly combine and form a stiff batter. Turn the speed down to low while you check on your melting butter on the stove.
  • Increase the flame on your melting butter and continue to cook the butter until the butter begins to turn a deep golden brown and gives off a nutty aroma. Whisk the butter to incorporate the toasting milk solids at the bottom of the pot and continue cooking until it foams. Once the butter is a dark, amber brown, turn the flame off.
  • Turning back to the stand mixer, increase the speed to medium and steadily pour the browned butter into the bowl containing the cake batter.
  • Once all of the butter has been incorporated, turn the mixer on high to thoroughly blend all of your ingredients.
  • Turn the machine off and using a piping bag or spoon, divide the batter into your prepared molds.
  • Garnish the individual cakes with some dried cranberries.
  • Bake the cakes at 350° F until they are golden brown around the edges and gently spring back when lightly touched.
  • Allow the cakes to cool in their molds for 15 minutes before unmolding on to a clean tray or plate. Cakes will last up to one day in an airtight container.

Maple Crepe Cakes
Yield: Makes 1 cake

For the crepes batter:
Makes about 30 crepes

Ingredients:

⅞ cup all-purpose flour
⅓ cup oat flour
1½ teaspoons sea salt
⅓ cup sugar
1 tablespoon maple butter
1⅓ tablespoons maple syrup
1½ cups milk
5 eggs
¼ stick butter

Preparation:

  • Crack the eggs and whisk them together with the whole milk, maple butter and maple syrup. Reserve in a pitcher and keep cold.
  • Combine your dry ingredients: all-purpose flour, oat flour, salt and sugar in a large mixing bowl and whisk to combine.
  • Create an opening in the center of the bowl and begin to slowly pour your liquid ingredients into the dry ingredients a little bit at a time to avoid any lumps from forming. The batter will be very stiff initially; however, as you incorporate more liquid it will begin to thin out. Use all of your liquid, making sure to avoid any lumps from forming.
  • Melt the butter in a small pot then whisk the warm butter into the crepe batter. Stir to evenly combine.
  • Strain the crepe batter through a large mesh strainer making sure to remove any large lumps in the process. Store the crepe batter in an airtight container for up to two days.

To make the crepes:

  • Gently heat a nonstick pan or a cast iron pan over low heat. Allow the pan to sufficiently warm up.
  • Spray pan with nonstick cooking spray.
  • Using a small ladle, add some crepe batter to the pan and quickly rotate the pan to evenly coat the bottom in a thin layer.
  • Cook the crepe until the batter has set and it begins to curl up around the edges. Flip the crepe over (you can use a small rubber spatula for this) and cook the other side. The whole cooking process for one crepe is roughly two minutes.
  • Place crepes onto a parchment-lined baking pan in a single layer, cover with another sheet of parchment paper and repeat until all of the crepe batter has been used.
  • Wrap the crepe-filled baking pan with plastic and refrigerate until you are ready to use them.

 

For the pastry cream:
Yield: Makes 2 cups

Ingredients:

2 cups milk
⅓ cup + 1 tablespoon cornstarch
½ cup + 1 tablespoon sugar
1 egg
4 egg yolks
½ stick + 1 teaspoon butter
1½ teaspoons vanilla extract

Preparation:

  • Whisk together the cornstarch and the sugar in a medium bowl and set aside.
  • Place the milk into a medium pot and slowly bring to a boil over a low flame.
  • Whisk the whole eggs into the cornstarch mixture, then whisk in the egg yolks.
  • Pour one third of the boiling milk into the egg mixture, whisking constantly to thoroughly combine. Return the remaining milk mixture to a boil.
  • Whisk the egg mixture into the remaining boiling milk. Make sure to whisk and stir with a spatula until the pastry cream comes back to a boil. Maintain the boil for another minute, whisking and stirring continuously with a spatula to avoid any scorching.
  • Remove the pot from the heat and whisk in the butter and vanilla extract.
  • Pour the pastry cream onto a plastic wrap-lined baking pan and spread it out into a thin layer. Place another piece of plastic wrap directly touching the hot pastry cream so it doesn’t form a skin. Poke a few small holes with the tip of a small knife in the plastic to vent out some of the steam.
  • Place the pastry cream in the refrigerator until it cools down and feels cold to the touch.

To assemble the layered crepe cake:

  • Place a crepe on a clean flat plate.
  • Spread enough pastry cream onto the crepe to evenly coat it without it being too gloppy or overly thick. There should be just enough pastry cream on there to thinly and evenly coat the crepe.
  • Place another crepe on top of the pastry cream and gently and evenly press down to “glue” the crepes together.
  • Repeat steps two and three until you have used 17 layers of crepes and 16 layers of pastry cream.
  • Once the layered crepe cake has been built, wrap with plastic wrap and store in the refrigerator overnight so it can set firm. When ready to serve, top with maple-glazed bananas (recipe below).

For the maple-glazed bananas:
Yield: Makes 2 cups

Ingredients:

2 sticks butter
2½ tablespoons maple butter
½ teaspoon vanilla extract
1 cup light brown sugar, loosely packed
⅓ cup maple syrup
¼ teaspoon sea salt
5 ripe bananas

Preparation:

  • Melt the butter in a 12” sauté pan over a medium-low flame.
  • Stir in the maple butter, vanilla extract, light brown sugar, maple syrup and the sea salt.
  • Bring this mixture to a boil and allow to boil for one minute.
  • Peel the bananas and cut them into half-inch slices.
  • Immediately place the bananas into the maple-butter mixture and glaze the bananas for one minute in the hot mixture.
  • Remove the crepe cake from the refrigerator and generously spoon the maple-glazed bananas on top of the crepe cake, allowing the maple glaze to run down the sides of the cake.
  • Cut the cake into wedges and serve immediately.

Ready to master pastry & baking with Chef James? Click here for more information on ICE’s career programs. 

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