American Pistachio Crepe Torte

6 lbs (total torte)
Batter g/ml lbs./oz Baker's % Yield % Notes
Flour, bread 450 g 1 lb 100.00 % 21.25 %
Sugar, granulated 170 g 6 oz 37.78 % 8.03 %
Salt 1.5 g 1/4 tsp 0.33 % 0.07 %
Eggs 50 ml 12 each 11.11 % 2.36 %
Milk 1300 ml 3 lbs 288.89 % 61.39 %
Vanilla, pure extract 16 ml 1/2 oz 3.56 % 0.76 % -or orange sugar -or lemon sugar
Grand Marnier 45 ml 1 1/2 oz 10.00 % 2.13 % -or Cognac -or Kirsch -or Rum
Butter, melted 85 g 3 oz 18.89 % 4.01 %
Total 2117.5 g 4 lbs 13 oz 470.56% 100.00%


Mix the flour, sugar, salt and flavoring. Add the eggs and stir to incorporate and form a lumpy paste. Gradually add the milk until you obtain a smooth batter. It should be the same consistency as non-whipped cream. Add the liquor or flavoring and the melted butter. Blend with an immersion blender or in a counter top blender. Strain through a fine china cap. Refrigerate for at least 4 hours. This resting will hydrate the flour and yield tender crèpes.

If needed, adjust the consistency with some cold milk.

DO NOT FORGET THE MELTED BUTTER. This small amount of fat will act as a lubricant as the crepes are being baked. If you omit it, you will need to spray or oil the pan to insure proper release of the crepes from the hot pan. The same can be done with a mixer in second speed. –or- When using the Robot Coupe, first mix the dry ingredients with the eggs and gradually incorporate the milk and the liquor.

Cooking of the crèpes:

Adjust the consistency of the crèpe batter with a little milk. Place 2 oz. ladle right next to it.
Place a sheet of baking paper on a sheet pan (or more if you are making a large batch of crepes) and reserve on the stainless steel table in front of the stove.
Pour 2 oz. of oil is a small stainless bowl and a clean cotton towel right next to it.
Place 8 black steel pans on the stove and heat them up until they start to slightly smoke.
Place 2 Tblsp. of rock salt and use a cotton towel to scrub the pan with this salt. The salt discolor and turn grey when the pan is clean free of any dry batter stuck to the pan.
Dump this salt onto another hot pan and continue to scrub all the black pans

With a clean cotton cloth wipe all the pans clean and drops a few drops of oil in each pan. This will be the oil and a towel the “Oiling cook” will use to lightly rub in each pan before they are filled with the crèpe batter.
With a third cotton towel, rub the oil on the bottom and edge of the pan and proceed to cook the crèpes.
Place the first pan filled with batter the far left burner.
Slide the pan on the extreme right side of the stove to the person who will be oiling the pan with the small cotton towel.
Pour 1 ounce of batter in the pan and swirl it until it covers the bottom of the pan.
Move the first pan with the batter to the right and place the newly filled pan to the extreme left burner.
Continue to move the empty pans to the right and fill them up and cook them so all the pans move from the left to the right.
When the edge of the crêpe starts to brown pick it up with spatula then flip the crêpe. Continue cooking until it reaches the far right burner then dump the baked crêpe on the baking paper lined sheet pan.

Pastry cream g/ml lbs./oz Yield % Notes
Milk 470 ml 1 pint 57.60 %
Sugar, granulated 230 ml 8 oz 28.19 %
Vanilla, bean 1/2 each 0.00 % split lengthwise, seed scraped
Salt 6 g 1 tsp 0.74 %
Egg, yolk 68 g 4 each 8.33 %
Cornstarch 14 g 0.5 oz 1.72 %
Flour, bread 28 g 1 oz 3.43 %
Total 816 g 1 lbs 14 oz 100.00%


In a medium saucepan, combine milk, 4oz sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a boil. Strain the vanilla bean

In a medium bowl, whisk together egg yolks, cornstarch, bread flour and remaining 4oz sugar. Whisking constantly, slowly pour about 1/3 of the hot-milk mixture into the egg-yolk mixture; add the remaining 2-3rds slowly, until it has been incorporated. Whisk constantly to avoid coagulation of eggs.
Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens.

Transfer to a hotel pan. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled.

Pistachio cream g/ml lbs./oz Yield % Notes
Pastry cream 454 g 1 lb 49.29 %
American Pistachios 230 g 8 oz 24.97 %
Butter 230 g 8 oz 24.97 %
Cherry rum 7 ml 0.25 oz 0.76 %
Total 921 g 2 lbs 100.00%


Make Pastry Cream. Refrigerate.

Grind the pistachios in a Robot coupe. In a kitchen aid mixer, cream the butter and add the Cherry Rum. With a Spatula mix in ground Pistachios and the chilled pastry Cream.

Assembling the Pistachio Cake:

Butter and flour an 8-inch Cake Pan with Parchment.

On the first layer, lay Crepes to cover in a single layer.

With a 805 circle tip swirl a layer of pistachio cream. Spread with a scrapper.

Repeat Steps 2 and 3 until you reach the top. To end with a layer of crepes. This will be about 6 layers.

Freeze the cake.

When Frozen, frost with Chantilly cream. *Just a thin Layer. Top with Pistachios (Ground). And add Chocolate curls to the sides of the cake.

Cut into 8 slices.

This cake must be made every day. Crepes may be frozen. Pastry Cream should be made the day the cake is being prepared. Chantilly Cream should be made the day of as well. Raspberry sauce should be sent with the cake.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!