Anthology Magazine - 2012 Holiday Gift Guide

Cool each on a rack for a few minutes before stacking.

4. For fig filling: In a small saucepan, simmer the quartered figs and ½ cup water over medium-high heat until figs are very tender, about 10 minutes. Remove from heat. Using an immersion or standard blender, blend figs to a smooth puree.

5. In a small bowl, mix sugar and cornstarch until well combined. Stir in remaining ¼ cup water and lemon juice.

6. Return fig puree to stove over medium heat and add sugar mixture, stirring constantly. Continue stirring until the mixture comes to a boil and thickens, about 3-5 minutes.

Remove from heat and allow to cool to room temperature.

7. For mascarpone goat cheese filling: Beat all ingredients with a mixer on medium-high until well combined and fluffy, about 2 minutes.

8. To assemble: Place a crepe in the center of your cake plate. Spread a thin layer of the cheese filling, about 2 tbsp, evenly to ½" from

MARSCAPONE GOAT CHEESE
FILLING
6 oz mascarpone cheese
6 oz fresh goat cheese
1 cup heavy cream
¾ cup confectioners’ sugar, and a
few tablespoons for dusting

1. For crepes: Whisk eggs until smooth and then add the rest of the ingredients and whisk until combined. Strain the batter through a fine mesh sieve to remove any lumps. Allow to rest in the refrigerator at least 30 minutes or as long as overnight.

2. To cook crepes, heat an 8" or 9" nonstick skillet over medium heat. Lightly oil the pan. Add a scant ¼ cup of batter to the pan and swirl to cover the bottom of the pan in a perfect circle. Cook for about 1 minute, or until edges just barely start to color and bottom is light golden brown. Flip and cook the second side for an additional 30-45 seconds. 3. Continue cooking crepes until you run out of batter. You should get 20-25 crepes.

11. For chocolate ganache: When ready to assemble your éclairs, melt chocolate and butter together over a double boiler or in a microwave on low heat, stirring until smooth.

12. To assemble: Fit a pastry bag or plastic bag with a medium round tip or bismark pastry tip and fill the bag with cream filling.

Push the tip into the side of an éclair and pipe the cream in. Continue until all the éclairs are filled. One at a time, dip the tops of the éclairs into the room-temperature ganache. Chill in the refrigerator about 15 minutes to allow ganache to set. Serve immediately or refrigerate and serve within a few hours.

FIG AND GOAT CHEESE
CREPE CAKE
Makes one 8"- 9" cake

Note: The crepes can be made a day or two ahead and kept covered in the refrigerator. The cake can be assembled a day in advance and refrigerated until serving.