Celebrate Pride Month (and Every Month) with Chef Trung’s Rainbow Crêpe Cake
June is Pride Month, and in LA and NYC, rainbow flags mark the moment.
The flag — originally created in 1978 — has evolved over time, but its meaning remains rooted in visibility, unity and identity.
For Pastry & Baking Arts Chef-Instructor Trung Vu, that meaning is personal.
“Pride is at the heart of all flags because you display them to show what matters to you,”
Chef Trung says. “The Pride flag represents unity. It creates visibility, which can open dialogue and lead to understanding.”
Chef Trung set out to create a dessert that reflects that spirit while showcasing technique: a rainbow cake layered with vibrant crêpes and diplomat cream.
Building the Foundation
The cake begins with diplomat cream — a combination of pastry cream and whipped cream. Students in ICE’s Pastry & Baking Arts program work with this foundational custard across a range of desserts, from fruit tarts to choux pastry.
Chef Trung prefers a ratio of one part whipped cream to four parts pastry cream, which creates a lighter texture while maintaining structure. Watch him assemble the crêpe cake in the video above.
Key Technique Tips
A few details make the difference:
- Cook the pastry cream fully. Once it reaches a boil, whisk approximately one minute to remove any starchy flavor and stabilize the mixture.
- Prevent a skin. Press plastic wrap directly onto the surface before chilling.
- Rest the batter. Allow crêpe batter to sit so the flour hydrates, resulting in a thinner consistency.
- Add color last. Food coloring deepens over time, so adjust after the batter has rested.
Working With Crêpes
Crêpes take a little practice. The first few may not be perfect — use them to adjust heat and portioning. Flip when the center is set, and allow them to cool completely before assembling.
Assembly Matters
Consistency is key. Use even portions of cream between each layer and spread it fully to the edges to keep the cake level. Chef Trung recommends using an ice cream scoop to maintain uniformity.
Infuse the pastry cream with citrus zest or extracts, adjust the color palette or build layers that reflect different identities within the LGBTQ+ community.
🥞 Crêpe your own way: Enroll in Pastry & Baking Arts
Ingredients
For the Diplomat Cream:
- 50 g cornstarch
- 530 g milk, divided
- 125 g sugar, divided
- 55 g whole eggs
- 75 g egg yolks
- 60 g butter
- 6 g vanilla
- 250 g heavy cream
For the Crêpes and Assembly:
- 170 g all-purpose flour
- 40 g sugar
- 5 g salt
- 150 g whole eggs
- 60 g egg yolks
- 70 g vegetable oil
- 370 g milk
- 30 g dark rum
- Food coloring, as desired
Directions
For the Diplomat Cream:
- Whisk cornstarch with half the milk. Add half the sugar plus all eggs and yolks; mix until smooth.
- Bring remaining milk and sugar to a boil.
- Temper egg mixture with hot milk, then return to heat.
- Cook, whisking constantly, until thickened and boiling. Continue for 1 minute.
- Remove from heat. Stir in butter and vanilla.
- Transfer to a bowl, cover directly with plastic wrap and chill.
- Whip heavy cream and fold into pastry cream at a 1:4 ratio.
For the Crêpes and Assembly:
- Blend all ingredients except food coloring until smooth. Chill several hours or overnight.
- Divide batter and add food coloring as desired.
- Heat a nonstick pan over medium-low heat and lightly grease.
- Pour batter into pan and swirl to coat evenly.
- Cook until set, flip and finish cooking. Transfer to parchment to cool.
- Layer crêpes with diplomat cream, spreading evenly to the edges.
- Repeat until complete, finishing with the most even crêpe on top.
- Chill at least 4 hours, or overnight, before serving.
More from Chef Trung: An Introductory Guide to Vanilla
