I may have a thing for King Arthur....
Remember my artistic attempts at crepes?
They resulted in a chocolate hazelnut crepe cake. I am terrible at food photography. But it was really yummy! Crisp crepes layered with hazelnut pastry cream? Oh yes.
This will take you approximately 7867 hours to make. Budget your time accordingly. Or get a good book to read or listen to while you make crepes. I always thought crepes were quick things. Each of my crepes took about 5 minutes. Maybe mine were overcooked.
Hey! I have never made crepes before!
If you want to see this crepe cake in all it's chocolatey glory, go check out the Broma Bakery photos. They are a thousand times more appealing than my pictures.
Chocolate Hazelnut Crepe Cake
- 3 cups whole milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup cornstarch
- 1 tablespoon flour
- 4 large egg yolks
- 1/4 cup butter
- 1 cup heavy cream, whipped to stiff peaks
(In typing this up, I realize I completely forgot the whipped cream. Ooopsie! I will have to make it again to see if it is better with it. This version, sans whipped cream, was pretty fabulous....)
Cooling the crepes was pretty easy for me--I ended up with paper thin crepes and I had a large cookie sheet to place them on. By the time I finished the third crepe (they took forEVER to make) the first one was cooled completely. I made the pastry cream ahead of time, so I just assembled the cake while I was making them.
For Hazelnut Pastry Cream--