This is delicious. I found this recipe in a cookbook that my dear friend, Ginger gave me a few years ago for Christmas. We love to spend time together in the kitchen, and whenever I post about my #cookfest shananigans, it’s usually with her.
This cookbook is so fab, so if you get a chance to pick one up-you should.
At any rate, Deb made this original crepe cake with hazlenuts. I have to be honest. I have a lotta nuts in the house. (There is a joke in there somewhere.) But for the most part, they are always almonds, pecans, walnuts and sometimes pignoli. I rarely stock hazelnuts.
Since my other friend, Mayo and I wanted to make this crepe cake together, I opted for nuts I had readily available. It turned out fabulous. Confession: I also opted for a different kind of chocolate topping and did not follow Deb’s recipe completely. In hindsight, it would have been easier to slice had I followed them. It was still good…just not so pretty once it was sliced.
This recipe is easy if you do it in steps…but definitely will take a bit of time if you try and do it all in one day, so if I wasn’t in a rush, it would be much better to do in the span of two days.
- 9 tbs unsalted butter (will be used for crepes and pastry cream)
- 2 1/2 c whole milk
- 6 large eggs
- 1 1/2 c APF
- 1/8 tsp salt
- 1/2 c granulated sugar
- 1tbs melted butter or neutral oil for skillet (no need if you have the Severin Crepe Maker)
- Pecan Pastry Cream
- 1 1/3 c toasted pecans for pastrey cream and for decoration
- 1 c confectioner's sugar
- 1/4 tsp salt
- 3 1/3 c whole milk
- 7 tbs granulated sugar
- 5 large egg yolks
- 5 tbs cornstarch
- Butter reserved from crepes
- 200 grams chocolate compound
- Melt the butter in a small saucepan being sure not to leave it.
- You want the butter to separate, and then become brown and nutty. Once the butter is brown, you can remove it from the heat and let it cool.
- Blend the eggs, milk, flour, salt, granulated sugar, and brown butter. You can use a hand blender for this to make it easier. (Refrigerate for at least one hour or up to two days.)
- In a food processor combine 1 cup of the toasted pecans, confectioner's sugar, and salt together. (set 1/3 cup pecans aside for decorating the top of the cake)
- Be sure not to run the machine too long. You just want the mixture to come to a paste.
- In a saucepan, combine the milk, granulated sugar, and pecan paste over medium high heat.
- Bring to a simmer.
- In a medium sized bowl whisk yolks and cornstarch.
- Temper your eggs and your pecan milk paste mixture by adding a little bit of the mixture to your eggs and cornstarch by constantly stirring. (This might be where you need a little help, bc if you do it too fast you'll end up with scrambled eggs.)
- Once the egg-yolk bowl has been tempered with the hot milk mixture you can add the entire mixture back to the milk saucepan being sure to whisk the entire time.
- Bring mixture to a boil and cook for 2 minutes.
- It will thicken as time passes.
- Remove from heat and add 3tbs of browned butter.
- Transfer to a bowl and refrigerate with plastic wrap pressed all the way on the pudding to prevent skin formation.
- If you are using the Severin Crepe Maker you can use 1/4 c of batter and make crepes as you usually would.
- If you are using a non stick pan, melt a little butter in the bottom of the pan and spread evenly before you measure your batter in. By measuring the batter you are more likely to have the same size crepe for the layers of the cake.
- Use parchment paper to keep your crepes from sticking together. As you stack each one make sure the paper is in between.
- Using your cake stand or cake plate that you will serve the cake on, you can assemble the cake by layering crepes and chilled pecan pudding.
- In a double boiler melt the chocolate compound.
- When completely melted, spread over the top of your cake layers and top with decorative toasted pecans.
- In hindsight, I would have followed Deb's directions for a chocolate ganache instead of a melted chocolate topping. Once the top had set, it was quite hard to cut neatly.
- Bring 1/4 c plus 2tbs heavy cream to a boil.
- Pour over 1 cup of dark chocolate chips.
- Stir to melt evenly.
- If mixture is too thick, bring an additional 2 tbs of water to a boil in same saucepan and then mix into the melted chocolate so you can spread chocolate evenly over the cake.