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Ingredients
| all-purpose flour (unsifted): 2 2/3 cups (divided) |
| whole milk: 3 1/4 cups (divided) |
| eggs: 6 (large//divided) |
| pure vanilla extract: 1 1/2 tsp (divided) |
| salt: 1/2 tsp |
| heavy whipping cream (fluid): 1 cup |
| granulated sugar: 1 cup (divided) |
| dark rum: 1 Tbl |
| unsalted butter: 4 Tbl |
| bittersweet baking chocolate squares: 3 oz (finely chopped) |
| light corn syrup: 1 Tbl |
Chocolate Eclair Crepe Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
- Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
- In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
- Cook over medium heat until steaming, 2 minutes.
- In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
- Whisk in the remaining 2/3 cup flour until smooth.
- Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
- Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
- Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
- In an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
- Add 1/3 cup chilled crêpe batter and swirl to coat the pan.
- Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
- Turn out onto a rack to cool.
- Repeat with the butter and remaining batter to make 10 crêpes.
- Place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
- Repeat with the remaining crêpes and pastry cream, ending with a crêpe.
- Refrigerate.
- In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
- Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
- Refrigerate for at least 1 hour or up to 2 days before slicing.