Chocolate Eclair Crepe Cake
Ready In: 40 mins
Serves: 10
Ingredients
- 2 2⁄3 cups flour, divided
- 3 1⁄4 cups whole milk, divided
- 6 large eggs, divided
- 1 1⁄2 teaspoons pure vanilla extract, divided
- 1⁄2 teaspoon salt
- 1 cup heavy cream
- 1 cup sugar, divided
- 1 tablespoon dark rum
- 4 tablespoons unsalted butter
- 3 ounces bittersweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Directions
- 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.
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