- Prep Time: 50 minutes
- Cool Time: 2 hours
- Serves: 8
- Complexity: easy
- 1 1/2 cups of milk
- 1/2 cup of sugar
- 1/4 cup of flour
- 2 egg yolks
- 1 egg
- 2 tablespoons of butter
- 1 1/2 teaspoons of vanilla extract
- 1 cup of heavy cream
- 6 oz of dark chocolate
Step 1 - Making the Crepes:
Please refer to the Crepes recipe - Double the ingredients to make enough crepes for this cake.
Step 2 - Making the Vanilla Pastry Cream:
1- Heat the milk to a boiling point.
2- Whisk the egg yolks, ett, and sugar until you get a smooth texture. Incorporate the flour, little by little, until it is fully mixed with the egg mixture.
3- Once the milk is heated, whisk 1/2 cup of the milk into the egg mixture to temper the eggs yolks.
4- Pour the egg mixture in the pan and mix it well with the milk. Place the mixture on medium heat and continue whisking until you get a thick cream.
5- Once the cream is thick, remove from the heat, and whisk in the butter and vanilla extract.
6- Place the cream in a bowl, and press a piece of plastic wrap directly on the surface (to avoid the creation of a crust). Place the cream in the fridge and let it cool down completely.
Step 3 - Making the Chocolate Ganache:
1- Bring the cream to a boiling point.
2- Place the chocolate in a bowl, and pour the hot cream over the chocolate. Let it stand for 1 minute.
3- Mix the cream and chocolate together. Place the ganache in the fridge and let it cool down completely.
Step 4 - Assembling the Cake:
1- Place a crepe on a rack and evenly spread the pastry cream on it. Cover the first crepe with another crepe, then spread the pastry cream (or another filling). Keep doing so until you place the last crepe at the top.
2- Pour the chocolate ganache on the top crepe and distribute evenly around the cake.
3- Place the cake in the fridge for 2 hours before serving.
Serving: Decorate with powdered sugar or chocolate shavings. Enjoy!