2 cups milk
4 large eggs
1/2 teaspoons pure vanilla extract
1/2 tsp. salt
1 tsp. pure vanilla extract
1/4 tsp. almond extract
2 tablespoons unsalted butter
3 ounces bittersweet chocolate, finely chopped
1 tablespoon light corn syrup
For Pastry Cream:
In a medium saucepan, whisk together the 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, then 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.
Making the Crepes:
In an 8-inch crêpe pan or nonstick skillet, spray with cookinging spray and place 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 spray and remaining batter to make 10 crêpes.
For Chocolate Topping:
In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and 2 teaspoons butter over medium-low heat until smooth. Let cool for 5 minutes, then 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.
That looks outrageously delicious!
I would love this cake – crepes plus pastry cream and chocolate, yum!!!! It looks so pretty sliced with all those layers of crepe and cream 🙂
Wow. I made a second batch of eclairs to use up my extra pastry cream… now I'm regretting the choice. This looks incredible!
MMM I eclair type cakes but the crepe is so clever to use! This looks wonderful. Who cares if it keeps falling over, it will still taste good 😉
Holy Smokes…I've gotta try this…it looks amazing.
Holy Smokes…I've gotta try this…it looks amazing.
Your cake looks great! I just took a Wilton cake decorating class and one of the ideas that she gave to keep a layer cake from toppling over was to use a couple pieces of dry spaghetti – no splinters to worry about and if it breaks off – no real worries!
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That looks amazing!
When I saw this , I thought that it's hard to make. As I go over reading, I was wrong and it's not that hard as what I think. This recipe doesn't required baking.
Well thank you steph, for sharing this and I learn a lot from your blogs and it ables me to enhanced my baking and cooking skills.