This picture says it all, and makes my mouth water at the same time. I love layers, and this takes the cake. (Gotta love puns.) This crepe cake has the best of mouth watering worlds. My love of eclairs in a castle of layers. Layers and layers of cream, and chocolate. I had to share this recipe from Rachel Ray, who will now forever be my hero.
Chocolate Éclair Crêpe Cake (Image and recipe adapted from www.RachaelRayMag.com.)
- 2 2/3 cups flour
- 3 1/4 cups whole milk
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon Salt
- 1 cup heavy cream
- 1 cup sugar
- 1 tablespoon dark rum
- 1/4 cup unsalted butter
- 3 ounces bittersweet chocolate, finely chopped
- 1 tablespoon light corn syrup or maple syrup
- Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
- In a medium saucepan, whisk together cream, remaining 1 1/4 cups milk, 1/2 cup sugar, and 1 pinch salt. Cook over medium heat until steaming, approx 2 minutes. In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar, then slowly 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 chocolate, 3 tablespoons water, syrup, and remaining 2 teaspoons butter over 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 – up to 2 days before slicing.