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When Girl Meets 30

Dessert Crave – Chocolate Éclair Crêpe Cake

February 27, 2011 By Erin Kennedy Leave a Comment

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

    Directions:

    1. Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    This blog recipe is part of Lisa’s Sweets for a Saturday post this week…

    Filed Under: Recipes

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    Erin Kennedy is the editor of My Thirty Spot, a lifestyle blog for sharing tips and stories for women in their 30s to live the best 30 lives we can. Read More →

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