A delicious crepe cake, with a decadent chocolate hazelnut filling
1. For the crêpes: prepare the Fluffy Crêpe Batter (1 lbs 6 oz or 620 g), cook in a frying pan, 6.29" (or 6 19/64" or 16 cm) in diameter
2. The [[*recipe]] is [[[*HERE]]]
3. As crêpes have different sizes, I recommend cutting them
Deep 7-inch Pastry Ring, Heavy Gauge
4. For the filling, prepare the Chocolate Hazelnut Spread (1 lbs or 450 g)
6. You may also want to consider buying "Nutella"
7. To fill, the Chocolate Hazelnut Spread (1 lbs or 450 g) must be soft enough, otherwise warm up in the microwave
8. Start with one crêpe and spread with Chocolate Hazelnut Spread
9. Pile on another crêpe and add more filling
10. Once all the crepes were piled, glaze the whole cake with the spread
11. Refrigerate
The wrapping crêpe
12. We are going to add an "outside crepe" to protect the cake from drying or dripping
13. You will need Crêpe Batter (1 lbs or 450 g) : 2 batters, one clear one dark, to create a marble
15. For the darker color, mix the Crêpe Batter (¼ lbs or 100 g) and the Cocoa Powder (1 tablespoon)
16. Warm a long griddle (the same one I use for my pancakes)
17. Pour both batters, alternating
18. Cook
19. Once cooked, let the crepe cool down
20. Cut a long rectangle
21. Wrap the cake
22. For the crepe to stick, you may use a bit of Chocolate Hazelnut Spread
23. Refrigerate
24. Whip the Whipping Cream (⅔ Cup or 140 g)
25. Gently fold the Whipping Cream (⅔ Cup or 140 g) with the Chocolate Hazelnut Spread ( 6 oz or 160 g)
Matfer Bourgeat Pastry Bags
Disposable Pastry Bags
Plain Pastry Tips Set, Stainless Steel
26. Pipe the cream, using a Pastry Bag
27. You can also prepare Non Melting Gumpaste Flowers
28. You may use gumpaste but it will melt ! Here's a better recipe:
29. Place the flowers on the cake and refrigerate
That's it!
