The Crêpe Cake, with 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)

5. The recipe is HERE

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

Wilton Offset Spatula

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

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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

14. The recipe is HERE

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 BagsDisposable Pastry BagsPlain 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: recette_ici_ingrLabel_LINKID>

29. Place the flowers on the cake and refrigerate