Layered with thin crêpes and a pistachio cream, this crêpe cake is finished with a generous drizzle of chocolate ganache.
This is only my second time making a crepe cake I think, hence when I made the first slice to reveal the contrasting layers within it made for quite the visual impact. Honestly, that’s the most rewarding part of making a crepe cake. It’s nice to know that the amount of effort that you expend that is measured in terms of each crepe you make, contributes to the overall visual appeal in proportionate levels. I imagine that the next one I make will be six months later and measures six inches tall.
I have to emphasize that the chocolate ganache is a must, just in case it seems like a mere accompaniment. There’s only so much chocolate flavour from the crepes and it isn’t nearly enough to complement the intensity of the pistachio cream. Be generous with the ganache and be transported into chocolate pistachio bliss.
- 2 large egg yolks
- 2 tablespoons sugar
- 1½ tablespoons cornstarch, sifted
- 180 ml whole milk
- 100 grams pistachio paste
- 250 grams whole milk
- 100 grams eggs
- 75 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 15 grams sugar
- 30 grams rum
- 2 grams kosher salt
- 1½ teaspoons vanilla essence or ½ a vanilla bean, split lengthwise and scraped
- 10 grams unsalted butter, melted and cooled
- 80 ml cream, whipped to stiff peaks
- Click the link above.
- Whisk the egg yolks, sugar and cornstarch together in a saucepan. Whisk in the milk. Bring the mixture to a boil while whisking constantly, and when it does, allow it to boil for 1 to 2 minutes while still whisking, until the mixture thickens. Remove from heat and stir in the pistachio paste.
- Cool to room temperature then refrigerate, with plastic wrap pressed against the pastry cream’s surface, until cold, preferably overnight.
- Place the milk, eggs, flour, cocoa powder, sugar, rum, salt and vanilla essence or vanilla bean seeds in a food processor. Pulse for about 15 seconds to blend. Scrape down the sides. Drizzle in the melted butter while blending. Strain batter through a fine mesh strainer into a container, cover and refrigerate overnight.
- Coat a 6 inch nonstick frying pan with a light coating of canola oil using a paper towel and set it over medium to medium high heat. Once the pan is hot, lift it from the heat and ladle 2 to 3 tablespoons worth of batter into the center of the pan. Immediately swirl and shake the pan so that the batter covers the bottom, then rotate the pan a couple of times so the batter comes ½ inch up the sides.
- Return the pan to heat and cook for 15 to 30 seconds, depending on the heat level, until the batter is set. Flip and cook on the second side, transfer crepe to a sheet pan, stacking or overlapping them once they cool. Repeat with the remaining batter. Let crepes sit for at least 10 minutes before using.
- Fold the whipped cream into the pistachio pastry cream. Alternate between layers of crepe and cream, spreading the cream slightly thicker at the edges to prevent the cake from adopting a domed appearance (which uh, I didn’t keep in mind). Cover the cake in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Place the chocolate and cream together in a bowl and microwave until the chocolate is almost melted. Let the mixture stand for a few seconds, stir until combined. Use to top cake as a whole or as spoonfuls over slices of cake.