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. 
Click here for the ganache recipe.
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Chocolate Pistachio Crêpe Cake
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Thin chocolate crêpes layered with pistachio cream and finished with a rich chocolate ganache. A decadent dessert perfect for any occasion.
Ingredients
- 2 large egg yolks
- 2 tbsp sugar
- 1 1/2 tbsp cornstarch (sifted)
- 180 ml (3/4 cup) whole milk
- 100 grams (3.5 oz) pistachio paste
- 250 grams (9 oz) whole milk
- 100 grams (3.5 oz) eggs
- 75 grams (2.6 oz) all-purpose flour
- 25 grams (1 oz) unsweetened cocoa powder
- 15 grams (0.5 oz) sugar
- 30 grams (1 oz) rum
- 2 grams (0.1 oz) kosher salt
- 1 1/2 tsp vanilla essence or 1/2 a vanilla bean (split lengthwise and scraped)
- 10 grams (0.4 oz) unsalted butter (melted and cooled)
- 80 ml (1/3 cup) cream (whipped to stiff peaks)
Instructions
- Make the pistachio cream:
- Whisk together egg yolks, sugar, and cornstarch in a saucepan. Whisk in the milk.
- Bring the mixture to a boil while whisking constantly, then boil for 1 to 2 minutes, whisking until thickened.
- Remove from heat and stir in the pistachio paste.
- Cool to room temperature, then refrigerate, covered with plastic wrap pressed against the surface, until cold (preferably overnight).
- Make the crepes:
- Place milk, eggs, flour, cocoa powder, sugar, rum, salt, and vanilla essence (or vanilla bean seeds) in a food processor; pulse for 15 seconds to blend.
- Scrape down the sides, then drizzle in 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 lightly with canola oil using a paper towel; set over medium-high heat.
- Once hot, remove from heat and ladle 2-3 tablespoons of batter into the center.
- Swirl and shake the pan to coat the bottom, then rotate to bring batter 1/2 inch up the sides.
- Return to heat and cook for 15-30 seconds, until set. Flip and cook the second side.
- Transfer crepe to a sheet pan, stacking or overlapping once cool. Repeat with remaining batter.
- Let crepes sit for at least 10 minutes before using.
- Assemble the cake:
- Fold whipped cream into the pistachio pastry cream.
- Alternate layers of crepes and cream, spreading cream thicker at the edges.
- Cover the cake in plastic wrap and refrigerate for at least 4 hours (preferably overnight).
- Make the ganache:
- Place chocolate and cream in a bowl and microwave until chocolate is almost melted.
- Let stand for a few seconds, then stir until combined.
- Use to top the cake or spoon over slices.
Notes
- For a more intense chocolate flavor, use dark cocoa powder instead of unsweetened cocoa.
- If you don’t have pistachio paste, you can substitute finely ground pistachios, but the cream may be slightly less smooth.
- To prevent the crêpes from drying out, stack them with parchment paper between each layer while cooling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 6
- Cholesterol: 150
Frequently Asked Questions
How can I ensure my chocolate ganache is the right consistency for drizzling?
Make sure to heat the cream until it’s just about to boil, then pour it over the chocolate and let it sit before stirring, ensuring a smooth texture that will drizzle nicely.
What can I do if my crêpes are tearing while cooking?
Ensure your crêpe batter is well-mixed and has rested for at least 30 minutes, and make sure your pan is properly greased and heated to the right temperature before pouring the batter.
Can I use unsalted pistachios in the pistachio cream?
Yes, unsalted pistachios can be used; just adjust the salt in your recipe to taste, especially since the cream may need a bit of seasoning to balance the flavors.
