Description
Thin chocolate crêpes layered with pistachio cream and finished with a rich chocolate ganache. A decadent dessert perfect for any occasion.
Ingredients
Units
Scale
- 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