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Boston Cream Crepe Cake
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Servings:
12 servings
Author:
Barbara Schieving
Course:
Cakes
Keywords:
chocolate
baking
recipe
food
🧂 Ingredients
4
large eggs
4 tablespoons
butter
melted and cooled slightly
4 cups
milk
2 teaspoon
vanilla
2 tablespoon
sugar
1 teaspoon
salt
3 cups
all purpose flour
¾ cup
granulated sugar
⅓ cup
flour
¼ teaspoon
salt
2 cups
milk
3
egg yolks
beaten
2 tablespoons
butter
1 ½ teaspoons
vanilla bean paste or vanilla extract
½ cup
whipping cream
12 oz.
milk chocolate
finely chopped
¾ cup
cream
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Instructions
1
The day before serving the cake, make the crepe batter and the pastry cream.
2
Crepe Batter
3
Add ingredients to blender jar in the order listed, cover and blend until
smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you’d
rather, you can strain out any lumps and use immediately.)
4
Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with
butter or cooking spray. For each crepe, pour ¼ cup batter into the center of
the skillet and immediately rotate the pan until the batter covers the bottom of
the skillet in a thin layer.
5
Cook until light brown and the top begins to dry out, approximately 1 minute.
Flip and cook an additional 30 seconds.
6
Repeating with remaining batter. Stack completed crepes on a plate. (If your
crepes are sticking together, put wax paper between the crepes.)
7
Pastry Cream
8
In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk.
Cook over medium heat, stirring constantly, until mixture starts to boil. Cook
for 2 minutes until thickened.
9
Remove from stove. Whisk ¼ cup of the hot mixture into the beaten egg yolks, and
immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2
more minutes, stirring constantly. Remove from heat and add butter and vanilla.
Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until
well chilled, about 1 hour or overnight.
10
When pudding is chilled, whip cream to form soft peaks and gentle fold in to
pudding. Keep covered and chilled until ready to use.
11
Assemble Crepe Cake
12
Place one crepe on a large cake plate. Spread with ¼ cup pastry cream. Top with
another crepe.
13
Continue layering with filling and crepes, using about 24 crepes and ending with
a crepe on top. Refrigerate until firm, at least 1 hour.
14
Chocolate Ganache
15
Place half of the chocolate in a small mixing bowl. Heat heavy cream on medium
high heat until it comes to a boil. Remove from heat and immediately pour cream
over chocolate and stir until chocolate is completely melted.
16
Add remain chocolate and stir until chocolate is completely melted. Cool until
ganache is thickened but still thin enough to drip down the sides of the cake.
17
Spoon chocolate ganache on top of the cake, spreading to edges and letting the
ganache drip down the sides. Refrigerate until ganache is set, about 20 minutes.
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