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Mille-Feuilles Dark Chocolate Crêpe Cake with Candied Hazelnuts

18 Jan

This Sunday was my honey’s birthday! Happy Birthday my love! To celebrate- a bottle of Rioja on la playa and this most decadent of cakes!

Mille-Feuilles Dark Chocolate Crêpe Cake With Candied Hazelnuts Recipe c/o Mme. Stewart with this caveat: this cake is quite an endeavour and you will most likely experience a gauntlet of emotions while making it. May I suggest pairing the process with a screening of Chocolat. I’m starting to realize that one should not bake without Alfred Molina!

Ingredients:

  • Unsalted Butter, 2 1/2 cups
  • Semisweet Chocolate, 18 ounces
  • All-Purpose Flour, 1 1/2 cups
  • Sugar, 3 cups
  • Salt, 1/2 teaspoon +2 pinches
  • Whole Milk, 2 1/2 cups
  • Eggs, 12
  • Pure Vanilla Extract, 1 tablespoon +1 teaspoon
  • Heavy Cream, 2 cups
  • Hazelnut Cream, 1/3 cup
  • Hazelnuts, 10

Dark Chocolate Crêpes:

  • Boil 1/4 cup water and add 3/4 cup butter, whisking to combine. Remove from heat and stir in 8 ounces chocolate until completely melted. Set aside.
  • Set out 2 large bowls.
  • Bowl the First: Whisk together 1 1/2 cups sifted flour, 1/3 cup sugar, and 1/2 teaspoon salt.
  • Bowl the Second: Whisk together 2 1/2 cups milk, 6 eggs, and 1 tablespoon vanilla.
  • Gradually add the contents of Bowl 2 into Bowl 1.
  • Whisk in the chocolate butter mixture until smooth.
  • Pour through a seive into an airtight container and refrigerate for at least 2 hours.
  • 2 hours later…2 tablespoons of batter at a time, cook crêpes on a lightly buttered crepe pan until edges are golden and the center is dry.

Hazelnut Meringue:

  • Beat 2/3 cup cream until soft peaks form. Refrigerate 1 hour.
  • Whisk 6 egg whites and 1 2/3 cups sugar in a bowl over simmering water until sugar dissolves.
  • Beat egg whites and sugar mixture until stiff peaks form.
  • Beat in 1 3/4 cups butter a little at a time.
  • Add 1 teaspoon vanilla, 1/3 cup hazelnut cream, and 1 pinch of salt and beat until mixture comes together.
  • Fold in Whip Cream.

Dark Chocolate Glaze:

  • Bring 1 1/4 cups cream and a pink of salt to a boil and then remove from heat.
  • Add 10 ounces of finely chopped chocolate and let stand for 5 minutes.
  • Stir until smooth and let cool completely.

Candied Hazelnuts:

  • Remove hazelnuts from shells, blanch, remove skins, & toast.
  • Skewer hazelnuts.
  • Dissolve 1 cup sugar in 1/4 cup water. Bring the syrup a boil and cook until it turns a light amber. Let stand for 10 minutes. Do not attempt to dip you finger in for a taste. As delicious as it may be (yes, it is), it will only end in tears (yes, it does)!
  • Dip the skewered hazelnut into the syrup. Let the caramel drip over an edge and harden.

Dark Chocolate Crêpe Cake With Candied Hazelnuts:

  • Place a wire rack over a rimmed baking sheet.
  • Place a crêpe on the wire rack and spread 3 tablespoons of the hazelnut meringue over it. Repeat until all the crêpes and hazelnut meringue are used. Be careful of slidage- use one of the skewers to hold everything in place. Refrigerate until firm.
  • Spread the chocolate glaze over the cake, coating it completely. Refrigerate until glaze is firm.
  • Garnish with toasted and candied hazelnuts.
  • Feast!

YSL Muse

11 Jan


Be still my beating heart! Behold the most perfect bag my most perfect honey gave me for my birthday! Swoon!

Let me tell you, the YSL Muse is even more beautiful in person! Simple, classic, and luxurious, it suits my personal aesthetic- elegant, versatile, understated, with clean lines, perfect proportions, and beautiful silhouettes- perfectly. Handcrafted in Italy, the luxury and quality is apparent in every detail.

Designed by the visionary Stefano Pilati, Creative Director of Yves Saint Laurent, the Muse has become the iconic YSL bag. Within the illustrious European fashion houses, Pilati is among the most intriguing designers- along with Nicholas Ghesquière for Balenciaga, Alber Elbaz for Lanvin, Phoebe Philo for Celine, and Marc Jacobs for Louis Vuitton.

The Muse is so stylish, so parisienne chic. J’adore!