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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!


  • 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!