- 10
Ingredients
- 2 2/3 cups flour
- 3 1/4 cups whole milk
- 6 large eggs
- 1 1/2 teas pure vanilla extract
- salt
- 1 cup heavy cream
- 1 cup sugar
- 1 tblsp dark rum
- 4 tblsp unsalted butter
- 3 oz bittersweet chocolate, finely chopped
- 1 tblsp light corn syrup
Preparation
Step 1
1. Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teas vanilla, and 1/2 teas salt until smooth; refrigerate.
2. In a medium saucepan, whisk together the cream, remaining 1 1/4 cups milk, 1/2 cup suagr, and 1 pinch salt. Cook over medium heat until steaming, 2 minutes. In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar, then whisk in the remaining 2/3 cup flour until smooth. Gradually whisk half of the hot cream mixutre into the flour-egg mixture, then whisk into the remaining cream mixture. Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teas vanilla. Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 mintues.
3. In an 8 inch crepe pan or nonstick skillet, melt 1 teas butter over medium-high heat. Add 1/3 cup chilled crepe batter and swirl to coat the pan. Cook until set on the bottom, about 1 minutes; flip and cook afor about 30 seconds more. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crepes.
4. Place a crepe on a cake stand or flat plate; spread 1/3 cup pastry cream on top. Repeat with the remaining crepes and pastry cream, ending with a crepe. Refrigerate.
5. In a medium saucepan, which the chocolate, 3 tblsp water, the corn syrup and remaining 2 teas butter over medium-low heat until smooth. Let cool for 5 minutes, then spread on top of the cake, letting it drip down the sides. Refrigerate for at least 1 hour or up to 2 days before slicing.