Ingredients
- 2 2/3 cups flour
- 3 1/4 cups whole milk
- 6 large eggs
- 1 1/2 tsp vanilla
- Salt
- 1 cup heavy cvream
- 1 cup sugar
- 1 tbsp dark rum
- 4 tbsp unsalted butter
- 3 oz bittersweet chocolate finely chopped
- 1 tbsp light corn syrup
Preparation
Step 1
1. Whir in a blender 2 cups flour, 2 cups milk, 4 eggs, 1/2 tsp vanilla, 1/2 tsp salt until smooth. Refrigerate for 1 to 2 hours.
2. In a medium saucepan, whisk together cream, remaining 1 1/2 cups milk, 1/2 cup sugar and 1 pinch salt. Cook over medium heat until steaming, 2 minutes.
3. 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.
4. Gradually whisk half of the hot cream mixture into the flour egg mixture then whisk into the remaining cream mixture.
5. Cook, whisking over medium heat until thick, 2 minutes. Stir in the rum and remaining 1 tsp vanilla. Scrape the pastry cream into a bowl and refrigerate, stirring occasionally for about 20 minutes.
Note: You could easily double the pastry cream recipe above to have a more luscious desert.
6. In an 8” crepe pan or non stick skillet, melt 1 tsp butter over medium high heat. Add 1/3 cup chilled crepe batter and swirl to coat pan. Cook until set on the bottom, 1 minute. Flip and cook for 30 more seconds. Turn out onto a rack to cool. Repeat with the butter and remaining batter to make 10 crepes.
7. Place a crepe on a cake stand or flat plate. Spread 1/3 cup pastry cream on top. Add a crepe. Spread with more pastry cream until you're done with the pastry cream. End with a crepe on top. Refrigerate.
8. In a medium saucepan, whisk the chocolate, 3 tbsp water, the corn syrup and remaining 2 tbsp butter over medium low heat until smooth. Let cool for 5 minutes then spread on top of the cake, letting it drop down the sides. Refrigerate for at least 1 hour or up to 2 days before slicing.