Ingredients
3/4 cup (1
1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces
semisweet chocolate, finely chopped
1 1/2 cups
all-purpose flour
1/3 cup sugar
1/2 teaspoon
salt
2 1/2 cups
whole milk, room temperature
6 large eggs,
room temperature
1 tablespoon
pure vanilla extract
Directions
1. Bring 1/4 cup water to a rolling boil in
a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking
to combine after each addition. Remove from heat; stir in chocolate until
completely melted. Set aside.
2. Whisk together flour, sugar, and salt in
a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl.
Gradually add milk mixture to flour mixture, whisking until smooth. Add
chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into
an airtight container; discard lumps. Refrigerate at least 2 hours or up to
overnight.
3. Lightly coat an 8-inch crepe pan or
nonstick skillet with melted butter. Heat over medium heat until just starting
to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan,
swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook,
flipping once, until edges are golden and center is dry, about 30 seconds per
side.
4. Slide crepe onto a plate. Repeat process
with remaining batter, coating pan with butter as needed. Crepes can be
refrigerated, covered, up to 1 day.
5. Place a crepe on a wire rack set over a
rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with
another crepe. Continue layering with hazelnut filling and crepes, using about
32 crepes and ending with a crepe on top. Refrigerate until firm, about 15
minutes.
6.
Spoon 1/2 cup
glaze on top of the cake, spreading to edges. Spread remaining glaze around
sides of cake, coating completely. Refrigerate until glaze is firm and set,
about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted
and candied hazelnuts.
credit to : marthastewart.com
No comments:
Post a Comment