Chocolate Eclair Crepe Cake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 2/3 cups flour, divided
• 3 1/4 cups whole milk, divided
• 6 large eggs, divided
• 1 1/2 teaspoons pure vanilla extract, divided
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 cup sugar, divided
• 1 tablespoon dark rum
• 4 tablespoons unsalted butter
• 3 ounces bittersweet chocolate, finely chopped
• 1 tablespoon light corn syrup

Recipe

• 1 using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
• 2 in a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
• 3 cook over medium heat until steaming, 2 minutes.
• 4 in a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
• 5 whisk in the remaining 2/3 cup flour until smooth.
• 6 gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
• 7 cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
• 8 scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
• 9 in an 8-inch crêpe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
• 10 add 1/3 cup chilled crêpe batter and swirl to coat the pan.
• 11 cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
• 12 turn out onto a rack to cool.
• 13 repeat with the butter and remaining batter to make 10 crêpes.
• 14 place a crêpe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
• 15 repeat with the remaining crêpes and pastry cream, ending with a crêpe.
• 16 refrigerate.
• 17 in a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
• 18 let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
• 19 refrigerate for at least 1 hour or up to 2 days before slicing.