Fluffy Chocolate Crêpe Cake

Chocolate Ganache:

• 125g of 54% chocolate (suggested: Callebaut)
• 225g (≅1 cup) heavy cream
• ½ vanilla bean pod (optional) or/and
• 3 tsp of Grand Marnier and orange zest

Fluffy Chocolate Crêpes:

• 300g (≅2 cup) Flipcrêpes Original Mix
• 65g of butter (≅½ a stick)
• 8 large eggs
• 10g (≅4 tsp) unsweetened cocoa powder
• 500g (≅2 cup) whole milk

1. Start by heating the heavy whipping cream with half a vanilla bean pod in a medium size sauce pan low/medium heat.
2. While the heavy whipping cream is heating up, melt the chocolate Callets in a bain-marie.
3. Once the cream is heated, pour it over the chocolate in three parts, making sure to mix well with a Maryse spatula or piano/French whisk after each addition. Ensure the mixture is well-incorporated and homogenous.
4. Place the ganache in the refrigerator and let it chill for approximately 2 hours. This will give you enough time to prepare the fluffy crêpes.

Cacao crêpes Batter

1. Start by heating the milk with the half vanilla pod and the butter.
2. Separate the egg whites from the yolks.
3. Mix 20 g of sugar with the egg yolks using a whisk.
4. Add the flour and cocoa previously sieved and mix until you get a paste without lumps.
   Add the hot milk and mix again.
5. Finally, whisk the egg whites, adding the remaining 60 g of sugar gradually. Your whipped egg whites must remain flexible and not be brittle to facilitate incorporation into the rest of the batter.
6. Pour half of the egg whites into your pancake batter then mix gently with a spatula. Add the rest and mix again.

Cooking the fluffy crêpes soufflé

1. Preheat your oven to 180°C rotating heat.
   To cook your soufflé crêpes, use a 9 to 10 inch cast iron skillet/crêpe pan.
2. Pour the batter into your hot pan and cook for about 3 minutes over medium heat. Continue cooking by placing your pan in your oven at 180°C (≅350F) for about 5 minutes.
3. Gently place the crêpes on a plate and continue until there is no more batter.

Assembly (montage) of the fluffy chocolate crêpes cake:

1. Check the consistency of your ganache, it should be similar to a spread (after 2 hours in the fridge). Optionally add the Grand Marnier & orange zest at that time .
2. Ensure your crêpes have cooled so that they do not melt the ganache.
3. Place a first crêpes on your serving dish, then spread about 2 tablespoons of ganache.
4. Proceed in this way until you have no more crêpes, ending with the largest (if you have made it).
5. Reserve your crêpes cake in the refrigerator.
6. Take it out 30 minutes before serving. Sprinkle some cocoa powder and grate chocolate on top using a zester.

Tips:

• The ganache must rest in the fridge for about 2 hours. I advise you not to make it further in advance, because it will freeze too much and it will be more difficult to spread it on the crêpes.
• The egg whites tend to rise to the surface of the batter, remember to mix it from time to time.
• The chocolate crêpes cake will keep for up to 3 days in the refrigerator. Do not hesitate to prepare it in advance.