Ingredients
- 150g Egg
- 80g Sugar
- 3g Vanilla extract
- 25g Unsalted butter
- 30g Milk
- 7g Cocoa powder
- 80g Cake flour
- 1 Egg
- 15g Sugar
- a little salt
- 45g Cake flour
- 5g Cocoa powder
- 125g Milk
- 1g Vanilla extract
- 20g Melted unsalted butter
- 50g Dark couverture chocolate
- 50g Heavy cream
- 230g Whipped heavy cream (+20g sugar)
Instructions
- Place a bowl of eggs on a pot of hot water, add sugar and vanilla extract, mix, and raise the temperature to about 40 degrees.
- Remove the bowl from the pot and place the bowl with unsalted butter and milk on top. Add cocoa powder and melt.
- Whip the egg mixture to make fine and rich foam, sift the soft flour and mix, then add a little of the dough to the melted unsalted butter mixture and mix.
- Put the mixture into the main dough, mix, pour into a 15cm mold, clear air bubbles, bake in an oven preheated to 165 degrees for 35 minutes, take it out of the mold, and cool.
- Cut the top and bottom of the cooled sheet, cut 3 sheets 1.5cm thick, and cut 2 sheets into 12cm, 9cm, and 6cm frames.
- Mix the eggs with sugar and salt, sift the soft flour and cocoa powder, add a little milk and vanilla extract, mix, then add all the remaining milk and mix.
- Add melted unsalted butter, mix, sieve, cover, and rest in the refrigerator for 30 minutes.
- Pour the dough into a pan heated over low heat and cook it thinly. When bubbles rise, turn over and cook a little more, then take it out of the pan and cool it.
- Add fresh cream to the dark couverture chocolate and microwave for about 30 seconds to melt it and put it in a piping bag.
- Apply ganache on a 15cm sheet, put crepe on it, apply ganache, put 12cm and 6cm sheets on top, fill with whipped cream between them, squeeze and cover with crepe.
- Apply ganache on top of the crepe, put 15cm and 9cm sheets on top, fill in the middle with whipped cream, squeeze it, and put the crepe on top.
- Repeat 2 more times, cover with cling film to shape and harden in the refrigerator for 1 hour.
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