Chocolate Hazelnut Crepe Cake

**Reposted from my culinary venture, Simply French**

From the time I was very young, crêpes were a staple breakfast food on the menu in our home. My favorite meal of the day was "breakfast for dinner". You know what I'm talking about...foregoing the oven roasted chicken or fresh pasta for a plate of fried eggs and toast with a greasy side of bacon or a simple bowl of cereal and milk. In our family we had crêpes with preserves and hand whipped cream for dinner often. I think my mother's crêpe recipe was embedded in her DNA, since she so effortlessly whisked up a batch of batter in no time at all. All we had to do was mention the word and soon we had a stack of perfect crêpes waiting to be rolled and stuffed into our faces. I'm thankful to have inherited this gene because I love making these delicate, lacy-edged treats for my family almost as much as I love eating them.

A few weeks ago a friend asked me to help her make a Crêpe cake. She received a new du Buyer blue steel pan for Christmas and had fallen madly in love with it, just as I did when I first got mine many years ago. Together we made a gorgeous cake layered with crêpes, toasted hazelnut pastry cream, and topped with a chocolate sauce and candied hazelnuts. It was so divine that I wanted needed to make it again! Stat!

Ok, fast forward to last night, I decided to tackle this cake knowing there were quite a few steps involved and I would likely be up very late finishing it. I had everything I needed but raw hazelnuts or filbert nuts as I've learned they're also called. Brian was sweet enough to stop at the market on his way home from work. He thought I needed 2.5 pounds of nuts, but luckily he called before checking out because I only needed 2.5 cups. Big difference, however, I could think of a million things to use those extra filberts for if he had purchased them. Oh, and I also needed a bottle of wine. For me. Not the cake. Like I said, good thing he called! :)

So, step one: Pour a glass of wine...

Once I was properly lubricated, I was ready to dive into whisking, mixing, melting, simmering and candying. I always try to use the best ingredients. I find it makes such a huge difference in the final product and I just don't like cutting corners when I bake. Once I discovered King Arthur Flour many moons ago, I haven't use any other brand.  I even recommend it to all of my students that take the Simply French cooking classes that I co-teach with my sister, Shawnie.  It's just a far superior flour than any other I've used before.  It's wonderful quality and always so consistent.  My point...use fine ingredients.  It really does matter.

The recipe (below) is rather long, so I'll give you a brief overview.  First you want to prepare your crepe batter.  It will need time to sit for a few hours or even over night if you have the time.  The key to amazing crepes is good quality flour and eggs.  A few months ago I was introduced to Pete & Gerry's Heirloom Eggs. They are so vibrant in flavor and color. Now I always have them in my fridge. Try them. You'll love them.

I love these Duralax Picardie prep bowls!  Christmas gift from my hubby.  Score!

Next you want to toast your hazelnuts and make the pastry cream. To toast, just place the nuts on a cookie sheet and bake at 350 for 10 mins.  Give them a shake halfway through for even toasting. I find that the easiest way to get the skin off the nuts after toasting is to take a handful and rub them together between your palms.  The skin flakes right off and fall onto the pan below.  Just like that!

Skinned and ready for the food processor.

The hazelnuts smell so amazing once they're chopped to oblivion in a food processor along with powdered sugar, a pinch of salt and a bit of hazelnut liqueur.

The pastry cream comes together quickly with your tempered egg yolks/cornstarch mixture, sugar, milk and processed hazelnuts.

I used an offset pastry spatula to spread the pastry cream between the layers of crepes.  Spread the cream across the cake evenly to keep a hump from forming in the middle of the cake.

It takes 1/4 cup of pastry cream between layers.  I used a measuring cup for consistency.

18 layers of hazelnut sweet goodness.

What?  There's one extra crepe?  Better not let it go to waste!

The chocolate icing is a cinch.  I've tried a few different methods and found that melting the chocolate first over a double boiler before pouring heavy cream over it yields a smoother texture without having to re-heat it later to melt any bits of chocolate that didn't fully melt before.

Once your icing is prepared, it's as easy as pouring it over the cake, topping it with candied hazelnuts and you're done!  This cake makes me so happy.  It's definitely a labor of love, but oh so worth it once you take your first bite. Don't be intimidated by its complexity. It's quite simple to make if you break it down into parts.  Take your time and enjoy the process.  Once the cake is finished and placed on the table, it will be gone before you can blink!

Chocolate Hazelnut Crepe Cake

Crepes (step 1)
6 Tablespoons unsalted butter - melted (I prefer to use clarified butter)
2 1/3 ups whole milk
6 large Pete & Gerry's Heirloom Eggs
1 1/2 cups King Arthur All-Purpose Flour
1/ teaspoons Kosher salt
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract

Melt butter.  In a large bowl whisk together eggs, milk, salt, flour, sugar and butter until smooth.  Cover and refrigerate for at least an hour or up to 2 days.  You can also use a blender to combine the ingredients.  To make crepes, pour 1/4 cups batter in a pre-heated crepe pan or skillet, which has been brushed with butter.   Swirl the batter until the pan is coated evenly.  Return to heat until the edges of the crepe become lacy and lift from the pan.  The bottom of the crepe will have browns slightly.  Gently flip and cook the other side for a few seconds.  Stack crepes and let cool until ready for assembly.

*I always have to throw the first crepe away (really, just eat it!) to prime the pan.

Hazelnut Pastry Cream (step 2)
1 1/3 cups toasted hazelnuts (skinned)
1 cup confectioners' sugar
2 1/2 teaspoons hazelnut liqueur (I used Frangelico)
1/4 teaspoon Kosher salt
3 1/4 cups whole milk
6 Tablespoons granulated sugar
5 egg yolks - Pete & Gerry's Heirloom Eggs
5 Tablespoons cornstarch
2 Tablespoons melted butter (I like to use clarified butter)

In a food processor, blend confectioners' sugar, liqueur, salt and hazelnuts until the consistency of a damp powder.  In a saucepan, heat milk, sugar and hazelnut powder to a simmer.  In a separate bowl combine egg yolks and cornstarch until smooth.  Temper the eggs using the heated milk mixture. Once the eggs are warm, whisk them into the pot with the milk mixture.  Bring the combined egg and milk mixture to a boil until it reaches the consistency of pudding.  Remove from heat and stir in melted butter.  Transfer to a bowl, cover the direct surface of the pastry creme with plastic wrap so a skin doesn't form, and refrigerate until completely chilled.

Candied Hazelnuts (step 3)
1/3 cup toasted hazelnuts skinned
1/2 cup granulated sugar
pinch of sea salt  (I use French grey salt)

Heat sugar and water until the sugar has melted and the liquid turns light brown. Add salt and hazelnuts.  Continue to cook until the color darkens slightly.  Remove from heat, remove nuts from pan and place on parchment paper to cool.   They will easily pull from the paper later.  Coarsely crush the nuts to sprinkle over the cake after the chocolate icing has been poured over.

Assembly (step 4)
Using a cake stand or cake plate, place one crepe in the center. Spoon 1/4 cup of the pastry creme onto the center of the crepe and spread evenly to almost the edges of the crepe.  Continue this pattern until you have used all of the crepes but one.  This last crepe will be the topmost layer before the chocolate icing is poured over.

Chocolate Icing (step 5)
5 ounces semi-sweet or dark chocolate chips
1/4 cup heavy cream
1 Tablespoon hazelnut liqueur

Place chocolate in a heatproof bowl. Using a double boiler, melt chocolate chips until they are completely soft.  In a small saucepan, heat heavy cream and liqueur until simmering.  Pour heavy cream over the chocolate and stir until smooth.  Let cool until it thickens slightly.  Pour over layered crepe cake slowly and spread to edges if needed.  Top cake with crushed candied hazelnuts

*If the chocolate isn't fully melted, return to the double boiler heat just long enough to allow the rest of the chocolate to melt.  Melting the chocolate before mixing with heavy cream helps eliminate this issue.

Be sure to check out the "Baking with Love" Pinterest contest sponsored by Pete & Gerry's Heirloom Eggs and King Arthur Flour. Create a Pinterest board using your favorite recipes inspired from King Arthur Flour, Pete & Gerry's Organic Eggs and Heirloom Meals by Carole Murko for a chance to win some great prizes. #bakingwithlove

Drunken, Sweet, Sticky Chocolate Whisky Cake

When it comes to Valentine's Day (or any special dessert), What's better than sweet and salty?
Well, Sweet, salty, and boozy, of course! The recipe for this dark chocolate, whisky cake topped with salty pretzels, drizzled milk chocolate and caramel is sure to make your sweetheart swoon.

Thanks to Pete and Gerry's Heirloom Eggs and King Arthur's Flour for sponsoring this 'Baking With Love' contest. Follow the board on Pinterest to see the sweet concoctions from fellow competitors and boards with other fun recipes. By the way, don't forget to "LIKE" my cake. :-)  It IS pretty darn delicious.

INGREDIENTS

• CAKE
• 2 cups King Arthur's All-Purpose flour
• 2 large Pete and Gerry's Heirloom eggs- I used the green Ameraucana 
• 1 cup unsweetened cocoa powder,  plus 3 tablespoons for dusting pan
• 1 1/2 cups brewed coffee
• 1/2 cup whiskey- I used a Scottigh Highlands Scotch
• 2 sticks (1 cup) unsalted butter, softened and cut into pieces
• 2 cups sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon real vanilla

• GARNISH
• 2 dozen thin, salted pretzel sticks- lightly crushed and split into shards
• 1/4 cup caramel pieces
• 1/2 cup Hershey's chocolate baking pieces
• 1 teaspoon of Crisco

NOTE: I have made this same cake using a 10-inch Bundt pan, but opted for 3 mini- springform pans.

Most of the alcohol in this cake cooks off, but you can replace the whisky with stout beer or more coffee if you prefer a different flavor profile or no alcohol.

DIRECTIONS:

Put oven rack in middle position and preheat oven to 325ºF. Butter or grease each springform pan, then dust with cocoa powder, tapping out excess.

Heat coffee, whiskey, butter, and remaining cup cocoa powder in a saucepan over low-moderate heat, whisking, until butter is melted. Immediately remove from heat

Add sugar and whisk until dissolved, about 1-2 minutes.  Transfer mixture to a large bowl and let cool for 5 minutes

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Set aside.

Whisk together eggs and vanilla in another small bowl, then whisk into cooled chocolate mixture until combined well. 

Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into pans, filling 2/3 full.

Bake until a wooden pick or skewer inserted in center comes out clean, 40 minutes. Start checking at 30 minutes.

Cool cake completely in pan on a rack. About an hour. Loosen toggles on springforms cake pans and pop cake onto rack.

GARNISH when completely cool.

Crush pretzels into various shards & little crumbs for sprinkling on top. 

Melt chocolate and caramel bits each in a separate bowl with a 1/2 teaspoon of Crisco. I melted them in the microwave. Be careful not to over cook the caramel or it will burn.  

Ice the cake with chocolate, top with pretzels and a drizzle of caramel.

REMEMBER... like true love, this cake improves over time... Make a day or two in advance and let the whisky flavor really soak into the cake. !

Spiced baked Tofu

A healthful recipe, compliments of Colleen Swabby (Columbus, OH).

INGREDIENTS:
Trader Joes fermented tofu marinated in X virgin Coconut oil, cubed
Local honey
Bragg's apple cider vinegar & liquid aminos
Fresh garlic, fresh ginger, dried chili peppers 

Mix with black beans and chopped fresh jalapenos 
Bake at 400 for 30 min
Let it cool and serve over romaine lettuce, cucumbers, and Greek yogurt.

Crispy Garlic Kale-topped Egg Sandwich

A pile of fresh kale and French bistro sandwiches inspired this open- faced egg sandwich using Pete & Gerry's Heirloom Eggs on Mt. Athos Monk's Bread.

INGREDIENTS - 2 servings
2 - Pete & Gerry's Heirloom eggs
3 - kale stalks - chopped
3 - cloves garlic - chopped
1/4 small yellow onion- chopped
2 tablespoons olive oil
Salt & pepper to taste
Thick sliced, hearty bread

DIRECTIONS

Wash, de-stalk, and chop 3 stalks of organic kale; Finely chop garlic and onion

Heat up oil in pan; sautee onion for 3 minutes, add garlic for 1 minute, then add kale. 

Mix well; allowing to cook down for 5 or 6 minutes or until vibrant green and tender. 

** I add a splash of white wine to sweeten the kale, but this takes away from the crispness.

In a separate frying pan, heat up a drizzle of olive oil and cook the eggs to your preference. I cook mine over medium so the yolk runs a bit. Kevin prefers his well done. I adore Pete and Gerry's eggs because the whites stay firm and the yolks are always bright and flavorful. The orange yolk also lends an artful pop of color to the plate. A sprinkle of truffle salt brings an earthy decadence.

My all-time favorite hearty, dark bread (Mt. Athos Fire Bread -- or Monk's Bread) hails from Mediterra Bakery, a Pittsburgh-based bakehouse (not really a monastery). It's a dense, organic, germ wheat flour bread that holds up well on the bottom of a sandwich. Luckily, I can find it in Columbus at both The Hill's Market in Worthington and Giant Eagle Market District in Upper Arlington.

Top a lightly toasted & buttered slice of bread with the egg and the kale mixture.

 This sandwich is a filling, healthy, and delicious way to start the day.

I also envision smaller bite sized versions as a brunch finger food. 

Either way, a Spicy Bloody Mary makes the perfect compliment.

Eggnog Bread Pudding by Mandy Jones

When I opened my fridge this morning I realized that quite a few things were going to expire soon. Pete & Gerry's Heirloom eggs. Chocolate chip Panettone bread. Eggnog. It only took me a split second to decide what to use all of these items for...eggnog bread pudding!

This is the perfect time of year for a warm and cozy dish like bread pudding, so I perused the interweb and came across a base recipe using eggnog that I could adapt. It was a cinch to whip up, and the boys in my house now have very happy bellies. Just in time for a midday nap!

Eggnog Bread Pudding
Serves 6-8

8 Tbsp butter (1 stick), melted
8 cups cubed day old bread, (I used chocolate chip panettone bread)
4 cups eggnog (with or w/out alcohol)
3 eggs
1 tsp freshly ground nutmeg
1/4 cup sugar (slightly less if your eggnog is very sweet)
1 tsp pure vanilla extract
1/2 cup chopped pecans
1/2 cup raisins, optional
Cinnamon/sugar blend for sprinkling on top

1. Preheat oven to 350. Pour melted butter over bread in large mixing bowl. Combine until bread soaks up butter.

2. In separate bowl, whisk together eggs, eggnog, sugar and nutmeg. Pour mixture over bread and combine. Stir in pecans (and raisins). Allow to sit for 30 minutes or more.

3. Butter baking dish, pour mixture in and sprinkle top with cinnamon and sugar blend. Bake for 45 minutes. Test with toothpick or knife. It should come out clean. Serve with fresh whipped cream and a dash of freshly ground nutmeg.

*I didn't add raisins to this dish because I'm not a raisin fan, but my husband thinks they would help balance the texture and flavor profile. He's usually right about these things! ;)