Everyone often spends time for a family meal on the weekend together. You still haven’t had any idea how to cook delicious food. This video is a fantastic suggestion for you.
Let’s join Sarah Carey in this video to learn How to make Raspberry and Chocolate Hazelnut Crepe Cake- Frosted. You can create a showstopping no-bake cake with fillings white chocolate-raspberry and dark chocolate-hazelnut.
Cooking Time Prep Time: 1 hr 45 mins Total Time: 11 hrs 20 mins Ingredients: Crepes 2 cups unbleached all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon kosher salt 3 cups whole milk 8 large eggs 6 tablespoons unsalted butter, melted, plus more for skillet Filling - 2 1/4 teaspoons unflavored gelatin (1 envelope) - 1/3 cup cold water - 1 cup seedless raspberry jam (12 ounces) - 3 ounces white chocolate, melted - 1 cup chocolate-hazelnut spread - 3 ounces bittersweet chocolate, melted - 3 cups heavy cream - 1/3 cup confectioners' sugar, plus more for serving Steps 1. Crepes: In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, 30 seconds. Refrigerate at least 30 minutes and up to 1 day; stir for a few seconds before using. 2. Heat an 8-inch nonstick skillet, lightly brush with butter. Add a scant 1/4 cup batter, tilting and swirling skillet until it evenly coats bottom. Cook until the crepe is golden in places on the bottom and edges lift from the pan. Flip and cook on the other side until just set. Slide crepe onto a paper towel-lined plate. Repeat with remaining batter and stacking crepes directly on top of one another. 3. Fillings: In a bowl, sprinkle gelatin over cold water. Let stand until softened, about 5 minutes. Meanwhile, melt jam in a small saucepan over medium heat until hot. Remove from heat; stir in gelatin mixture until dissolved. Transfer to a large bowl and whisk in white chocolate until smooth. In another bowl, stir together hazelnut spread and bittersweet chocolate until smooth. In a third bowl, whisk cream and confectioners' sugar to stiff peaks. Divide whipped cream evenly between raspberry and hazelnut mixtures and stir until smooth. Refrigerate cream mixtures for at least 1 hour and up to 2 hours. 4. To make the cake, place 1 crepe on a cake plate. Spread 1/3 cup raspberry-cream mixture evenly over crepe, leaving a 1/4-inch border. Top with another crepe; spread with 1/3 cup hazelnut-cream mixture. Repeat layering,until all crepes are used, finishing with a crepe. Loosely cover with plastic wrap and refrigerate until cold and set, at least 8 hours and up to 2 days. before slicing and serving, put the top cake with raspberries and dust with confectioners' sugar. If you like this video. Don't forget to like the video and follow our channel on Gan Jing World for more videos!
Hey, it's Molly.
Today on Frosted, we're going to be making a raspberry chocolate hazelnut crepe cake.
It's beautiful, elegant, and super fun to make.
Let's get started by making our crepe batter.
It's super easy.
Right into the blender, then right into the fridge.
We're going to start with eight eggs.
And to our eggs, we're going to add milk.
And before we add anything else, I'm just going to give this a little whirl in the blender.
So to this, we're going to add some melted butter that's slightly cooled.
And blend this for about 30 seconds until it's nice and emulsified.
Okay, we've got some flour, we've got some sugar, and we've got a little bit of salt.
Just give this a little mix and then add it to your wet ingredients.
Okay, last step.
Blend this for 30 seconds on high.
And that's it.
This goes right into the fridge to rest for about 30 minutes.
And while that happens, we'll make our fillings.
We're going to start by blooming some gelatin.
Just sprinkle your gelatin over some cold water and just give it a quick stir.
And this just needs to stand for about five minutes until it looks really gelatinous.
While your gelatin is blooming, heat some raspberry jam and melt some white chocolate.
What I love about this cake is that you don't have to bake anything.
So you don't need an oven.
All you need is a little pan and a little time.
And you can make something really spectacular and show-stopping.
A few minutes later, our gelatin has bloomed.
It's one solid mass.
And we're going to put this into our warm raspberry jam.
And just fold this in.
So with gelatin, you want to always bloom it in something cold and then melt it in something hot.
In this case, the jam.
The gelatin is going to make this nice and sturdy and stable.
So we can use it as a filling and not worry about the cake sliding and slipping.
So this looks nice and dissolved.
Now we're just going to add some melted white chocolate.
Okay, this is nice and incorporated.
I'm going to set this aside and move on to chocolate.
In this bowl, we have some nice chocolate hazelnut spread.
And to that, we're just adding some more melted chocolate.
And because the chocolate hazelnut spread is already quite thick, we won't need any gelatin for this.
Okay, great. This is nice and incorporated.
I'm going to set this aside.
We're going to whip some cream and then divide it among both of our fillings to create some really nice, light, airy mousses.
So in this bowl, I have some chilled heavy cream.
And to it, I'm adding some confectioner's sugar.
And I'm just going to whisk this until it's nice and thick.
Alright, so now our cream is nice and stiff and we're going to divide it between the two fillings.
And you're just going to lightly fold this in.
You want to lift from the bottom and then flip it over the top.
Okay, this looks beautiful.
Now let's do our raspberry.
So same thing here, just fold by lifting under to over.
Try to preserve as much of this volume as you can.
I love the combination of raspberries and chocolate.
And the hazelnut component just adds an extra layer of flavor.
And it's such a nice, beautiful balance of flavors in this cake.
So now we have both of our fillings made.
We're going to get these in the fridge and let them firm up until they're thick but still spreadable.
And then we're going to make our crepes.
Start with a little bit of butter in an 8-inch pan.
Get it nice and hot.
Always good to use a ladle or something uniform to measure so that all of them are exactly the same.
So when you get it nice and hot, you can see a little bit of smoke coming from the pan.
Pour it right into the middle and swirl it around.
Then just let it sit for a couple minutes, flip it over, a few minutes more, and we're done.
I grew up spending my summers in France and making crepes is one of the first things I learned how to do.
I used to take a step stool and stand over the stove with my mom.
And I learned how to flip a crepe, and I think it was probably my greatest culinary feat.
Crepes are so versatile. You can fill them with anything sweet, savory.
You can make them in advance, keep them in your fridge or your freezer, and then just pull them out as need be.
A good sign that you're ready to flip is when it starts to get golden around the edges.
Take a small offset, kind of pull your way around, and just flip it over just like that.
It's so beautiful.
So this is our last one, and we've got about 30 crepes here.
And we're just going to set these aside to cool while we get ready to assemble our cake.
Start with your raspberry mousse, and we're going to be using a nice third of a cup.
And then you're just going to spread this all the way to the very edge,
leaving just about a quarter of an inch of a border.
You want the fillings to be very thin so that they don't slide around.
Beautiful. Next layer.
Okay, now we're going to do the chocolate.
And you're just going to alternate these fillings until you reach the very top.
Okay, we've made it all the way to the top.
Here's our last layer. We're finishing up with some nice, beautiful chocolate.
And as you can see, it really didn't take that long.
All right, last one.
Okay, so there you have it.
We have to get this in the fridge, let it sit overnight preferably, but eight hours would be just enough time.
And then when it comes out, I'll show you how to finish it.
We're going to just zhuzh it up with a few final touches.
So we've got some nice powdered sugar here, and we're just going to do a nice little sprinkling.
And then we're just going to top this with a few beautiful raspberries.
Make sure your raspberries are nice and dry so that they don't melt in the powdered sugar.
Believe me, it won't last long before people gobble this thing up.
All right, there you have it.
A beautiful, show-stopping crepe cake filled with raspberry, chocolate, hazelnut, and delicious 30-layer crepe cake.
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