A decadent cake made with layers of tender crepes topped with sweet vanilla pastry cream dripping with rich chocolate ganache. A fun twist on Boston Cream Pie.
My sweet friend Tiffany, Food Finery, invited me to her house to make crepe cakes. I thought about making the winning recipe, Truffle Crepe Cake, from the Utah’s Own Recipe Contest, but I’ve had Boston Cream Pie on my mind lately and decided it would be a fabulous flavor combination for a crepe cake.
If you haven’t made crepes before, they’re easy. I posted a picture tutorial earlier this week in my Strawberry Crepes post. You’ll want to make the pastry cream ahead of time so it has plenty of time to set up. The crepes will be more tender if you make the batter ahead of time too. Ideally, the night before you want to serve your crepe cake.
Tiffany made a luscious Hazelnut Pralines and Cream Crepe Cake with smaller crepes and more layers, so hers was taller. If you want a taller crepe cake, make 6″ crepes or make more crepe batter and pastry cream to create more layers.
I cut my Boston Cream Crepe Cake in to 12 pieces. It’s sinfully rich and a small slice is perfect. This crepe cake keeps well overnight in the refrigerator. It was irresistible the next morning for breakfast.
- 4 large eggs
- 4 tablespoons butter, melted and cooled slightly
- 4 cups milk
- 2 teaspoon vanilla
- 2 tablespoon sugar
- 1 teaspoon salt
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1/3 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, beaten
- 2 tablespoons butter
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 1/2 cup whipping cream
- 6 oz. milk chocolate, finely chopped
- 3/4 cup cream
- The day before serving the cake, make the crepe batter and the pastry cream.
- Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or if you’d rather, you can strain out any lumps and use immediately.)
- Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. Flip and cook an additional 30 seconds.
- Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking together, put wax paper between the crepes.)
- In a medium saucepan combine the sugar, flour and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until mixture starts to boil. Cook for 2 minutes until thickened.
- Remove from stove. Whisk 1/4 cup of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the hot mixture in the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and add butter and vanilla. Transfer pudding mixture to a medium bowl. Cover with plastic; refrigerate until well chilled, about 1 hour or overnight.
- When pudding is chilled, whip cream to form soft peaks and gentle fold in to pudding. Keep covered and chilled until ready to use.
- Place one crepe on a large cake plate. Spread with 1/4 cup pastry cream. Top with another crepe. Continue layering with filling and crepes, using about 24 crepes and ending with a crepe on top. Refrigerate until firm, at least 1 hour.
- Place half of the chocolate in a small mixing bowl. Heat heavy cream on medium high heat until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until chocolate is completely melted. Add remain chocolate and stir until chocolate is completely melted. Cool until ganache is thickened but still thin enough to drip down the sides of the cake.
- Spoon chocolate ganache on top of the cake, spreading to edges and letting the ganache drip down the sides. Refrigerate until ganache is set, about 20 minutes.
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