The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26622/crepe-cake

LifestyleFOOD.com.au

Chocolate meets orange in this jam and cream filled crepe cake.

Ingredients

  • Crepe (recipe x 8)

  • 210ml milk

  • 3 large eggs

  • 15g caster sugar

  • 1 pinch salt (or to taste)

  • 1 orange, zested

  • 1 lemon, zested

  • 90g strong white flour

  • 30g butter

  • Roast hazelnuts

  • 2 cups hazelnuts

  • Salt to taste

  • Orange jam (recipe x 2)

  • 3 oranges

  • 600ml orange juice

  • 1 tbsp orange liqueur

  • 1 tsp pectin

  • Star anise infused stabilised whipped cream (recipe x 3)

  • ¼ tsp star anise powder

  • 1 cup chilled thickened cream

  • Vanilla paste

  • 1 tbsp icing sugar mixture

  • Milk chocolate and hazelnut whipped ganache

  • Reserved roasted hazelnuts from above

  • 3 cups chilled pure cream

  • 285g milk chocolate

  • Salt to taste

  • Dark chocolate whipped ganache

  • 285g dark chocolate

  • 3 cups chilled pure cream

  • Icing sugar and salt to taste

  • Chocolate tempered

  • 600g dark chocolate

  • Hot choc ganache sauce (x 3)

  • 75-90ml milk

  • 125 dark chocolate

  • Praline hazelnuts

  • 200g caster sugar

  • 1 cup hazelnuts

  • Presentation

  • Fresh tarragon herbs

  • Orange segments from 4-6 oranges

Method

  • For the crepes:

  • 1.

    Make batter for crepes, cook butter till brown, dark nutty flavour, sieve into bowl nearby.

  • 2.

    Mix milk, eggs, zest, sugar, salt to taste, whisk in sieved brown butter. Mix wet ingredients into flour, electric mixer. Leave in fridge 1 hour.

  • 3.

    Cook on high heat, with thin layer oil/butter before each crepe, make crepes, cover with tea towel after to prevent drying out.

  • For the roasted hazelnuts:

  • 1.

    Dry roast hazelnuts in pan till golden, then place in tea towel and rub together to remove most of the skins. Reserve 1 cup whole, process 1 cup till 0.5cm or smaller and reserve. Add salt to taste

  • For the orange jam:

  • 1.

    Reduce orange juice and pectin in 2 pans, cook till thicker consistency.

  • 2.

    Blanch zest for 2 minutes, refresh, drain (can use water from kettle).

  • 3.

    Add pectin to orange juice, add zest, orange liqueur at end.

  • For the whipped dark chocolate ganache:

  • 1.

    Bring cream to boil, then take off heat, add dark chocolate, leave to stand 2 minutes.

  • 2.

    Whisk till smooth, add sugar and salt to taste, place in fridge to cool 1 hour.

  • 3.

    Whisk till lighter colour and airy, do not over whip, it will get grainy.

  • For the whipped hazelnut milk chocolate ganache:

  • 1.

    Bring cream to boil, then take off heat, add milk chocolate, leave to stand 2 minutes.

  • 2.

    Whisk till smooth, add salt to taste, place in fridge to cool 1 hour.

  • 3.

    Whisk till lighter colour and airy, do not over whip, it will get grainy, then gently fold in pieces of roasted hazelnut.

  • For the tempered chocolate:

  • 1.

    Place chocolate in blender to get fine powder.

  • 2.

    Place ? dark chocolate in double boiler, cook till 48°C.

  • 3.

    Remove from heat, add remaining ? chocolate, vigorously mix till 29°C.

  • 4.

    Heat to 32°C.

  • 5.

    Spread on acetate (1-2mm thick), fridge to set partially: 5-10 minutes, cut out ring.

  • 6.

    Place more acetate on top and another baking tray leave in fridge till full set.

  • For the hot chocolate sauce:

  • 1.

    Place milk in a saucepan and heat to a strong simmer. Remove from heat.

  • 2.

    Place chocolate into a bowl, pour over milk.

  • 3.

    Whisk until chocolate is melted and incorporated.

  • 4.

    Transfer to a small copper saucepan for serving.

  • For the fresh orange:

  • 1.

    Cut oranges into segments to form flower shape.

  • For the praline hazelnuts:

  • 1.

    Cook sugar in saucepan to make dark caramel, dip hazelnut in attached to toothpick, then use blue tack to stick to bench, reserve for caramel to set.

  • Assembly:

  • 1.

    Place crepe on base, then milk chocolate hazelnut, repeat 20 layers.

  • 2.

    Place crepe on, dark chocolate whipped ganache, repeat 20 layers.

  • 3.

    Cut out hole ~15cm diameter from 20 crepes.

  • 4.

    Place crepes with hole in centre then star anise cream, repeat 20 layers.

  • 5.

    Place orange segments in centre in shape of flower.

  • 6.

    Place chocolate disk on top, decorate platter with toffee roasted hazelnuts and tarragon.

  • 7.

    Spoon a small amount of hot choc sauce on top and pour around crepe stack sides at ~50-60°C and watch it melt through the centre to reveal orange flower beneath.

Notes

*This recipe has not been edited or tested by the Bake Off Food Department.

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