Chocolate Crepes fill with Candied Hazelnut Cream
(Table Restuarant)


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Ingredients

Crepes
1 1/3 cup AP flour
2 tbs Sugar
1 Egg
3/4 cup Whole milk
1 tbs Oil
1/4 stick Butter
1/2 tbs Cocoa powder
Carmel Sauce
1/4 cup Sugar
1 tbs Water
1/4 cup Heavy cream
Candy Filling
1/4 cup Sugar
1/4 cup Whole hazelnut
1 tbs Water
1 tbs Heavy cream
Cream Filling
1 cup Milk
3 Egg yolks
1/3 cup Granulated sugar
2 tbs Cornstarch

Instructions

For Batter
In a bowl mix all your wet ingredients (milk, eggs, oil, melted butter). When this is mixed add your flour, cacao powder and sugar. Strain your mix and let it rest for about 1 hour.

For Candy
Put your sugar in a pan with a little bit of wate and let it cook until you have a nice light golden color. Add your heavy cream and hazelnut in it and finish to cook it will take about 1 minute.

For Cream Filling
Boil your milk and vanilla bean, when this is cooking put your egg yolks and sugar together to whisk it until you obtain a nice ribbon. When your egg yolks and sugar are forming that nice ribbon add your corn starch to it. Add it to your boiling milk. Put your cream back on the stove for about 1 minute until it becomes thick.

To Assemble
Make sure your cream is completely cooled off. Put your filling in your crepe and roll them one by one. Add some confectioned sugar to it and any kind of sauce or fresh berries to go with it.
 
 
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