Chocolate Crêpe Tower

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Whisk flour, salt, milk and eggs to a smooth dough. Leave to swell for 10 minutes. Heat oil in portions in a pan (20 cm Ø) and bake 16 crepes from the dough one after the other. Stack them between kitchen paper and let them cool down. Place an adjustable cake ring around one crepe. Chop 900 g chocolate. Heat 600 g whipped cream, bring to the boil once and remove from the heat. Melt portions of nut nougat cream and chopped chocolate in the hot cream.

2. 2

   If necessary, place on the hot stove plate again in between. Put about 2 tablespoons of the mixture on the first crêpe, spread a little. Place the second crêpe on top and press down a little. Repeat the process until crêpes and cream are used up. Finish with crêpe. Chill for 3-4 hours. Chop 150 g chocolate. Heat 150 g cream, coconut oil and chocolate while stirring until the chocolate has melted. Leave to cool for about 5 minutes. Remove the crepe tower from the ring and place it on a cake rack. Cover the crêpe tower with the icing and chill. For the decoration, chop 50 g chocolate and melt over a warm water bath. Spread the chocolate with a spoon on a piece of baking paper so that 2-3 "tongues" are formed. Sprinkle 1-2 tongues with brittle. When the chocolate is solidifying, put several wooden spoons under the baking paper so that the chocolate curls, allow to dry. Caramelise the sugar in a pan until golden brown.

3. 3

   Leave to cool for about 5 minutes. Remove the crepe tower from the ring and place it on a cake rack. Cover the crêpe tower with the icing and chill. For the decoration, chop 50 g chocolate and melt over a warm water bath. Spread the chocolate with a spoon on a piece of baking paper so that 2-3 "tongues" are formed. Sprinkle 1-2 tongues with brittle. When the chocolate is solidifying, put several wooden spoons under the baking paper so that the chocolate curls, allow to dry. Caramelise the sugar in a pan until golden brown. Turn a few hazelnuts in the caramel, take them out and let them solidify on a piece of aluminium foil lightly coated with oil. Stick wooden skewers into the remaining hazelnuts. Dip the nuts overhead into the caramel and pull them upwards. Repeat the process several times if necessary until a caramel tip forms (works best when the caramel has already cooled down a little). Allow to solidify overhead. Remove the skewer. Chop the remaining caramel nuts. Decorate tower with chocolate tongues and caramel nuts

4. 4

   Turn a few hazelnuts in the caramel, take them out and let them solidify on a piece of aluminium foil lightly coated with oil. Stick wooden skewers into the remaining hazelnuts. Dip the nuts overhead into the caramel and pull them upwards. Repeat the process several times if necessary until a caramel tip forms (works best when the caramel has already cooled down a little). Allow to solidify overhead. Remove the skewer. Chop the remaining caramel nuts. Decorate tower with chocolate tongues and caramel nuts

5. 5

   It is best to cut the crêpe tower with an electric knife or a sharp knife that is repeatedly dipped in hot water

Nutrition Facts

KCAL
510 kcal

CARBS
42 g

FATS
34 g

PROTEINS
8 g