"Kit Kat" Crêpe Cake

Pictured above: A generous slice of Chef Jessica's "Kit Kat" inspired Crêpe Cake reveals layers of light, airy crêpe, creamy milk chocolate crémeux and chocolate crisp, glazed in a silky dark chocolate ganache.

This "Kat Kat" inspired Crêpe Cake recipe will leave no craving unsatisfied! Each bite promises a whirlwind of scrumptious textures and flavors: stacks of light and airy crêpe, followed by rich and creamy milk chocolate crémeux and layers of chocolate crisp, all enveloped in a silky dark chocolate ganache and finished with crispy Bienetta décor for added artistic flair.

Recipe by: Jessica Ellington

Yield: 1 - 8" or 9" Cake

Ingredients:

Crêpe Ingredients:

 71.74 oz (2034g)     Whole milk 

21.16 oz (600g)        Whole eggs

1 oz (28g)                  Sugar

.21 oz (6g)                 Kosher salt

25.4 oz (720g)           All-purpose flour

4.4 oz (126g)             Unsalted butter, melted

14g                            Unsalted butter, room temperature for cooking crêpes

Milk Chocolate Crémeux:

16.23 oz (460g)       Heavy cream

2.25 oz (64g)           Granulated sugar

.05 oz (1.6g)            Kosher salt

4.23 oz (120g)         Egg yolks 

7.05 oz (200g)         Claro de Luna Milk Chocolate

1.41 oz (40g)           Silver Leaf Gelatin          

Chocolate Crisp:

 For the crumble:

7.05 oz (200g)        Unsalted butter, room temperature

8.82 oz (250g)        Dark brown sugar

8.82 oz (250g)        All-purpose flour

To assemble:

12.35 oz (350g)      Claro de Luna Milk Chocolate

12.35 oz (350g)      Crumble

6.17 oz (175g)         Paillete Fuellietine

.15 oz (4.5g)            Kosher salt

Chocolate Ganache:

 13.23 oz (375g)      Macondo Dark Chocolate

13.23 oz (375g)       Heavy cream

2.11 oz (60g)           Unsalted butter, room temperature

Décor:

As needed                Bienetta Florentine Mix

Instructions:

For the Crêpes:

1.) In a large container, use an immersion blender to combine the milk, eggs, sugar, salt, and flour.

2.) While the immersion blender is running, slowly pour in the melted butter.

3.) Cover the mixture and let rest in the refrigerator for at least 30 minutes and up to two days.

4.) Preheat an 8-10" non-stick skillet over medium heat. Brush skillet with a little butter.

5.) Using a 2.5 oz ladle or a ⅓ measuring cup, quickly pour crêpe batter into the skillet and immediately swirl and tip the pan to get a thin, round pancake.

6.) Once the top is no longer wet and the edges begin to turn slightly brown and curl (about 90 seconds), flip the crêpe over and continue cooking for 30-45 seconds more.

7.) Place crêpe onto a lined sheet tray and continue cooking the crêpes until you've used all of the batter, or made 24 crêpes. Stack the cooked crêpes neatly on top of each other.

8.) Place an 8" or 9" cake board on top of the crêpes. Use a knife to trim the crêpes to size by slicing down the crêpe stack around the entire circumference.

9.) Crêpes can be used immediately or wrapped tightly to be stored in the refrigerator for up to 2 days.

Milk Chocolate Crémeux:

1.) Bloom the gelatin in cold water. Once bloomed, squeeze excess water out of the gelatin sheets.

2.) Place the milk chocolate in a large bowl and place the bloomed gelatin on top.

3.) Place the yolks, half of the sugar and salt in a medium bowl and whisk together.

4.) Place the cream and the other half of the sugar in a medium size pot and bring to a boil. Once boiling, temper the egg yolks and pour the egg mixture back into the pot.

5.) Continue to cook the egg mixture to a stiff anglaise.

6.) Pour the anglaise over the milk chocolate and gelatin and emulsify.

7.) Cover the surface with plastic wrap and let cool completely in the refrigerator. Note: crémeux should be used very cold.

Chocolate Crisp:

 For the crumble:

1.) Preheat a convection oven to 325°F.

2.) In a mixer fitted with a paddle attachment, combine crumble ingredients on low speed until a sandy mixture is formed.

3.) Evenly spread mixture onto lined sheet trays. Note: It's important not to overcrowd the trays or pack the streusel in too tightly. Bake until golden brown and crispy, about 15-20 minutes. Stir crumble halfway through.

4.) Let cool completely. Use immediately or store in an airtight container.

To assemble Chocolate Crisp:

1.) Combine melted chocolate, crumble, feuilletine and salt in a bowl.

2.) Roll crisp between pieces of parchment paper to 1/16" thick. Note: you will need 4 crisps in total cut to either 8" or 9" in diameter, depending on what size you used for the crêpes.

3.) Let crisp harden in the freezer before cutting to the same size as the crêpes.

Crêpe Cake Assembly:

1.) Place a small amount of crémeux on a cake board and top with a crêpe.

2.) Spread 30 grams (about 2 tablespoons/level #30 scoop) of crémeux onto the crêpe. Top with another crêpe and repeat the process until you have 4 crêpe layers and 4 layers of crémeux.

3.) Place a chocolate crisp layer on the top layer of the crémeux. Spread another layer of crémeux on top of the chocolate crisp.

4.) Repeat this process three more times.

5.) Add four more layers of crêpe with a layer of crémeux in between each crêpe. You will finish with a crêpe on top (the top crêpe will not be covered with crémeux).

6.) Spread the remaining crémeux onto the sides of the cake as if you were giving it a crumb coat.

7.) Place the cake in the refrigerator to set up.

Ganache:

1.) Place the chocolate in a large bowl.

2.) Bring the cream to a boil.

3.) Pour the cream over the chocolate and emulsify.

4.) Add the butter and continue to emulsify.

5.) Rewarm ganache to 90-100°F, if necessary.

6.) Use immediately.

Glazing:

1.) Set the cake on a wire rack. Place the rack onto a plastic lined sheet tray.

2.) Working quickly, start pouring the ganache in the center of the cake and work outwards in concentric circles to fully cover the top and sides of the cake.

3.) Immediately use a large offset spatula to drag the excess ganache from the top of the cake in one single pass.

4.) Lightly tap the tray on the counter several times to remove excess ganache from the sides of the cake.

5.) Using a large offset spatula, drag the bottom of the cake over the rack before setting the cake on a cake board or silicone mat to set up.

6.) Keep cake cold.

Décor:

1.) Preheat a convection oven to 325°F.

2.) Spread 1 tablespoon of Bienetta Florentine Mix into a thin layer on a silicone mat.

3.) Bake for 10-15 minutes or until golden brown.

4.) Let rounds cool slightly until they can be lifted off the silicone mat and formed into shapes.

5.) Reheat tray briefly as necessary to rewarm Bienetta and continue shaping.

6.) Allow to cool completely. Garnish your chilled cake when it is ready to serve.

Pictured above: Chef Jessica's "Kit Kat" inspired Crêpe Cake promises mouthfuls of scrumptious texture and flavor, combining layers of light and airy crêpe, chocolate crémeux, chocolate crisp, dark chocolate glaze and caramelized Bienetta for a satisfying crunch.

Recipe Notes:

Inspired? Check out our other scrumptious recipes from Chef Jessica here.

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