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LUNA'S LOVES

One of Andrew's favorite things to eat is crepes and it has been a goal of mine to make him this Chocolate Hazelnut Crepe Cake that I found in Smitten Kitchen's Cookbook. I have just been holding off trying to make it. First I'm not a baker and my cooking skills have been on the fritz lately- just unpredictable. And by lately I mean a few years, I'm just now realizing it. This recipe literally took me all day to make. I wanted to pace myself to minimize any mistakes that I might make. My advice? Pace yourself, too, there are a lot of steps. I am an open the box and add eggs and butter type of baker. So, if I can do this SO CAN YOU!

Crepes
  • 9 table spoons butter (will be used for both pastry cream and crepes)
  • 2 1/2 cups milk
  • 6 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 3 table spoons sugar (or none, in the past I don't usually put sugar in crepes)
  • 1 tablespoon melted butter (for skillet)

Pastry Cream
  • 1 1/3 cups hazelnuts (used for both pastry cream an candied hazelnuts)
  • 1 cup confections sugar 
  • 2 teaspoons hazelnut liqueur (I used Frangelico)
  • 1/4 teaspoon table salt
  • 3 1/3 cups of milk
  • 7 tablespoons sugar
  • 5 large egg yolks 
  • 5 tablespoons cornstarch (I also added more because I thought my pastry cream was too thin)
  • Butter (reserved from crepes)

Candied Hazelnuts
  • 2/3 cups sugar
  • 2 tablespoons water
  • Hazelnuts (reserved from pastry cream)

Chocolate Draping
  • 1 cup semi sweet chocolate chips
  • 1/4 cup plus 2 tablespoons of heavy cream
  • 1 tablespoon hazelnut liqueur

I did my steps a little out of order than the recipe told me. I will try to make the instructions as easy to understand, because I will admit that a couple times I felt lost. Feel free to tackle whatever ones you want first, but for me, this made the most sense. 

Instructions: 
  1. Toast the hazelnuts- I used chopped packaged ones instead of whole so that I didn't have to worry about taking the skins off the hazelnuts. the less steps the better. Place the hazelnuts on the int a preheated 350 degree oven for about 10 min. 
  2. Candy the hazelnuts- In a sauce pan, cook sugar and water together on a high heat until the sugar melt and tuns a pale beige color (3-5 min). Add salt and hazelnuts (1/3 cup). Use a fork to dish out the hazelnuts and place on parchment paper to cool down. Separate the hazelnuts once they have cooled down o that they are not int chucks.
  3. Make hazelnut pastry cream- 
    • In a food processor, grind 1 cup of toasted hazelnuts, confectioners sugar, liqueur, and salt together. Run machine until the mixture looks damp and combines into small clumps. Do not mix too long, if you do this it looks like hazelnut butter; we don't want this.
    • In a saucepan, combine milk, hazelnut paste, and sugar over a medium heat and bring to a simmer, stirring occasionally. Meanwhile, in a medium bowl whisk egg yolk and cornstarch until smooth. 
    • Put spoonfuls of hot milk mixture in the egg yolk mixture, stirring occasionally, until the yolks are warm. Now combine the egg yolk mixture with the milk mixture. Bring to a boil and cook for about 2 minutes. This should thicken when its bowling. Place in another bowl to cool down and place in the fridge.
  4. Make crepe batter/ crepes- 
    • Melt butter in saucepan until golden brown. Make sure not to burn butter  and let it cool to room temperature. 
    • Combine milk, eggs, flour, salt, sugar, and 6 table spoons of butter together. Blender is helpful at this point but not necessary. 
    • Set aside, cover, and put in the fridge until you are ready to make the crepes. 
    • Make crepes. Add butter to the pan for each new crepe. I ended up making 12 with this mixture. You can stack them, surprisingly, they do not stick together.
  5. Assemble cake- Lay the first crepe on your cake stand and spread pastry cream on top. Repeat step with the crepes until you get to the last one, which will act as your cake's lid. Chill until you are ready to coat with the chocolate. 
  6. Make chocolate draping- 
    • Put chocolate int a heat proof bowl. In a separate saucepan, heat heavy cream and liqueur to a simmer. 
    • Then pour over chocolate and let it sit for a minute. Mix together until smooth. Pour over cake.
  7. To finish- sprinkle candied hazelnuts and chill cake until you are ready to eat...or have it fresh!  Enjoy!


*Again, this is taken from Smitten Kitchen's Cookbook. A few modifications were made. 




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Baby girl, 
I love dreaming of who you might become or what adventures you will discover. I remember holding you for the first time when they laid you on my chest. Meeting you was the most surreal moment that I have ever experienced. Watching you grown this short amount of time has been the most rewarding time of my life. As you get older, here are a few things to remember from your mother...

Dance in the rain once in awhile.
If an outfit doesn't feel right, it probably isn't.
When in doubt, wear black.
Speak up when you see injustice. 
Go barefoot.
Don't be afraid to eat by yourself.
Always carry a good book.
Being a powerful woman isn't a personality type.
Remember, there is nothing cooler than a girl who can change a tire.
If you don't respect yourself, no one else will.
When you look in the mirror, compliment the things you love. 
Seriously, no wire hangers.
Introduce yourself.
Don't mess with your eyebrows.
You don't need to do anything to prove you like him. Ever.
Travel and experience different cultures.
Confidence isn't loud, it's a posture.
Wear the right underwear. There is no shame in spanx.
Just because you are pretty, doesn't mean you can be mean.
Beauty is mostly attitude. The rest is good lighting.
Stand up straight.
There is always room for dessert.
Resist the temptation to look in every mirror.
You don't have to fall for the first guy who asks you to dance.
Don't pretend to be dumb. 
If you see something beautiful about a person, say it. 

Most importantly, know that I love you more than anything. You could be mad at me, yell at me, do all the wrong things, but I will always be your mother and I will always love you.

Outfit details : Sweater- Madewell (old) // Jacket- Forever 21 (old) // Jeans- American Eagle // Boots: Circus by Sam Edelman
*Some advice is borrowed from Rules for my Newborn Daughter by Walker Lamond


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About me

I'm Luna. I'm married to my best friend, Andrew & I am mother of two: Ryan-Kate & Franics. I love to eat, travel, and be creative. Here is my blog about life and other beautiful things that inspire me. Stay awhile why don't cha!

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