Boston Cream Pie Crepe Cake

Boston Cream Pie Crepe Cake

This Boston Cream Pie Crepe Cake has layers of sweet crepes between layers of silky pastry cream that’s topped with a smooth chocolate glaze.

I have been wanting to make a crepe cake for a while now, but I wanted to make sure all of the effort was worth a WOW! That’s when I decided to make it into a Boston Cream Pie Crepe cake, and I’m SO glad I did! The pastry cream and chocolate pair perfectly with all of crepe laters. This cake is definitely a show-stopper. I love serving it for dinner parties, family get-togethers, and even potlucks! While it doesn’t make a very large cake, it still serves a lot of people, about 10-12 or so. When serving this crepe cake you want to keep the slices thin because it is rich!

Ingredients

  • 2 cups half-and-half
  • 6 large egg yolks
  • ½ cup granulated sugar
  • Pinch table salt
  • ¼ cup all-purpose flour
  • 4 Tablespoons cold butter, cut into four pieces
  • 1½ teaspoons pure vanilla extract or vanilla bean paste
  • 3 large eggs
  • 1 ½ cups whole milk
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • 3 Tablespoons granulated sugar
  • 1 ½ teaspoons vanilla
  • 4½ Tablespoons butter, plus extra for brushing pan
  • ½ cup heavy cream
  • 2 Tablespoons light corn syrup
  • 4 ounces bittersweet chocolate, chopped fine
Read the whole recipe on Food Folks and Fun