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window.ATGalleries[53576] = {“id”:53576,”type”:”Slideshow”,”images”:[{“image_id”:”96986493ba441b4908030bec1452659040b5822c”,”caption”:”\u003cb\u003ePrepare the parchment paper\u003c/b\u003e: Cut or tear 39 (10-inch or a little larger) squares pieces of parchment paper. Line 2 large plates each with a sheet of parchment and set the rest aside.”,”image”:{“id”:”96986493ba441b4908030bec1452659040b5822c”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:41.973-05:00″,”updated_at”:”2017-02-07T09:04:41.973-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_35983.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4d37586a1993411decf1488d73c3fc4b1bb93c81″,”caption”:”\u003cb\u003ePrepare the batter:\u003c/b\u003e Sift the flour, sugar, and salt into the bowl of a food processor fitted with the blade attachment or blender. (You can also use an electric hand mixer, immersion blender, or whisk and a large bowl.) Add the cream and eggs. Process or blend until thoroughly combined into a batter that is smooth, lump-free, and a bit frothy and bubbly on top, 20 to 25 seconds (or mix with a handheld tool for about 1 minute) . If there are any lumps, pour the batter through a fine-mesh strainer into another bowl and discard the lumps.”,”image”:{“id”:”4d37586a1993411decf1488d73c3fc4b1bb93c81″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:41.504-05:00″,”updated_at”:”2017-02-07T09:04:41.504-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_35949.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fd09ca5dc66324aea27b9996e5c862049d7a514f”,”caption”:”\u003cb\u003eAdd the butter:\u003c/b\u003e Add the butter and mix until fully incorporated.”,”image”:{“id”:”fd09ca5dc66324aea27b9996e5c862049d7a514f”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:41.814-05:00″,”updated_at”:”2017-02-07T09:04:41.814-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_35969.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”529f488e845411f0271cada325dcb2b4fa3ff86e”,”caption”:”\u003cb\u003eChill the batter:\u003c/b\u003e Cover with plastic wrap, or if using a food processor or blender, transfer the mixture into a bowl and then cover. Refrigerate for at least 1 hour and up to 24 hours.”,”image”:{“id”:”529f488e845411f0271cada325dcb2b4fa3ff86e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:41.933-05:00″,”updated_at”:”2017-02-07T09:04:41.933-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_35981.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fd7a488284114f0bfccebe7046634ee86de9754b”,”caption”:”\u003cb\u003eHeat the pan:\u003c/b\u003e Position a cooling rack near the stove. Heat a 7 or 8-inch nonstick crêpe pan or 9- to 10-inch nonstick skillet over medium-high heat. Brush the pan lightly with oil, just enough to coat the bottom. Heat until very hot, about 1 minute, and then place the pan on an unheated burner for a moment.\r\n “,”image”:{“id”:”fd7a488284114f0bfccebe7046634ee86de9754b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.504-05:00″,”updated_at”:”2017-02-07T09:04:42.504-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36016.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3ef0add77f4e857b7d3fd2eb7ea4166456318627″,”caption”:”\u003cb\u003eCook the first crêpe: \u003c/b\u003eUsing a 1/4-cup measuring cup or ladle, pour the batter into one spot on a bottom edge (but not side) of the pan. Immediately pick up the pan, tilt it, and swirl the batter around the entire perimeter and then across the whole bottom to completely coat it in as even and thin a layer as possible. Pour any excess batter back into the bowl. Place the pan back on the heat. Cook until the edges are lightly browned and the bottom has become a pale golden brown, 45 seconds to 1 minute (peek by lifting an edge slightly with a spatula). Gently work the spatula under the crêpe and carefully flip it over, helping it with your fingertips if necessary. Cook the second side until it has a few brown speckles and there is no raw batter visible, 45 to 50 seconds. Pick up the pan and slide the crêpe onto 1 of the plates lined with parchment. Cover the crêpe with another sheet of parchment.”,”image”:{“id”:”3ef0add77f4e857b7d3fd2eb7ea4166456318627″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.654-05:00″,”updated_at”:”2017-02-07T09:04:42.654-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36021.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4a078e5c673c5521e2f5fbef7d0ada5aa1e9f9e4″,”caption”:”\u003cb\u003eCook the rest of the crêpes:\u003c/b\u003e Repeat the process with the remaining the batter, stacking about 15 crêpes on each plate with parchment between each. Cover the top crêpe of each stack with parchment. If the batter thickens beyond the consistency of heavy cream as you cook, add a little more cream or half-and-half, 1 tablespoon at a time, and stir to combine before making more crêpes. Brush the pan with oil after 8 or 10 crêpes are made to ensure that they will be easy to turn and slide neatly out of the pan. You should have 32 to 34 crêpes when finished.”,”image”:{“id”:”4a078e5c673c5521e2f5fbef7d0ada5aa1e9f9e4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.655-05:00″,”updated_at”:”2017-02-07T09:04:42.655-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36022.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”ca1f2fb26eeafe0de64a3612edf06805bf52dc88″,”caption”:”\u003cb\u003eWrap and chill the crêpes:\u003c/b\u003e Wrap the stacks, still on the plates, in plastic wrap and refrigerate for 30 to 45 minutes before assembling the cake. Meanwhile, prepare the filling.”,”image”:{“id”:”ca1f2fb26eeafe0de64a3612edf06805bf52dc88″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.694-05:00″,”updated_at”:”2017-02-07T09:04:42.694-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36027.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”25862c50b225c9a48a3c037d2b4d80ecd5be54b3″,”caption”:”\u003cb\u003eCream the butter and sugar: \u003c/b\u003ePlace the butter in the bowl of a stand mixer fitted with a paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until soft and fluffy, about 2 minutes. Add the powdered sugar and beat on medium speed, scraping the bottom and sides of the bowl, until fully incorporated, about 2 minutes.”,”image”:{“id”:”25862c50b225c9a48a3c037d2b4d80ecd5be54b3″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.235-05:00″,”updated_at”:”2017-02-07T09:04:42.235-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_35997.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”f47ac4823cedd6a72dba2f6f7f5eabab04018092″,”caption”:”\u003cb\u003eAdd the flavorings:\u003c/b\u003e Add the vanilla and hazelnut liqueur if using, and beat on medium speed until combined. Add the Nutella and continue to beat on medium speed until fully combined and there are no streaks of Nutella or the butter-sugar mixture.”,”image”:{“id”:”f47ac4823cedd6a72dba2f6f7f5eabab04018092″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.314-05:00″,”updated_at”:”2017-02-07T09:04:42.314-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36003.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”227a52854bd57cd07cb2515b056ea8eea9ec9924″,”caption”:”\u003cb\u003eAdd the cream:\u003c/b\u003e Add the cream and beat until the filling is lighter in color, very fluffy, and easy to spread, about 3 minutes.\r\n “,”image”:{“id”:”227a52854bd57cd07cb2515b056ea8eea9ec9924″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.430-05:00″,”updated_at”:”2017-02-07T09:04:42.430-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36009.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b0d563b9112639dfde66e5b5ecb5c42322179852″,”caption”:”\u003cb\u003eStart to assemble and fill the crêpe cake: \u003c/b\u003eRemove the crêpes from the refrigerator and remove the plastic wrap. Take 1 crêpe from the pile (always keep the top crêpe covered with parchment as you assemble so that it doesn’t dry out) and use kitchen shears to trim any untidy strands or uneven edges. Place the trimmed crêpe on a serving platter or plate. Using an offset spatula, gently spread 2 generous tablespoons of the filling evenly over the crêpe, leaving about a 1/2-inch border uncovered.”,”image”:{“id”:”b0d563b9112639dfde66e5b5ecb5c42322179852″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:12:59.728-05:00″,”updated_at”:”2017-02-07T09:12:59.728-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0064.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”cc1eaa45d6b8d1b5976956041f8156db04c34398″,”caption”:”\u003cb\u003eLayer the next 10 crêpes, leaving a smaller border: \u003c/b\u003eStack and fill 10 more crêpes, leaving a 1/4-inch border uncovered on each one.”,”image”:{“id”:”cc1eaa45d6b8d1b5976956041f8156db04c34398″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:13:00.232-05:00″,”updated_at”:”2017-02-07T09:13:00.232-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0074.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4061ba522d5afac2965d2521b63b52044ff6ce8b”,”caption”:”\u003cb\u003eLayer the final 5 crêpes with no border: \u003c/b\u003eStack and fill 5 more crêpes, spreading the filling all the way to to the edges. Place the last pretty crêpe on top (the 30th), but do not cover it with filling.”,”image”:{“id”:”4061ba522d5afac2965d2521b63b52044ff6ce8b”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:13:00.285-05:00″,”updated_at”:”2017-02-07T09:13:00.285-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0075.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8b146eba54dbe65b7f74ca768883a5fbd4d853f9″,”caption”:”\u003cb\u003eLayer the final 5 crêpes with no border: \u003c/b\u003eStack and fill 5 more crêpes, spreading the filling all the way to to the edges. Place the last pretty crêpe on top (the 30th), but do not cover it with filling.”,”image”:{“id”:”8b146eba54dbe65b7f74ca768883a5fbd4d853f9″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:13:00.432-05:00″,”updated_at”:”2017-02-07T09:13:00.432-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_HummingbirdCake_0078.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”6f9b5f4298400a0b1ea791a898a337b31034189a”,”caption”:”\u003cb\u003eWrap and chill the cake: \u003c/b\u003eWrap plastic wrap around the cake and under the serving plate to cover the entire thing. Refrigerate until firm and chilled, at least 45 minutes and up to 1 day.”,”image”:{“id”:”6f9b5f4298400a0b1ea791a898a337b31034189a”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-02-07T09:04:42.840-05:00″,”updated_at”:”2017-02-07T09:04:42.840-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HT_NutellaCrepeCake_36143.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”4729f1b7189056d6ae895720b5c917b7c70ea55a”,”caption”:”\u003cb\u003eGarnish and slice: \u003c/b\u003eUnwrap and garnish the top with powdered sugar and chocolate curls or shavings if desired. The cake is best sliced cold: warm a long heavy knife by running the blade under hot water and then drying it with a paper towel before cutting. The warm blade cuts through far better and gives very clean cuts with fewer smudges and drags. Warm and dry the blade between cuts.”,”image”:{“id”:”4729f1b7189056d6ae895720b5c917b7c70ea55a”,”width”:3750,”height”:2500,”format”:”JPEG”,”created_by_id”:30,”updated_by_id”:30,”created_at”:”2017-02-19T21:21:51.451-05:00″,”updated_at”:”2017-02-19T21:22:31.518-05:00″,”credit_style”:”external”,”credit_author_id”:30,”credit_name”:”Lauren Volo”,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”NutellaCrepeCake-.jpg”,”alt_text”:”Nutella Crepe Cake”,”exclude_from_color_search”:false,”crop”:””,”ancestor”:null,”focus_z”:null}}]};
Some desserts were just made for Pinterest — and for the adoring oohs and aahs of a rapt crowd. It was only a matter of time before the delicate French classic, gâteau de crêpes, became the dessert that slays. A stack of what seems like a thousand paper-thin crêpes, sandwiched with billowing cream, this dessert was born hundreds of years too early for Instagram, but it’s back — and it’s an internet sensation.
If you’ve seen these chocolate and Nutella crêpe cakes in your Pinterest feed, let us be the first to tell you: they are not so difficult, and if you’re ready to try, we have the best, most foolproof method for creating a crêpe cake that will stun your friends and make you beam with accomplishment.
from WordPress https://jonathanwilhoite.wordpress.com/2017/08/16/how-to-make-nutella-crepe-cake-baking-lessons-from-the-kitchn-2/
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