Crêpe Cake with Coffee Cream and Hazelnut Praline


  • Vegetable oil, for the pan
  • ½ cup granulated sugar
  • 5 oz. (1 cup) whole blanched or skinned toasted hazelnuts
  • Kosher salt
  • 2 Tbs. instant espresso powder
  • 1 lb. (2 cups) crème fraîche
  • 1 lb. (2 cups) mascarpone, at room temperature
  • + 3 more ingredients
    • 3 oz. (¾ cup) confectioners’ sugar
    • 14 8-inch
    • Confectioners’ sugar, for dusting

Make the praline: Lightly oil a heavy-duty rimmed baking sheet. Put the sugar and 1/4 cup water in a heavy-duty 3-quart saucepan or sauté pan and cook over medium-high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Let the mixture continue to cook without stirring until it’s a med...

View full recipe at SpringPad


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