Crêpe Cake with Coffee Cream and Hazelnut Praline

Ingredients

• 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