Ingredients
For the Crepes:
Adapted from Bryanna and Martha Stewart
1.5 cups soymilk
1 cup unbleached flour
1/2 cup medium firm tofu
1/4 cup soy or chickpea flour
2 T sugar
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla
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Double boil the chocolate, add to all ingredients in a blender, blend. Heat a nonstick 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe (or spray with a spray canola or vegetable oil). Use about 3 T. of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. * * * Place all mousse ingredients in a blender and blend until smooth. Refrigerate for several hours. * * * Nutella: Preheat oven to 350 degrees. Place nuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking so ensure an even color. Since the skin is bitter, you'll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don't fret if you can't get off all the skins. Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. At first, you will get coarsely chopped nuts, and then it will turn into a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter! When the nuts are liquidized, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more liquidy now than at room temperature. * * * glaze: Bring milk, corn syrup, salt to a boil over medium heat. Remove from heat. Add chocolate. Swirl pan to completely cover with cream. Let stand for 5 minutes. Stir until smooth. Let cool completely.
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Premium French chocolate — ganache, truffles, professional pastry
Iconic hazelnut-cocoa spread — crepes, baking, filling
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Electric flat crepe maker — even heat, T-spreader included
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Premium French chocolate — ganache, truffles, professional pastry
Iconic hazelnut-cocoa spread — crepes, baking, filling
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Electric flat crepe maker — even heat, T-spreader included