Coconut Crepe Cake

[nverland]

Coconut Crepe Cake

Ingredients:

Crêpe recipe here
(Do double recipe)

For the coconut pastry cream:

6egg yolks
1/2 sugar
1/4 cup cornstarch
2 tablespoons flour
1 cup whole milk
1 1/4 cup coconut milk
1 vanilla pod
2 tablespoons butter
1 teaspoon coconut extract

Sift together the flour and cornstarch. Whisk together the egg yolks and half the sugar until pale. Add the flour/cornstarch mixture and mix until smooth. Place the milk, coconut milk, vanilla pod, coconut extract and the remaining sugar in a saucepan. Bring to a boil and add it to the egg mixture, stirring continuously. Pour back into the saucepan and cook stirring until the cream is thick but smooth, about a minute. Stir in the butter. Transfer to a bowl and cover the surface of the pastry cream with plastic wrap placed directly over the top. Let it cool completely.

For the Chocolate Glaze:

8oz 70% Dark chocolate, chopped
150 grams of unsalted butter cut in pieces, at room temperature
2 tablespoons light corn syrup

Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Make sure the bowl is not touching the water. Once the chocolate and butter are completely melted, stir in the corn syrup. Cover the surface of the chocolate with plastic wrap placed directly over the top. Let it cool to room temperature.

To Assemble:
Lay 1 crêpe on a cake stand and cover with coconut pastry cream. Repeat until you use all the crêpes. Cover and refrigerate for half an hour. Cover with chocolate glaze and sprinkle with toasted coconut.

Note: Add the chocolate glaze right before serving.