3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Bring 1/4 cup water to a rolling boil in a small
saucepan over medium-high heat. Add butter, 1 piece
at a time, whisking to combine after each addition.
Remove from heat; stir in chocolate until completely
melted. Set aside.
Whisk together flour, sugar, and salt in a medium
bowl. Whisk together milk, eggs, and vanilla in
another medium bowl. Gradually add milk mixture to
flour mixture, whisking until smooth. Add
chocolate-butter mixture, whisking until smooth.
Pour through a fine sieve into an airtight
container; discard lumps. Refrigerate at least 2
hours or up to overnight.
Lightly coat an 8-inch crepe pan or nonstick
skillet with melted butter. Heat over medium heat
until just starting to smoke. Remove pan from
heat; pour about 2 tablespoons batter into pan,
swirling to cover bottom. Reduce heat to medium-
low; return pan to heat. Cook, flipping once,
until edges are golden and center is dry, about 30
seconds per side.Slide crepe onto a plate. Repeat
process with remaining batter, coating pan with
butter as needed. Crepes can be refrigerated,
covered, up to 1 day.
Place a crepe on a wire rack set over a rimmed
baking sheet. Spread with about 3 tablespoons
hazelnut filling. Top with another crepe. Continue
layering with hazelnut filling and crepes, using
about 32 crepes and ending with a crepe on top.
Refrigerate until firm, about 15 minutes.Spoon 1/2
cup glaze on top of the cake, spreading to edges.
Spread remaining glaze around sides of cake,
coating completely. Refrigerate until glaze is
firm and set, about 20 minutes. Cake can be
refrigerated up to 3 days. Garnish with toasted
and candied hazelnuts.
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