Crepes (makes about 30)

  • 4 cups (1L) cold whole milk
  • 3 cups (750mL) all-purpose flour, sifted
  • 8 eggs
  • ½ cup (125mL) unsalted butter
  • ¼ cup (60mL) sugar
  • 2 tsp (8mL) salt
  • ½ cup (125mL) (approx.) butter for the pan, softened

Espresso Chocolate Buttercream

  • 3 bars (300g) Lindt Excellence 70% Cacao Dark Chocolate
  • 2 cups (500mL) unsalted butter, room temperature
  • 4 to 6 cups (1 to 1.5L) icing sugar, sifted
  • 3 tbsp (45mL) freshly brewed and chilled espresso, or, 1 tsp (4mL) espresso powder dissolved in 3 tbsp (45mL) of water
  • 2 tsp (8mL) coffee liqueur, if desired

Chocolate Ganache

Click here for the recipe.

Maître Chocolatier Tip
Maître Chocolatier Tip

Tempering is the method of melting chocolate that prevents cocoa oils from separating while encouraging a smooth, glossy texture. For a lesson on tempering chocolate, click here.