Crêpes – roulade with chocolate filling

Ingredients for 30 servings:

• 3 eggs
• 150 g flour
• 250 ml milk
• 2 packets of vanilla sugar
• 2 tbsp cocoa powder
• 30 g clarified butter, for frying
• 75 g butter, soft
• 75 g powdered sugar
• 150 g white chocolate, melted
• 75 g butter, soft
• 75 g powdered sugar
• 150 g dark chocolate, melted
• 200 g milk chocolate coating for the dark rolls
• 200 g dark chocolate coating for the light rolls, alternatively
• 400 g dark chocolate coating for both varieties

Instructions

Working time approx. 45 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 45 minutes

Cooking meeting recipe from 05.04.08

Mix eggs, flour, and milk with vanilla sugar to form a smooth batter. Darken one half of the batter with cocoa powder. Working in batches, fry six large crêpes in a large pan in a little hot clarified butter. Let them cool on a wire rack. For the white cream, cream the butter with the icing sugar until fluffy, then slowly add the melted chocolate and stir in. This is best done with a hand mixer. If the cream is still too soft, sprinkle a little more icing sugar over it and mix it into the cream. Then spread 2 tablespoons of the cream filling over each of the dark crêpes and roll them up tightly. Repeat the process for the dark cream and fill the light crêpes with it. Place the rolls in the refrigerator for a good 15 minutes. Temper the various glazes in a water bath. Place the crêpe rolls on a wire rack, cover with glaze, and then decorate with decorative lettering. Place the coated crêpe roulades back in the refrigerator and then cut into diagonal pieces about 3 cm wide and serve as fresh as possible.