Contributed by: News Canada
(NC) - Your guests will mistake you for a professional pastry chef when you serve them this delicious chocolate treat.
Mocha chocolate pastry cream:
Beat egg yolks and sugar until pale and fluffy. Sift flour into egg mixture and blend slowly. Add natur-a. Pour entire mixture into a pan and bring to a boil over low heat, stirring frequently. Add instant coffee and chocolate, stirring until chocolate is completely melted and coffee has dissolved. Let simmer 1-2 minutes before removing from heat. Beat mixture vigorously to obtain a smooth, creamy texture. Let cool.
Meanwhile, Prepare The Crepe Batter:
Beat eggs and sugar. Gradually blend in flour
When cooking crepes, try to keep them thin and of equal size. Let cool to room temperature.
Spread some pastry cream on first crepe before covering with second crepe, repeating the layering process until no ingredients remain. Be sure to finish off with a crepe.
Garnish with fresh fruit and chocolate covered coffee beans. Refrigerate. Remove from refrigerator 15-20 minutes before to prevent a lumpy consistency. Add soymilk in stages, making sure to stir frequently, followed by vegetable oil and nutmeg. serving. Cut Mocha Chocolate Crepe Tower as you would a pie or cake. Natur-a lite vanilla can also be used for this recipe.
For a recipe lower in fat, do not use oil in crepe batter and cook crepes in a non-stick pan. If you would like more low-fat, nutritious and organic alternatives to classic recipes visit www.nutrisoya.com.
Serving Size: Makes 6 - 8 Servings
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