Roasted Chestnut and Brandy Crepe Cake

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Alright, let me tell you straight up. This Roasted Chestnut and Brandy Crepe Cake is one of those desserts that makes people think you spent eight hours in the kitchen when really you were just flipping crepes and licking chestnut filling off the spoon.

It tastes like fall and Christmas decided to move in together.

Warm roasted chestnuts, a little brandy situation going on, creamy filling tucked between soft layers of crepes.

Every time I make it my whole place smells like a fancy holiday bakery and I feel like I should be wearing a velvet robe or something.

I love serving it at night when the lights are low and the candles are on. Something about slicing through those layers feels so dramatic.

You get that sweet nutty chestnut cream with a little boozy kick and honestly it is smoother than any frosting I have ever made.

It looks elegant but it is honestly pretty chill to make. Just a little stacking action and boom you are a dessert genius.

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INGREDIENTS :

Ingredients for the Crepes

1 cup all purpose flour
1 cup whole milk
1/2 cup water
2 large eggs
2 tablespoons unsalted butter melted
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Ingredients for the Chestnut Filling

1 cup roasted chestnut puree
1/2 cup mascarpone
1/4 cup powdered sugar
2 tablespoons heavy cream
2 tablespoons brandy
1/2 teaspoon vanilla extract
Pinch of cinnamon
Pinch of salt

Ingredients for the Brandy Glaze

1/4 cup brown sugar
2 tablespoons butter
2 tablespoons brandy
1 tablespoon heavy cream
Pinch of salt

How I Make It Without Losing My Mind

First I deal with the chestnuts. If I have fresh ones I score a little X on top and roast them until the shells curl.

They are blazing hot and I always burn my fingers trying to peel them so let them cool a bit.

Then I blend them with a splash of water until smooth. If I have the pre roasted ones I skip all that and go straight to blending because I am not trying to prove anything to anyone.

Then I make the crepe batter. I whisk the dry stuff in one bowl

and the wet stuff in another then marry them together.

If there are lumps I just hit it with the blender for ten seconds. I

let it sit while I make the filling because letting it rest makes softer crepes. I do not know the science behind it but it works.

For the filling I just throw the chestnut puree mascarpone powdered sugar cream brandy vanilla cinnamon and salt together and whip it until it looks smooth and fluffy.

If it is too thick I splash a little extra cream. I always taste it like five times just to be sure it is good. Quality control obviously.

The glaze is the easiest part. I melt butter stir in brown sugar brandy cream and salt and let it bubble for a minute.

It turns into this glossy caramel looking sauce and I have to stop myself from drinking it.

Now the crepes. I heat a pan brush a little butter on it and pour in about a quarter cup of batter. Swirl it around quick so it covers the whole pan.

Once the edges lift I flip it. They cook fast so do not wander off. I stack them on a plate until I have around twelve.

Now for the fun part. I put down the first crepe and spread a thin layer of chestnut filling.

Not too much or the whole tower will start sliding around. Then another crepe then more filling. I keep going until I run out.

I finish with filling on top and pour that brandy glaze so it drips down the sides like it is showing off.

I usually chill it for like half an hour if I want it to slice super clean but sometimes I just attack it with a knife because I have no patience.

How I Serve It

I cut it like a regular cake and serve it with coffee or espresso if I am feeling classy. Mulled wine if I am going full holiday vibes.

Sometimes I dust powdered sugar or sprinkle chopped chestnuts on top just so it looks expensive.

Leftovers If You Somehow Have Any

I wrap slices in plastic wrap or stash them in a container in the fridge.

They stay good for like three days. I warm them up in the microwave for twenty seconds if I want it softer. If the filling dries out I stir in a little cream to bring it back.

My Tips Before You Start

Score chestnuts before roasting or they will explode. Ask me how I know.

If you do not have brandy whiskey works or just use apple juice.

Keep the filling layers thin or the cake will slide like a deck of cards.

You can make the crepes and filling the day before and just assemble when you need it.

If you want it to look extra professional use a piping bag for the filling. I usually start with a spoon and then switch to piping when I get sick of spreading.