Hazelnut Filling

Darkest Chocolate Crepe Cake
Photo: Dana Gallagher
8 cups

Make this for our Darkest Chocolate Crepe Cake.


  • cup heavy cream

  • 6 large egg whites

  • 1 ⅔ cups sugar

  • 1 ¾ cups (3 ½ sticks) unsalted butter, cut into pieces, softened

  • 1 teaspoon pure vanilla extract

  • cup hazelnut cream

  • Pinch of salt


  1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

  2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 2 to 3 minutes.

  3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

  4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

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