Name: Dubai Chocolate Crêpe Cake Roll with Strawberries
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 8 servings
Ingredients: 1 1/4 teaspoons powdered gelatin; 1 1/2 cups cold heavy cream; 1/3 cup pistachio cream; 1/2 teaspoon pure vanilla extract; 2 tablespoons unsalted butter; 2 cups packed frozen kataifi (about 4 ounces), thawed and chopped; 1/2 cup pistachio cream; Pinch kosher salt; 6 tablespoons unsalted butter; 1 cup whole milk; 1/2 cup all-purpose flour; 3 tablespoons Dutch-process cocoa power; 2 large eggs; 1/4 teaspoon pure vanilla extract; Pinch kosher salt; One 4-ounce milk chocolate bar, chopped; 1/4 cup heavy cream; 8 ounces small strawberries with the tops, halved

Directions

For the whipped pistachio cream: Sprinkle the gelatin over 2 tablespoons cold water in a small saucepan and set aside until the gelatin softens and swells, about 5 minutes. Add 1/4 cup of the heavy cream to the bloomed gelatin and place over low heat. Stir constantly with a rubber spatula until smooth and all the gelatin has melted, about 1 minute. Set aside to cool slightly, about 5 minutes.
While the gelatin is cooling, beat the remaining 1 1/4 cups heavy cream, pistachio cream and vanilla in a large bowl with an electric mixer on medium-low speed until the pistachio has dissolved and the cream turns green, about 1 minute. Increase the speed to medium and whip until thickened and the beaters leave a trail, about 3 minutes longer. Slowly drizzle the warm gelatin over the whipped cream while continuing to beat on medium speed until all the gelatin is thoroughly combined. Scrape the sides of the bowl with a rubber spatula, cover with plastic wrap touching the surface of the cream and refrigerate until firm, about 1 hour.
Meanwhile, for the kataifi filling: Melt the butter in a medium nonstick skillet over medium heat until it starts to bubble. Stir in the chopped kataifi and cook, stirring constantly with a rubber spatula, until golden brown and crunchy, about 5 minutes. Transfer the kataifi to a medium bowl. Wipe the skillet clean and set it aside for later use. Stir in the pistachio cream and salt until combined. Spread the mixture thinly on a plate lined with parchment paper and refrigerate uncovered until hardened.
For the crêpes: Preheat the oven to 425 degrees F with racks positioned in the upper and lower thirds of the oven. Line 2 rimmed 13-by-18-inch baking sheets with parchment. Line a work surface with a piece of parchment at least 36 inches long with the short side facing you. Melt 4 tablespoons butter in the reserved medium nonstick skillet over medium-low heat; remove from the heat and set aside to cool slightly.
Blend the cooled butter, milk, flour, cocoa powder, eggs, vanilla and salt in a blender on medium-low speed until completely smooth, about 30 seconds. Scrape down the sides to incorporate any dry ingredients. Set the batter aside at room temperature until the oven is preheated.
Place 1 tablespoon of the remaining butter on each of the parchment-lined baking sheets. Place both baking sheets in the preheated oven until the butter melts and bubbles but doesn’t brown, about 2 minutes. Remove the baking sheets from the oven and use a pastry brush to spread the butter evenly over the parchment. Pour 1 cup batter in the center of a prepared baking sheet. Use a rubber spatula to spread it evenly into a rectangle, leaving a border around the edges to create a rectangle about 10-by-15 inches. The batter will be very loose, so don’t worry if it flows a bit. Repeat with the remaining baking sheet and 1 cup batter. Bake the crêpes until the middles are set and darker in color, about 8 minutes.
While the crêpes bake, make the chocolate ganache: Microwave the chocolate and heavy cream in a medium microwave-safe bowl until the chocolate is melted, about 1 minute, stopping once to stir after 30 seconds. Stir until smooth and set aside uncovered at room temperature until cooled and thickened to frosting consistency, 30 to 35 minutes.
Run a thin knife around the edges of each crêpe if batter has flowed outside the parchment. Carefully transfer the hot crêpes to wire racks, parchment-side down. Let cool completely.
Flip one crêpe parchment-side up onto the prepared parchment with the short side facing you. Peel off the top parchment. Flip the second crêpe parchment-side up so the crêpes overlap just slightly on the short side creating one long sheet of crêpe. Remove the top parchment paper.
Remove the plastic wrap from the whipped pistachio cream and spread it over the crêpes leaving a 1/2-inch border around all edges. Break up the pistachio kataifi into small bite-size pieces and scatter them evenly over the cream.
Roll the crêpes up into a cylinder with the seam side down, picking up the parchment to help. Carefully transfer the roll to a large flat plate using the parchment as a sling. Shape the roll into a rounder shape with your hands. Refrigerate uncovered until firm, at least 30 minutes.
Spread the chocolate ganache evenly over the top and sides of the crêpe roll. Make small decorative swirls in the ganache with the back of a spoon. Trim the ends of the cake roll with a sharp knife for neatness. Arrange the strawberries in a line on top of the roll. You can slice and serve the cake immediately or refrigerate for up to 1 day. Store leftovers in an airtight container for up to 3 days.

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Dubai Chocolate Crêpe Cake Roll with Strawberries

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