Chocolate Eclair Crepe Cake - cooking recipe

Ingredients

2 2/3 cups flour, divided
3 1/4 cups whole milk, divided
6 large eggs, divided
1 1/2 teaspoons pure vanilla extract, divided
1/2 teaspoon salt
1 cup heavy cream
1 cup sugar, divided
1 tablespoon dark rum
4 tablespoons unsalted butter
3 ounces bittersweet chocolate, finely chopped
1 tablespoon light corn syrup

Preparation

Using a blender, mix 2 cups flour, 2 cups milk, 4 eggs, 1/2 teaspoon vanilla and 1/2 teaspoon salt until smooth; refrigerate.
In a medium saucepan, whisk together the 1 cup heavy cream, remaining 1-1/4 cups milk, 1/2 cup sugar and 1 pinch salt.
Cook over medium heat until steaming, 2 minutes.
In a medium bowl, whisk together the remaining 2 eggs and 1/2 cup sugar.
Whisk in the remaining 2/3 cup flour until smooth.
Gradually whisk half of the hot cream mixture into the flour-egg mixture, then whisk into the remaining cream mixture.
Cook, whisking, over medium heat until thick, about 2 minutes; stir in the rum and the remaining 1 teaspoon vanilla.
Scrape the pastry cream into a bowl and refrigerate, stirring occasionally, for 20 minutes.
In an 8-inch crepe pan or nonstick skillet, melt 1 teaspoon butter over medium-high heat.
Add 1/3 cup chilled crepe batter and swirl to coat the pan.
Cook until set on the bottom, about 1 minute; flip and cook for about 30 seconds more.
Turn out onto a rack to cool.
Repeat with the butter and remaining batter to make 10 crepes.
Place a crepe on a cake stand or flat plate; spread 1/3 cup pastry cream on top.
Repeat with the remaining crepes and pastry cream, ending with a crepe.
Refrigerate.
In a medium saucepan, whisk the chocolate, 3 tablespoons water, the corn syrup and remaining 2 teaspoons butter over medium-low heat until smooth.
Let cool for 5 minutes; spread on top of the cake, letting it drip down the sides.
Refrigerate for at least 1 hour or up to 2 days before slicing.