Recipe for Layered Crepe Cake with Nutella, Vanilla Cream, and Caramelized Hazelnuts.

For the pastry cream: In a saucepan, place the egg yolks, sugar, the seeds from the vanilla pod, and the vanilla pod. Whisk the mixture a little, then add the cornstarch and mix again.

Slowly pour the preheated milk into the mixture. Place the saucepan over low heat, continuously whisking the mixture until it reaches a creamy consistency. Let it cool slightly, then add the butter, mixing with a whisk. Cover the saucepan and set aside.

For the caramelized hazelnuts: Heat the water and sugar until it reaches 118°C (use a cooking thermometer). Off the heat, add the hazelnuts and stir until they are covered with a sort of white sand. Return to low heat and let the hazelnuts caramelize, stirring continuously (the "white sand" will gradually melt and caramelize).

Remove from heat, add the butter. Mix well and pour onto a tray lined with baking paper. Let cool and separate the stuck nuts.

For the pancakes: Combine the flour, sugar, and salt in a large bowl. Make a well in the center and add the eggs. Gently stir, gradually mixing everything together.

Then mix the melted butter with the milk. Gradually pour the mixture into the bowl while mixing vigorously to avoid lumps.

Once the dough is perfectly smooth, let it rest for 1 hour in the refrigerator.

Then make the pancakes using a mini frying pan and a cookie cutter with a diameter of 8 cm.

To finish Assembly: Start assembling the layered dessert by spreading a thin layer of pastry cream on a crepe, then place another crepe delicately spread with hazelnut spread (5 g or one teaspoon) on top, cover with another crepe, and repeat this process 5 times, alternating the layers to obtain 6 layers of crepes. Sprinkle the surface with roughly crushed caramelized hazelnuts. Enjoy!