Mille crepe cake is essentially made by layering many crepes with cream fillings. A delicious mille crepe cake must have crepe layers that are just the right thickness, with a balanced sweetness and amount of filling. This matcha mille crepe cake has crepe layers and matcha cream filling that blend perfectly, giving a fresh and not overly sweet taste comparable to the famous mille crepe cake shop Lady M.
For specific ingredients, preparation steps, and tips, you can refer to my personal blog PhD Cafe: [PhD Cafe](phd.cafe/recip....
Ingredients:
*Crepe Batter* (makes about 16-18 crepes, 7 inches each)
Whole milk: 250 grams
Granulated sugar: 30 grams
Cake flour: 80 grams
Cornstarch: 15 grams
Salt: 1 gram
Eggs: 2
Cooking oil: 20 grams
Matcha powder: 5 grams
*Matcha Cream Filling:*
Heavy cream: 700 grams
Granulated sugar: 100 grams
Matcha powder: 20 grams
Preparation Steps:
1. In a large container, add all the matcha powder and cooking oil. Use a manual whisk to mix until smooth and without lumps.
2. Add two eggs, sugar, and salt. Mix well, then add all the cake flour and cornstarch, and stir until the batter is smooth and thick.
3. Gradually add whole milk in 3-4 batches to dilute the batter. After each addition, whisk well. Once all the milk is added, strain the batter through a fine sieve to remove any unmixed flour particles.
4. Use a non-stick pan slightly larger than 6 inches in diameter to cook the crepes. Heat the pan over medium-low heat to 120-130°C, then remove from heat. Stir the batter gently, pour a ladleful into the pan, and quickly swirl the pan to spread the batter evenly, pouring out any excess.
5. Return the pan to the heat, cook until large bubbles form, then use a rubber spatula to lift the crepe from the pan and stack them.
6. Repeat the previous two steps until all the batter is used, making 16-18 crepes about 7 inches each.
7. Cover the crepes with plastic wrap and refrigerate for 2 hours.
8. Now prepare the matcha cream filling. In a large mixing bowl, add all the matcha powder and about 100 grams of heavy cream. Use a rubber spatula to mix into a matcha paste. Add all the sugar and the remaining heavy cream, and use an electric mixer to whip at high speed until stiff peaks form.
9. On a cake base, alternate layers of crepe and matcha cream filling, using about 35-38 grams of filling per layer. After making 14-15 layers, the cake will be tall enough.
10. Refrigerate the assembled cake for at least 4 hours or overnight to set. Before serving, sprinkle a layer of matcha powder on top. Enjoy!
3 окт 2024
