Strawberry Mille Crepe Cake
Axquisite, where the better place you bake from
Strawberry Mille Crepe Cake
Time: 120 minutes
Servings: 4 people
100g Uni-President My Day Home Made Series Bread Flour
85g Unsalted butter
400ml Heavy cream/Everwhip 1030/Everwhip V
50g Sweetened condensed milk
50g Strawberry jam
70g White Chocolate
7g Vegetable oil
Prepare batter ingredients as seen in the photo.
Add and heat up half of the milk, salt, sugar and unsalted butter into the pot till it melts and dissolves.
When the mixture is in a lukewarm state, add the remaining milk then eggs into the pot and stir them well. Finally, pour the flour and stir till there is no particles.
After stirring the batter, sieve the batter 3 times and leave it inside the refrigerator to be used later. (Use it in 8-24 hours)
Use a frying pan and turn it to medium or low heat.
*It is normal to have a layer of batter or sediments on the surface.
Add a small amount of butter and slightly heat the pan to spread it. This prevents the batter from sticking to the pan.
Lift the pan up and pour about 35g of batter (For 7-inch pan). Move it in a circular motion to form a pancake.
Fry till its golden brown on all sides and bubbling in the middle.
Use a heat-resistant spatula to scoop the edges, pour it onto a plate and fry one slice for 2-3 mins. Place the slice onto a plate or cooling rack once its done.
*This recipe can fry up to 30 slices of 7 inch in size.
Place the crepe onto a cutting board and cut of the edges with a round cake cutter (Either 6/7 inch).
Wash the strawberries and cut them into circular pieces to be used as a filling.
Cut 3 strawberries into half to be used as a topping for later.
Place a mixing bowl on top of a bowl filled with ice.
Pour the heavy cream and condense milk into the mixing bowl and whisk it till it thickens up.
Place the crepe on a cake turntable, add the heavy whipping cream on top of it and spread it out evenly.
Repeat this step 2 times.
At the 3rd crepe, add the strawberries and cover it with heavy whip cream and repeat Step 10 and 11 until it's there is no crepe left.
Refrigerate it for 30 min to an hour.
Mix 100g whipped cream and 50g strawberry jam evenly.
Take the cake out from the fridge and spread the strawberry mixture onto the cake.
Melt and mix 70g White Chocolate in a bowl before adding 7g Vegetable oil, mix them evenly.
Pour the white chocolate onto the cake and push it across the edge to give it the dripping effect.
Use the remaining strawberry mixture and put it in a piping bag.
Pipe it around the cake and place the half-cut strawberries on top of it to finish it off.
Circular Cake Cutter (6/7 inch)
Cake turntable (Optional)
Plates of your choice/Cooling rack (Optional)
Uni-President My Day Home Made Series Bread Flour 1kgBUY NOW
Aldia Strawberry Fruit Filling 850gBUY NOW
SCS Chef's Choice Pure Creamery Unsalted Butter 250gBUY NOW
Arla Pro Sweet Cream Unsalted Butter 500gBUY NOW