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Strawberry Mille Crepe Cake

Axquisite, where the better place you bake from 

Strawberry Mille Crepe Cake

Time: 120 minutes

Servings: 4 people

Batter Ingredients:

100g Uni-President My Day Home Made Series Bread Flour

1.5g Salt

70g Sugar

600g Milk

225g Eggs

85g Unsalted butter

Topping ingredients:

400ml Heavy cream/Everwhip 1030/Everwhip V

50g Sweetened condensed milk

12pcs Strawberries

50g Strawberry jam

70g White Chocolate

7g Vegetable oil

STEPS

STEP 1

Prepare batter ingredients as seen in the photo.

STEP 2

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. 

STEP 3

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)

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

Place the crepe onto a cutting board and cut of the edges with a round cake cutter (Either 6/7 inch).

STEP 8

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.

STEP 9

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.

STEP 10

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.

STEP 11

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.

STEP 12

Mix 100g whipped cream and 50g strawberry jam evenly.


STEP 13

Take the cake out from the fridge and spread the strawberry mixture onto the cake.


STEP 14

Melt and mix 70g White Chocolate in a bowl before adding 7g Vegetable oil, mix them evenly. 

STEP 15

Pour the white chocolate onto the cake and push it across the edge to give it the dripping effect.

STEP 18

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.


Equipment

Non-stick pan

Circular Cake Cutter (6/7 inch)

Cake turntable (Optional)

Plates of your choice/Cooling rack (Optional)

OUR PRODUCTS

Uni-President My Day Home Made Series Bread Flour 1kg

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Aldia Strawberry Fruit Filling 850g

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SCS Chef's Choice Pure Creamery Unsalted Butter 250g

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Arla Pro Sweet Cream Unsalted Butter 500g

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Mitr Phol Pure Refined Sugar 1kg

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Silicone Spatula

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Everwhip 1030 Topping Whipping Cream 1030g

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Everwhip V Topping Whipping Cream 1030g

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