Preparation Time: 120 minutes
Servings: 4 people
100g Uni-President My Day Home Made Series Bread Flour
85g Unsalted Butter
400ml Heavy Cream
50g Condensed Milk
50g Strawberry Jam
70g White Chocolate
7g Vegetable Oil
- In a pot/saucepan, add and heat up the salt, sugar, butter and 300g of milk till it's melted and dissolved.
- When the mixture is in a lukewarm state, add the remaining milk and stir well.
- Add egg and stir well.
- Add bread flour and stir till there is no particles.
Sieve the batter 3 times and leave it inside the refrigerator to be used later (Use in 8-24 hours).
Use a frying pan and turn it to low or medium heat.
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 and pour about 35g of batter in a circular motion to form a pancake (for 7-inch pan).
Fry till its golden brown on both sides and there's bubbling in the middle.
*Note: it is normal to have a layer of batter or sediments on the surface.
Remove the crepe and place onto a plate or cooling rack.
*This recipe can fry up to 30 slices of 7-inch crepe.
Stack the crepes on a cutting board and cut off the edges with a round cake cutter (about 6-7 inch).
Wash the strawberries. Cut 3 strawberries into half to be used as topping.
Slice the remaining strawberries to be used as fillings.
Place a mixing bowl on top of a bowl filled with ice.
Add heavy cream and condense milk and whisk till it forms a thick consistency.
Place one slice of crepe on a cake turntable. Add heavy whipping cream on top and spread evenly.
Repeat this step one more time.
At the 3rd slice, add strawberries and cover it with whip cream. Repeat Step 8 & 9 till no crepe remains.
Refrigerate the crepe cake for 30 min to an hour.
Mix 100g whipped cream and 50g strawberry jam evenly.
Remove the cake from the fridge and spread the strawberry cream onto the cake. Leave the cake outside (ensure it is of a cool temperature).
Scoop the remaining strawberry cream into a piping bag with a star nozzle and refrigerate.
Melt the white chocolate in a microwave, or above a bowl of hot water. Add vegetable oil and mix to combine.
Pour the white chocolate onto the cake and push it across the edge to give it the dripping effect.
Pipe the strawberry cream on the cake and place the half-cut strawberries above.