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The ingredients needed to prepare Mille Feuille Cake with Easy-to-Roll Crepes:
- You need 100 grams of Cake flour.
- Get 2 large of Egg.
- You need 20 of to 25 grams Granulated sugar.
- Get 200 grams of Milk.
- Provide 30 grams of Heavy cream.
- Provide 10 grams of Butter.
Steps to make Mille Feuille Cake with Easy-to-Roll Crepes:
- Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl..
- Make a well in the center of the flour, and break the eggs into it..
- Add the granulated sugar too, and mix well with a whisk..
- Add the milk little by little as you keep mixing..
- Add the cream and melted butter, and mix in..
- Strain it through a sieve. (Be sure to do this.).
- Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.).
- Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil..
- Mix up the batter again just before you start cooking it..
- Heat the frying pan over medium heat, and add about 2 ladles of batter..
- When it has browned, flip it over using a palette knife..
- To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together..
- Spread whipped cream between the crepes..
- It's hard to cut, so I recommend freezing them halfway and slicing..
- To make a rolled crepe...pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.).
- Fold the crepe over, and roll it up..
- Done!.
- You can wrap the rolled crepe individually in cellophane, and gift them..
The word mille feuille means "a thousand sheets, layers, or leaves," implying. Each of our Mille Crêpe cakes is designed with the delicate balance of flavour and texture in mind. The perfect crepe cake combines twenty lacy, paper-thin crepes with an ethereal pastry cream in between each layer. Each crepe is made by hand, and every cake is carefully crafted and assembled by our pastry chefs. The very top layer of the crepe is spread with sugar and caramelized until it reaches the golden color.
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