Name: Mille Crepe Cake
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 15cm whole cake
Ingredients: 100g plain flour/cake flour (T45); 20g wheat starch (If you don't have any, then increase plain flour to 120g); 2 eggs; 24g white sugar; 1/8 tsp salt; 400g milk; 30g unsalted butter - melted; 320g heavy cream/whipping cream (more than 35% fat is preferable); 60g white sugar; 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

January 5, 2020

Mille Crepe Cake

Persons

Prep Time

40 minutes

Cook Time

40 minutes

Total Time

1 hour, 20 minutes

Ingredients

100g plain flour/cake flour (T45)
20g wheat starch (If you don't have any, then increase plain flour to 120g)
2 eggs
24g white sugar
1/8 tsp salt
400g milk
30g unsalted butter - melted
320g heavy cream/whipping cream (more than 35% fat is preferable)
60g white sugar
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. Pour the milk into the egg mixture slowly, gradually and mix well.
3. Add the sifted flour and mix well until the batter is integrated.
4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :

5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
8. Make small sizes crepes with the batter.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :

10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
_NOTE : _ I recommend non-melting powdered sugar if you can get it!

December 29, 2019

Green Tea “Matcha” Mille Crepes

Green tea "Matcha" Mille Crepe

Persons

Ingredients

1 egg
15g sugar
dash of salt (1/8 tsp)
1/2 tbsp matcha powder (green tea powder)
1 1/2 tbsp hot water
200g milk
8g butter
60g plain flour/cake flour (T45) - sifted

Filling :

300g heavy cream/whipping cream (more than 35%)
1 tsp matcha / green tea powder
60g white sugar
10g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
25g white chocolate - shaved

Instructions

1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
4. Add the sifted flour and mix well until the batter is integrated.
5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.

Cooking the crepes :

6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
Repeat until all of the batter has been used.
9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
12. Let chill in the fridge for a few hours until it has set.

December 22, 2019

Chewy chocolate chip cookies

Serving Size

12 cookies (30g)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

60g unsalted butter - softened
60g brown sugar
50g white sugar
25g egg - beaten
dash of salt
1/4 tsp vanilla extract
100g plain flour (or 97g of T45 and 3g gluten powder)
1/4 tsp baking soda
80g chocolate - cut into chunks

Instructions

1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
3. Add egg and vanilla and mix until fluffy.
4. Mix in the dry ingredients from #1 until combined with a spatula.
5. Add chocolate chunks and mix.
6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.

December 17, 2019

Strawberry ice cream with compressor machine

Serving Size

About 1L ice cream

Prep Time

1 hour

Cook Time

40 minutes

Total Time

1 hour, 40 minutes

Strawberry ice cream with compressor machine

Ingredients

350g strawberry - cut into chunks
50g white sugar
1 egg yolk
250g whole milk
30g white sugar
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
100g heavy cream/whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Combine strawberry and sugar (50g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!

December 3, 2019

Hazelnut ice cream with compressor machine

Serving Size

1L oreo ice cream

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour, 20 minutes

Hazelnut ice cream with compressor machine

Ingredients

400g whole milk
1 egg yolk
50g white sugar
100g hazelnuts
30g white sugar
2 tbsp whole milk
30g inverted sugar syrup
20g glucose syrup or 2 tbsp glucose powder
200g heavy cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. Preheat the oven to 160~170℃ degrees. Spread the hazelnuts out in a single layer on a baking sheet and roast for 15~20min, or until the hazelnuts become fragrant.
2. Remove from the oven and let them cool down. Then roll the nuts with your hands to peel the skin off, or most of it at least. They don’t need to be perfect, so just try to get as much as you can.
3. Add the hazelnuts in your food processor, then process them until just coarse-grained. Set aside 30g from these processed hazelnuts and keep them for further use. Then add sugar (30g) and whole milk (2 tbsp). Continue to process until the remaining is creamy and smooth. Transfer the hazelnut paste into a medium bowl. Set aside.
4. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
5. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
6. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
7. Once the milk mixture is cooled completely, pour it little by little into the hazelnut past bowl. Mix well.
8. Add heavy cream and mix.
9. Transfer the ice cream mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
10. Meanwhile make "caramelized hazelnuts : Put the sugar in a small pan, and melt it completely. Over medium heat, shake the pan gently to redistribute the melting sugar, but do not stir sugar at this point. When the sugar dissolves, add the coarse-grained hazelnuts from #3. Stir continuously with a wooden spoon until the nuts are caramelized. Transfer it onto the baking paper. Once it is cold enough, crush them using a wooden stick or spoon. Set aside until the ice cream is ready!
11. Mix the caramelized hazelnuts to the ice cream.
12. Transfer the ice cream to a storage container, and let it freeze until you eat!

November 27, 2019

Vanilla Ice Cream with compressor machine

Vanilla Ice Cream with Compressor Machine

Persons

Vanilla Ice Cream with Compressor Machine

Ingredients

1 egg yolk
65g white sugar
400g whole milk
30g inverted sugar syrup
1 tbsp glucose powder
1 tbsp sweetened condensed milk
1/2 tsp vanilla paste
200g heavy cream / whipping cream
We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

1. In a bowl, add egg yolk.
2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar syrup, glucose powder, vanilla paste and condensed milk. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Transfer it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture. In case, you should let it run until the mixture turns thick and creamy.
7. Transfer the ice cream to a storage container, and let it freeze until you eat!