matcha mille crepe cake
konnichiwa! it is Nami from just one cookbook
today, i will share with you a
classic french pastry, but with a japanese twist
this unique cake is made up of many layers of crepes
my family really enjoys this treat, and hope yours will too
in this video, I will show you the trick
to make your cake
look like signature japanese mille crepe shape,
which has the round carved corner at the edge of the cake
let's get started!
1 3/4 cup (400 ml) whole milk in a small sauce pan
add 3 tablespoons granulated sugar
heat on medium heat until the milk is warm to touch
beat 3 large eggs in a large bowl
slowly add small amount (½ cup at a time) of warm milk while whisking
slowly add 1 1/2 Tbsp (25 g) melted butter to the mixture
set up a fine-mesh sieve over the bowl and add 1 cup (138 g) cake flour
add 2 Tbsp (12 g) matcha powder
add 1/2 tsp baking powder
sift half of the dry ingredients into the batter and whisk to combine the dry and wet ingredients together
sift the rest of dry ingredients and mix until there is no lump in the batter
set the fine-mesh sieve over a large bowl and pour the batter
cover and refrigerate for 1 hour
gently stir the batter
heat 12-inch frying pan on medium low heat
apply a thin layer of oil
pour the batter just enough to cover the bottom of the frying pan
cook for 2 minutes
flip the crepe
cook for 30 seconds
transfer to a working surface lined with parchment paper
heat 10-inch frying pan on medium low heat
pour the batter just enough to cover the bottom of the frying pan
cook for 2 minutes
and flip, "perfect flip!"
cook for 30 seconds
transfer to a working surface lined with parchment paper
end up with 1 large crepe and 12-13 smaller crepes
prepare ice bath by adding ice cubes and water in a larger bowl and set a smaller bowl on top
add 1 cup (240ml) heavy whipping cream and start whisking on lower speed
once you see bubbles, slowly add 3 Tbsp granulated sugar
whip the cream until stiff, not hard stiff (like 90%)
cut 2 strips of parchment paper
place the large crepe as first layer
put the freshly whipped cream in the middle and spread evenly, leaving outer 2 inch
place another crepe on top
spread whipped cream evenly, leaving 1/2 inch at the edge, continue this process until the last crepe
prepare a round curved shallow dish and place a large piece of plastic wrap on top
transfer the mille crepe to the shallow dish by holding the strips you made
remove the strips
wrap the mille crepe with plastic wrap from one corner to clockwise
secure the end with clip and refrigerate at least 2 hours until the cake is set
once chilled, remove the plastic wrap and flip onto the serving platter
dust more matcha powder over the cake
enjoy!
itadaki masu!
i hope you enjoyed this matcha mille crepe recipe
and got the tip of making the first layer larger than the rest of crepes
and using a shallow bowl to enhance the carve
this way, the edge of the cake has a nice carve and looks prettier
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thank you for watching and see you next time
mata ne!