Mille crêpes au thé vert matcha: Matcha Crepe Cake

 

 

Mille crêpes au thé vert matcha: Matcha Crepe Cake

Make 5 (7cm crepe cake)

 

-Crepe batter-
3 ...................................... Eggs
130g ............................... Plain flour
10g .................................. Japanese green tea powder (Matcha)
30g .................................. Unsalted butter, melted and cool
300g ............................... Whole milk
-Filling (Red bean Diplomat cream)-
150g ............................... Whole milk
20g ................................. Sugar
1/2tsp ............................ Corn flour (corn starch)
2 ..................................... Egg yolks
........................................ a pinch of salt
90g ................................. Sweeten red bean paste
250g ............................... Whipping cream

-Green tea liqueur Ganache-
100g ............................... Whipping cream
100g ............................... Dark chocolate
20ml ............................... Green tea liqueur (You can see a photo, here)

Put 250g of milk with all of the ingredients into a blender and turn on the machine.
Blend for 2-3 minutes or until fully combine, pour the mixture into a jug and refrigerate at least 1 hour before using.

Take the jug out of the refrigerator, if the batter is too thick, loosen it with the remaining milk.

Heat the pan (I use electronic crepe pan, and set the heat on medium low). Using a scrapper to spread the batter out evenly. Run the scrapper clockwise one full turn, then counterclockwise a full turn. Cook the crepe for 15 seconds. Loosen the edges of the crepe with the spatula.

Slide the spatula under the crepe and flip the crepe. Cook the crepe on the second side for no more than 15 seconds. Use the spatula to remove the crepe to a holding platter.

If using a pan: Pour the batter on a pan and immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.)

When you finish all of the batter, using 7cm round cutter cut the crepe into small round.

You will get about 70 pieces.

Make the filling:

Make the pastry cream

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar, salt and corn flour together and whisk in a heavy‐bottomed saucepan.

Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil.

Take the saucepan off the heat and put the Sweeten red bean paste in and whisk to combine. Let the mixture cool completely before using.

Whisk cream just to soft peaks.

Gently fold 1/3 of the cream into the pastry cream.

Gently fold back the the pastry cream and cream mixture into the cream. Put the mixture into a piping bag.

Place a crepe in an entremet ring. Pipe the Red bean Diplomat cream. Top with another crepe. Continue layering with Red bean Diplomat cream and crepes, using about 15 crepes and ending with a crepe on top. Refrigerate until firm, about 1 hour.

Make the Green Tea Liqueur dark chocolate ganache:

Put the whipping cream in a small pan, and place over low heat until boil.

As soon as the cream's boiling, take off the heat and pour the chocolate into the pan wait for 2-3 minutes, stir until melt, then stir in the Green Tea Liqueur.

Pour the ganache over the cakes, and serve.

 

 

http://dailydelicious.blogspot.sg/2011/03/mille-crepes-au-vert-matcha-your-cute.html