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Cake (Mont Blanc Mille Crepe)｜Recipe written by HidaMari Cooking

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HidaMari Cooking

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Ingredients

whole egg : 2 pieces
(A) Unsalted butter (melt) : 35g
(A) sugar : 35g
(A) soft flour : 75g
(B) Milk : 250ml
(B) Instant coffee : 4g
ラム酒(お好みで) : 5ml
(C) fresh cream : 300ml
(C) Sugar : 15g
(C) vanilla extract : 5ml
栗の渋皮煮 : 適量
マロンペースト : 240g
生クリーム : 100ml

Time required

130minutes

Procedure

1) make crepe dough 00:05
Crack the egg into a bowl and beat it, add (A) in order, and mix well until smooth each time.
Put (B) in another container and mix until the coffee dissolves.
Add (B) to a bowl, mix with a rubber spatula, strain with a colander, add rum, mix lightly, cover with plastic wrap and chill in the refrigerator for about an hour.
2) bake the crepe dough 02:46
Lightly mix 1, apply a thin layer of vegetable oil (not listed) in a frying pan, and pour in the crepe batter while rotating the frying pan.
When the surface is dry, turn it over and bake.
Place the baked crepe dough on a net to cool, and bake the rest of the dough in the same way.
Place half of the baked crepe dough on a cutting board, place the cercle mold on top of the dough, and cut off the excess crepe dough with a knife along the outside of the mold.
Do the same with the rest of the crepe batter.
3) make fresh cream 05:16
Prepare ice water (not listed) in a large bowl, put (C) in a slightly smaller bowl, place it on top of the bowl of ice water (not listed), mix with a hand mixer, and whisk until stiff peaks form.
4) マロンクリームを作る 06:05
Put the chestnut paste in a bowl, knead it lightly with a rubber spatula to make it smooth, and add the fresh cream little by little while mixing.
5) Apply cream to the crepe dough 07:55
Put 2 on the turntable, put fresh cream on it, spread it thinly, and put the crepe dough on it.
Place the chestnut cream on top, spread it thinly, and then add the crepe dough.
Repeat this process until the crepe dough is gone.
Place fresh cream on the last crepe dough, and spread the cream on the sides so that it covers the whole.
6) 仕上げる 09:33
Put the remaining chestnut cream in a piping bag fitted with a Mont Blanc mouthpiece, and squeeze straight onto the top surface to decorate.
Put the remaining fresh cream into a piping bag with a large round mouthpiece and squeeze out the sides.
After adjusting the fresh cream on the sides with a card, cover with a large bowl and chill in the refrigerator for about 4 hours.
Garnish the milk crepe with chestnuts boiled in astringent skin and coffee beans (not included in the ingredients) as desired, cut into appropriate sizes, and serve on a plate to complete.

Point

・The cercle type used in the video is 15 cm.
・Refrigeration time is not included.
・Melt unsalted butter.
・It is good to add soft flour while sifting.
・It is recommended to warm the milk a little so that the instant coffee will dissolve more easily.
・Add rum if you like.
・When baking the crepe dough, the cake flour will settle, so it is good to mix well each time while baking.
・When applying salad oil (not listed) to a frying pan, use kitchen paper to spread it thinly.
・When the surface of the crepe dough is dry and the color of the surrounding dough changes, turn it over.
・Vanilla extract can be substituted for vanilla essence.
・Apply 30-35g of fresh cream and 35-40g of marron cream to the crepe dough.
・When applying cream to the crepe dough, it is recommended to spread the cream while rotating the turntable so that the cream can be applied evenly.
・Remaining chestnut cream is used for decoration. If you have about 200g left, you can decorate it beautifully.
・When cutting mille crepes, we recommend warming the knife in hot water and wiping off the moisture before cutting into pieces, as this will allow you to cut the cross section cleanly.