ケーキ（苺のミルクレープ）｜Les sens cielさんのレシピ書き起こし

Sift the flour (for dough) into a bowl, add the granulated sugar (for dough) and salt, and mix with a whisk.
Crack the eggs (for the batter) into another bowl and beat them with a whisk.
Add half the beaten eggs to the bowl of flour, mixing well with a whisk each time.
Add the milk and cream and mix until smooth, then strain through a sieve.
Cover the surface with plastic wrap and let rest at room temperature for 30 minutes.

Add the strawberry puree to a saucepan and place over low heat.
Crack the eggs (for the cream) into another bowl and beat them with a whisk.
Add the granulated sugar (for the cream) and then the sifted cake flour (for the cream), mixing well each time.
When the strawberry puree is boiling, remove from heat and add it to the bowl in two batches, mixing well each time.
Strain through a sieve, transfer to a saucepan and place over low heat while stirring with a whisk.
Once it becomes creamy, remove from heat and add the diced unsalted butter, stirring until melted.
Transfer to a container, flatten, and press plastic wrap onto the surface.
Once cooled, chill in the refrigerator.

Place a frying pan over medium heat and lightly coat with oil (not included in the recipe) using kitchen paper.
When the temperature of the frying pan reaches 170-180°C, pour in 1 and spread it out.
Once lightly browned, flip it over and remove it from the oven.
Once cooked, cover with a cloth and let cool.

クレープを数枚重ねてセルクルを上に置き、直径15cmの円形に切る。

Put (A) in a bowl and whip with a hand mixer until it is 80% stiff.

2を別のボウルに移してゴムベラで混ぜて滑らかにする。
5を80g入れて均一になるまでよく混ぜる。

クレープ→苺クリーム30g→クレープ→生クリーム30gの順に重ねて伸ばしを繰り返しミルクレープを作る。
側面にフィルムを巻き、表面にラップをして、冷蔵庫で約2時間冷やし固める。

Mix the remaining cream and strawberry cream until evenly combined.
Transfer to a container, cover with plastic wrap and chill in the refrigerator.

7を裏返し、8で表面と側面をコーティングする。
苺パウダーを表面に振りかけたら完成。