French Mille Crepe Cake 法式千层蛋糕

Recipe adapted from Baking Wonderland 

Ingredients :

Milk 225g 
Egg 130 g
Salt 1/4 tsp 
Flour 65g 
Icing Sugar 28g
Butter ( melted) 30g 

Cream 
Milk 170g 
Instant Custard powder 100g 
Heavy whipping cream 360g

Method for crêpes batter:

1) Melt the butter in a microwave about 30 second 

2) With a mixer on medium-low speed, beat together the eggs, milk, butter, sugar and salt. Slowly add in flour. Sieve the batter into a container cover and rest for one hour. 

3) Place a nonstick or seasoned 6-inch crêpe pan over medium heat and cover the surface with oil. Add 1 tablespoon batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute. (you need to peek constantly, do this with a rubber spatula) Then carefully lift an edge and flip the crêpe with your fingers. Cook on the other side for 5 seconds. Flip the crêpe onto a flat surface. Repeat until you have 23 perfect crêpes. Remember to stir the batter before use. 


Method for assembling cake:

1) Mix the milk and custard powder in a mixer for low speed till thick.

2) Whip the heavy cream. Fold a quarter of the whipped cream into the pastry cream, then the rest.

3) Lay 1 crêpe on a cake plate. Using an a rubber or icing spatula, cover with a layer of pastry cream. Repeat until you've used all of the crêpes. Lay the best-looking crêpe on top.

4) Chill for 2 hours. Dust with sifted Icing sugar. When ready to serve, slice it like a cake.

法式千层蛋糕

材料：

A）鲜奶225g

鸡蛋130g（去壳净秤）

盐1／4 茶匙

普通面粉65g

糖份28g

B）牛油30g（隔水炖溶）

做法：

1）材料（A）放入大碗搅拌均匀后过滤，休面30分钟，要煎之前加入（B）料拌匀。

2）以中火将不沾平底锅烧热，用勺子舀入适量（1），迅速将锅转一圈至面糊薄薄地沾满锅底，将剩余的面糊倒回（1），在将饼皮煎熟。

3）当（2）的饼皮煎至边沿微黄，以划刀划离锅，再用手取出放在一个容器内，重复做法至完，（记得，每次舀面糊之前必须先搅匀，否则面糊最后会很浓稠。如果到最后面糊很浓稠，可加入少许水调稀）。


贴士：
1。做法（1）的材料（A）休面后，才加入材料（B），使之在煎时能沾在锅里，效果较好。如果太早放牛油，将导致面糊不沾锅，饼皮回煎得比较厚。
2。用长手柄不沾平底锅使煎好的可丽饼容易取出且不会厚，而且长手柄必较容易握。
3。皮料越薄，可以煎越多片可丽饼皮。


馅料：

A）鲜奶170g

既溶蛋黄粉100g

B）植物性鲜奶油360g（打至浓稠）

材料（A）放入大碗以打蛋器搅拌至浓稠，加入已打发的（B）料拌匀待用。