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.
Jelly Ingredients
500ml water
90g sugar
5g ( 2 tsp) Agar agar powder
Method:
Mixed 5 g agar agar powder with 90g sugar.
Pour the mixture into the cool water stir and bring to boil over low heat.
Pour a layer of the mixture into moulds and allow to set.
Add in the Crepe cake and pour the remaining mixture till full and let it set. Put moulded agar agar solution in the refrigerator for 2 hours and decorate it with agar agar flowers, leaves and serve chilled.
