ミルキーなクリームがおいしい！ミルクレープの作り方【Mille crepes】の作り方/パティシエが教えるお菓子作り！

These mille crepes are filled with a generous amount of condensed milk cream. The texture of crepe batter changes depending on the ingredients and mix. This time, since it's a multi-layered dessert, we made the batter crisp and crunchy, so it goes in easily with a fork. After layering with cream and chilling, we recommend eating it as soon as possible! ----------------------------------------------------- "From homemade sweets to premium sweets" ONLINE SWEETS SCHOOL Saki.+ http://saki-plus.com/ Free mail magazine http://saki-plus.com/maillesson/ Instagram https://www.instagram.com/saki.plus/?... We also provide advisory services and recipe development. ----------------------------------------------------- Table of Contents 00:00 Opening 00:12 Recipe 00:20 Dough 06:14 Cream 07:00 Assembly Ingredients: Makes 18 18cm crepes □Dough 2 medium eggs 400g milk 160g cake flour 70g almond powder 55g granulated sugar 30g white sesame oil (Salad oil can also be used) Small quantity vanilla paste □Cream 400g heavy cream (43%) Condensed milk 80g milk [Preparation] Prepare ice water [Directions] ■ Crepe Batter Crack the eggs into a bowl and beat them. Add the milk in two portions and mix well. Add the vanilla paste and mix. Sift the flour into another large bowl. Add the almond flour and granulated sugar and mix well with a whisk. Make a small well in the center and add half of the egg and milk mixture. Slowly mix from the center with a whisk. Mix to break down the flour on the sides of the bowl. Once the flour is dissolved and there are no lumps, add the remaining liquid and mix well. Finally, add the light sesame oil and mix until evenly combined. Scrape the sides of the bowl with a spatula to make a clean surface, cover with plastic wrap, and refrigerate for 1 hour. Bake the batter. Mix the rested batter once from the bottom. Heat a frying pan over medium heat, lightly coat it with oil (not listed), and pour just under a ladleful of batter into the pan. Immediately tilt the pan to spread the batter evenly. After the edges have browned and a short time has passed, flip the pan over. Once the other side has browned a little, transfer it to a paper towel placed on a wire rack and let it cool. Repeat this process for 18 pancakes. Once the last pancake is cooked, cover it with a paper towel and let it cool. ■Cream Add condensed milk to the cream and whisk until stiff, over ice water. Make the final adjustments by hand, until the cream is stiff enough that it does not fall off the whisk when scooped. ■Assembly For the first layer of dough, place the baking side down and place a scoop of cream on top of the dough. Use a baking tray to spread the cream evenly. For the second layer, place the dough on top of the cream, baking side up. Spread the cream on top of the dough in the same way. Repeat this process for 17 crepes, then spread cream on the top and then the sides. You should have a thin layer of cream so that the dough is visible through the crepes. After spreading the cream on the sides, use a palette to remove any cream that has spilled over the top. Then, place the last piece of dough on top and press lightly to adhere. Wrap in plastic wrap and chill in the refrigerator for 1 hour. ...If you have any leftover cream, you can use it for decoration! Once the mille crepes have cooled, cut them to your desired size and enjoy as soon as possible! 　＼＼＼Bon appétit!／／／ 〜How to make it in English〜 [Preparation] Prepare ice water. 【How to make】 ■Crepe dough Break the eggs into a bowl. Add the milk in two parts and mix well. Add the vanilla paste and mix well. Sift the flour into another large bowl. Add the almond powder and sugar and mix well with a whisk. Make a slight depression in the center and add half of the liquid egg-milk mixture to it, slowly mixing from the center with the whipper. Mix to break down the wall of flour on the sides of the bowl. When the mixture is flourless and free of lumps, add the remaining liquid and mix well. Finally, add the thick white sesame oil and mix evenly. Scrape a spatula around the bowl to clean it, wrap it in plastic wrap and leave it to rest in the refrigerator for 1 hour. Bake the dough. Mix the rested dough once from the bottom. Heat a frying pan over medium heat, lightly grease it with oil (not included in the quantity) and pour a little less than a ladleful of dough into the pan. Immediately tilt the pan and spread the batter all over. When the edges are browned and a little later, turn over. When the other side is slightly browned, transfer to a sheet of kitchen paper on a mesh and leave to cool. Repeat with 18 sheets. When the last sheet is cooked, cover the top with kitchen paper and leave to cool. ■Cream. Add the condensed milk to the cream and whisk to a firm consistency while placing in ice water. Make the final adjustments by hand and beat until the cream is stiff enough not to fall out of the whipper when scooped. ■Assembly Place a scoop of cream on top o...