Yumeiro Patissieres Mille Crepe

Ingredients for 1 servings:

• 225 g flour
• 10 g sugar
• 3 eggs
• 510 ml milk
• 30 g butter, melted
• 1 pinch of salt
• some vanilla sugar
• 165 ml milk
• some vanilla sugar
• 40 g sugar
• 10 g cornstarch
• 10 g flour
• 2 egg yolks
• 165 ml cream
• 20 g sugar
• some vanilla sugar
• 1 bowl of strawberries or other fruit

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Sift the flour, sugar, and salt into a bowl and mix all the ingredients together. In a second bowl, add the milk and eggs, then gradually add the flour, sugar, and salt from the other bowl and mix well. Then add the melted butter and vanilla sugar and mix well again. Using a crepe maker or a 20cm pan, cook the crêpes over medium heat until well cooked on both sides, then stack them on a wire rack. For the custard cream, combine the milk, vanilla sugar, and 1/3 of the sugar in a saucepan and cook over medium heat until the sugar has melted. In a bowl, add the egg yolks and the rest of the sugar, and mix together. Then add the flour and cornstarch to the bowl with the egg yolks and mix everything together. Stir in 1/4 of the warmed milk, then add everything from the bowl to the saucepan with the remaining milk and cook over medium heat until bubbles begin to rise. Then remove from the heat and transfer to an ice-cold bowl. To prevent the cream from forming a skin, simply place a piece of cling film on top of the cream and allow it to cool. For the whipped cream, prepare two bowls; one must fit inside the other. Put ice cubes in the larger bowl and cool the smaller bowl. Put the cream, vanilla sugar and sugar in the small bowl and beat until the whipped cream is firm enough. Make sure that no water from the bottom bowl gets into the cream!!! Carefully mix the cold custard cream with the whipped cream (only do this when the custard cream has completely cooled! This can take a different amount of time depending on the room temperature). For the Mille Crêpe, place the first crêpe on a cake plate and spread some of the cream on the crêpe. Then place the second crêpe on top and spread more cream on top. If desired, strawberries or other fruit can be placed on the bottom and top of the third layer. Always place a crêpe on top to finish, do not finish with the cream. To make it easier to cut the Mille Crêpe, place it in the refrigerator for 1 hour.