Matcha Mille Crepe Cake - How to Make a Green Tea Cake with Mirror Glaze (Inspired by Lady M!)

They say food can trigger memories and transport you back to where you were the day you tasted it. Well this is kinda the inspiration behind that old saying. I remember walking in Midtown looking for refuge on a blistering January day in NYC, and eventually wandering into the underground tunnels at Rockefeller center. What a relief it was to be inside and thaw out my face and fingers! Ha! Mother Nature must've known that this native Californian was heading to the East Coast for the first time, so she decided to throw the ultimate curveball with one of the coldest winter seasons. Tough love I guess... :D

Anyway meterological talk aside, I rested my tired feet for a few moments before something shiny glistened outside the corner of my eye. It was the most elegant, beautiful, and sleek cake from this little place (which is apparently well known throughout the East Coast but unbeknownst to me) called Lady M. I honestly don't even remember if it was a crepe cake or not (mousse maybe?), but it was nonetheless STUNNING. The overall aesthetic was simple yet so satisfying to gaze into for hours on end. I remember its distinctively bright green reflective mirror glaze that enrobed the whole cake from edge to edge. It was so vibrant and unapologetically matcha that it just exuded the "coolness" factor like most French pastries. Once I was done staring at the cake (that's not weird right?!), my eyes slowly drifted down to the price. Yikes, is all I could think. But you would be buying a piece of art nonetheless. A tasty one, too.

The great thing is, crepe cakes aren't that hard to make at home and you can make it your own with whatever flavor you enjoy. It is time consuming though (can't say I didn't warn ya). But it's well worth the effort for that special occasion.

Crepes:

4 large eggs, room temperature
5 tablespoons (60 g) granulated white sugar
4 cups minus 3 tablespoons (340 g) all purpose flour
4 cups (1 liter) whole milk, room temperature
1-1/2 teaspoons pure vanilla extract
2 tablespoons brandy
6 tablespoons (100 g) butter, melted and warm

Whisk together eggs and sugar until light pale yellow. Add flour along with ~1/3 of the milk. You should have a thicker batter at this point, and doing this helps to prevent lumps in your batter. Gradually stream in milk until all of it is added. Whisk in vanilla, brandy, and warm melted butter until smooth and combined. Allow batter to rest for ~2 hrs. or overnight.

Prepare your pan to cook. Heat a large, wide, flat nonstick pan (or crepe pan) over medium-low heat. Grease lightly with oil but make sure to wipe out most of the oil with a paper towel. Too much grease in the pan can cause the crepes to get too dark and burn. Cook for 2-3 minutes or until dry on top and the underside develops a light golden brown lace appearance. Flip and cook for another minute then remove from pan. Cool completely before layering with the cream.

Matcha Creme Patisserie (Diplomat Cream)

2-1/2 cups (600 mL) whole milk
4 large eggs
1/2 cup + 3 tablespoons (145 g) granulated white sugar
4 tablespoons (32 g) cornstarch
1/2 teaspoon pure vanilla extract
2 tablespoons (14 g) matcha powder
1-1/2 cups of whipped cream

Heat about half of the milk in a medium sized saucepan. Meanwhile, whisk eggs, sugar, and cornstarch together. Add remaining milk and whisk until combined. Once milk comes to a simmer, gradually stream it into the egg mixture to temper the eggs. Pour the entire mixture back into the pot and cook over medium heat. Whisk all the while to prevent the eggs from scrambling and the bottom from scorching. It should thicken after ~5-7 min. Once thickened, remove from heat and add vanilla and matcha powder. Blend using a stick blender until smooth. The matcha powder tends to clump up even after whisking. Cover and cool until completely chilled. Once the pastry cream is cold, fold in whipped cream until just combined and there are no streaks of whipped cream left. Refrigerate while you prepare the glaze before assembling the cake.

Matcha Mirror Glaze:

Scant 1 cup (222 mL) water
1/2 cup (168 g) agave nectar (can substitute with generous 1/2 cup or 200 g corn syrup)
1 package of powdered gelatin
Scant 2/3 cup (140 g) condensed milk
5 oz. white chocolate
2 teaspoons matcha powder

Combine about half of the water with the agave nectar in a small saucepan placed over medium heat. Take the remaining amount of water and whisk in the gelatin. Once the water and agave mixture is just barely simmering, add prepared, bloomed gelatin. Turn off the heat and stir to dissolve. Add condensed milk. Pour the hot liquid over the white chocolate. Add matcha powder and blend using a stick blender until smooth and lump-free. Set aside to thicken

ASSEMBLY:
Cut crepes into 8 in. rounds. Layer in between cream, frost with extra whipped cream, and chill before pouring over glaze. Refrigerate and serve chilled!

Видео Matcha Mille Crepe Cake - How to Make a Green Tea Cake with Mirror Glaze (Inspired by Lady M!) канала In Shannon's Kitchen