Recipe31-Strawberry Custard Crepe Cake

Strawberry Custard Crepe Cake

Crepe

g
Egg yolk36
Egg400
Salt5
Sugar100
PROBEST 33500
Water500
Cake Flour250
PALFFY LACTIS 10150

Process

  1. Put Eggs, Salt and Sugar in a bowl and mix them well.
  2. Heat PROBEST 33 and water at 80 °C . Mix with egg mixture.
  3. Put Cake Flour in another bowl, add around half of the mixture and mix well.
  4. Add the rest of mixture and mix with melted PALFFY LACTIS 10.
  5. Go through strainer to filter the mixture into another bowl.
  6. Heat non-stick pan over medium. Pour mixture into center of the pan, tilt and swirl the pan until mixture coat the bottom evenly.
  7. Cook until golden brown at the bottom and edges.
  8. Place crepe onto a paper towel-lined plate and let it cool for 1 hour.

Custard Cream

Process

  1. Whip ACE 200 until medium peak.
  2. Mix well with CREAM FILLING CUSTARD.

Topping

Fresh Strawberry Fruit

Assemble

  1. Place one layer of Crepe on a plate. Spread a layer of Custard Cream on the Crepe.
  2. Add sliced Strawberries evenly over cream, apply 1 more layer of custard cream.
  3. Cover with another crepe and repeat to make a stack of 12 layers.
  4. Brush some Nappage on the crepe, and decorate with Whipping Cream (ACE 200), strawberries & blueberries(optional).

Products Used for This Recipe

PROBEST 33

Cost-effective milk alternatives usable in a wide range of applications.

  • Packing: 1100g*12
  • Storage: Below 25℃
  • Shelf Life: 180days
PALFFY LACTIS 10

All-purpose compound margarine made with naturally fermented buttery flavor.

  • Packing: 15kg
  • Storage: 3℃-7℃
  • Shelf Life: 240days
CREAM FILLING CUSTARD

Good bake-stable custard with smooth texture and natural custard taste.

  • Packing: 1kg*6
  • Storage: Below -18℃
  • Shelf Life: 180days
ACE 200
ACE 200

Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.

  • Packing: 1000g*12
  • Storage: 3℃ – 7℃
  • Shelf Life: 270days

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