Otoyazu Matcha Mille Crepe Cake

To make the matcha filling, pour 400g whipping cream A and 100g fine sugar into a pot, sift in 25g Otoyazu matcha powder, heat over medium-low heat and stir continuously until the matcha powder dissolves completely. Next, add 100g tempered white chocolate, stir until melted, and blend until smooth with an immersion blender. Finally, pour in 650g whipping cream B, mix well, blend again, pour into a container, and cover with plastic wrap.

To make the crepe batter, first pour 360g milk, 140g whipping cream, 80g fine sugar, and 52g unsalted butter into a pot, and heat until the butter melts completely. Beat 4 eggs in a bowl; sift 160g cake flour and 6g Otoyazu matcha powder in another bowl. Pour the egg mixture into the dry ingredients and stir, then add 40g rice bran oil and 40g honey. Gradually pour in the heated milk mixture and stir well, and finally sift the completed batter into a large glass bowl.

For prep before pan-frying the crepes, use a measuring cup to scoop an appropriate amount of matcha batter. Lightly grease a skillet, heat it up, pour in a ladle of batter, swirl the pan to coat evenly, pan-fry until the crepe surface sets and edges curl slightly, then remove from heat and peel off. Repeat this process to make about 20 crepe layers.

Take out the chilled matcha filling, soften it slightly with a spatula, and then use an electric mixer to whip the filling until it has distinct lines and holds firm peaks.

To assemble the mille crepe cake, place a crepe on the turntable, pipe an appropriate amount of matcha filling, and smooth it out with a spatula. Repeat this process, layering crepe and filling, until all crepes and filling are stacked.

Use an electric mixer to whip the cream for decoration until it reaches a stiff peak state suitable for piping, and put it into a piping bag.

Pipe neat decorations on the surface of the mille crepe cake, then evenly sift a layer of matcha powder, and finally slice with a knife and place a decorative card to finish.