Ingredients for Chocolate Mille-Feuille Cake (Crepe Batter): Butter 15g, Cocoa Powder 8g, Cake Flour 90g, Granulated Sugar 30g, Salt a pinch, Eggs 90g, Milk 270g. (Filling): Whipping Cream 300g, Caramel Cream 80g. (Decoration): Cocoa Powder as needed.
Method for Chocolate Mille-Feuille Cake: Step 1: Measure and place cake flour, cocoa powder, salt, and sugar into a container. Step 2: Add eggs and mix a small amount of flour in the middle first to combine. Step 3: Gradually mix in the rest of the flour in a circular motion. Step 4: The batter should be thick. Step 5: Heat butter in a pan until melted and then cool to lukewarm. Step 6: Add the lukewarm butter to the batter and mix well.
Step 7: Gradually add milk in small amounts, stirring well after each addition. Step 8: Strain the finished batter into a measuring cup for easy pouring into the pan. Step 9: Dry the pan and heat over low heat until the batter sizzles when poured in. Pour about 30ml of batter, pouring from above and rotating the pan to spread the batter evenly across the bottom. Step 10: Cook over low heat until bubbles form on the crepe, then gently lift from the edge, flip, and continue to heat for 4-5 seconds.
Place on a cooling rack to cool. Repeat for all crepes and let cool completely. Step 11: Whip cream with caramel cream until stiff. Step 12: Layer the crepes with cream, repeating until all layers are complete. Refrigerate for at least 1 hour. Step 13: Optionally, spread a small amount of cream on the edges, sprinkle with almond slices, and dust with cocoa powder for decoration. Step 14: Cut the cake to reveal the layers.
Cooking Tips for Chocolate Mille-Feuille Cake: There are tricks to making delicious dishes, and I have little tips for each of my recipes. You can search for ‘cake’ to directly view my recipes!
