Matcha Mille Crêpes Cake
Paper Thin Crepes In-between Green Tea Pastry Cream
(makes 21-22 crêpes total; 20 crêpes needed for cake)
6 tbsp unsalted butter [85 g]
3 cups whole milk [710 mL]
6 eggs [300 g without shell]
1/3 cup granulated sugar [67 g]
1/2 tsp salt [2.85 g]
1.5 cups cake flour [170 g]
Green Tea / Matcha Pastry Cream:
8 egg yolks [160 g]
3/4 cup granulated sugar [150 g]
1/3 cup cornstarch [40 g]
1/2 tsp salt [2.85 g]
4 cups whole milk [946 mL]
4 tbsp unsalted butter [57 g]
2 tbsp vanilla extract [30 mL]
6 tbsp green tea powder, i.e. matcha [36 g]
4 cups cold heavy cream [946 mL]
1/3 cup granulated sugar [67 g]
1 tbsp green tea / matcha powder [6 g]
A little extra butter needed for greasing pan
Making the Crêpe Batter:
Take a small skillet, and heat over medium heat. Add in 6 tbsp of unsalted butter, and brown till it starts to smell nutty. Set this aside.
In a small saucepan medium heat, add 3 cups of whole milk and heat it till it's steaming, but not boiling. Allow this to cool for about 10 minutes.
In a mixing bowl, add in 6 eggs, 1/3 cup granulated sugar, and 1/2 tsp of salt. Whisk this together till it's combined. Then add in 1 1/2 cup of cake flour, and whisk this in. Slowly whisk in the warm milk and browned butter, and mix just until it's well combined. Be careful not to over beat the batter.
Pour the batter through a strainer to remove any lumps into a container with a spout. Cover with a lid or plastic wrap, and rest it in the fridge overnight.
Making the Green Tea Pastry Cream:
Take a large saucepan, add in 8 room temperature egg yolks, 3/4 cup granulated sugar, 1/3 cup of cornstarch, 1/2 tsp of salt, and whisk them together.
Then slowly add in 4 cups of room temperature whole milk, while whisking so no lumps form, and then place the saucepan over medium heat and bring this to a boil, and once it starts boiling, continue cooking while whisking constantly for another 7 to 10 minutes, or until the pastry thickens - this can take up to 20 minutes of boiling mixture.
When the mixture looks thickened, remove it from the heat. Stir in 4 tbsp of unsalted butter, 2 tbsp of vanilla extract, and 6 tbsp green tea powder. Continue to stir till combined, and let this pastry cream cool to room temperature. Cover with plastic wrap, and let this pastry cream rest in the fridge overnight.
Cooking the Crêpes:
Let the crêpes batter and pastry cream come to room temperature. Note: the crêpe batter is supposed to be very liquidy and look watery (not a thick batter like pancake batter)
Take a 10" non-stick skillet / frying pan, and heat on medium heat. Using a pastry brush, coat the pan with a little unsalted butter. The butter should sizzle when it hits the pan.
Before each crêpe, mix the batter a bit to make sure it is uniformly mixed. Then pour the batter into a 1/4 cup measure. Lift the pan off the fire, and quickly pour the 1/4 cup of batter while simultaneously swirling the batter in the pan as you add the batter.
Work quickly to spread the batter evenly all the way to the edges of the pan to make a circle. Continue swirling the pan to move the batter and fill the middle as evenly as possible. Once the bottom of the pan is evenly coated, place it back on medium heat.
Cook the crêpe for another 30 seconds from when you place the pan back on the fire. Just until the batter is set. Do not flip the crêpe. When the batter is set, using a spatula, gently lift the crêpe off the pan and transfer it to a baking sheet lined with parchment paper.
Repeat steps 3 to 5 until all the batter is used up. Make sure to mix the batter a little before each crêpe, but do not add any more before making the subsequent crêpes (brushing with butter is only for the 1st crêpe).
This recipe should make about 21 to 22 crêpes total. We're only using 20 crêpes for the cake - so you will have some extra or room for error/practice crêpes. Stack the crêpes on top of each other, slightly staggered, as each one gets done cooking. This will help the crêpes stay soft and prevent them from drying out.
When all the crêpes are done, set them aside to finish cooling.
Preparing the Green Tea Cream Filling:
Pass the pastry cream through a sieve and set aside.
In another mixing bowl, add in 4 cups of very cold heavy cream, 1/3 cup granulated sugar, and beat on medium speed till it's thick and billowy, but it does not have to form stiff peaks.
Gently fold this whipped cream into the green tea pastry cream till it's uniform and smooth.
Assembling the Cake:
Take any flat surface or serving dish you like. Place the 1st crêpe in the middle of the serving dish. Set aside the best-looking crêpe for your top layer.
Using a 1/2 cup measure, add about 1/2 cup of the green tea cream filling on top of the crêpe and using a spatula, spread it evenly towards the edges while rotating your cake stand or serving dish. Stop about 1/4" from the edge, and try not to get any cream on the sides of the cake.
Add the subsequent crêpes in this same way. Try to add the same amount of the green tea filling (about 1/2 cup) for each layer, so that the layers look evenly spaced. Repeat this with 20 crêpes, so that there's a thin layer of green tea cream filling between each crêpe (19 layers of filling and 20 layers of crêpe). Be sure to finish with the last good-looking crêpe on top.
Cover with a lid or plastic wrap. Let this rest in the fridge for a minimum of 2 hours, preferably overnight for the cake to set and for the crêpes to soak in the matcha cream filling.
About 30 minutes before serving, leave the cake out at room temperature for the cake to soften up a bit.
When you're ready to serve, dust another 1 tbsp of matcha powder onto the top layer. Slice and serve. Enjoy!