Indulge in the fusion of aromatic matcha with velvety crepes, all adorned with a rich dark chocolate crust, sprinkled with crunchy nuts. A sublime treat for dessert lovers!
Ingredients:
For the Crepes:
- Eggs: 3
- Sugar: 40g
- Low gluten flour: 100g
- Cocoa powder: 10g
- Butter (melted): 35g
- Milk: 320g
Matcha Cream Filling:
- Light cream: 450g
- Matcha powder: 5g
- Sugar: 50g
Chocolate-Nut Topping:
- 65% Dark Chocolate: 120g
- Coconut oil: 40g
- Nuts (chopped): 30g
Instructions:
- Crepes: In a mixing bowl, whisk together the eggs and sugar. Gradually add in the low gluten flour and cocoa powder. Mix in the melted butter and milk, ensuring a smooth consistency. Strain the batter to eliminate any lumps. Over a medium-low heat, pour a portion of the batter onto a non-stick pan, swirling to spread thinly. Cook until small bubbles form and then transfer to a cooling rack. Repeat with the remaining batter.
- Matcha Cream: In a small bowl, blend the matcha powder with 70g of light cream to form a smooth paste. In a larger bowl, whip the remaining light cream with sugar, then fold in the matcha mixture. Transfer this creamy delight to a piping bag.
- Assembly: Begin by placing a crepe on a flat surface. Pipe an even layer of the matcha cream over the crepe. Layer with another crepe and repeat the process. Once assembled, roll the crepes and cream gently into a cylindrical shape. Encase in parchment paper and chill for 2 hours.
- Topping: Melt the dark chocolate and coconut oil together using a double boiler method or in a bowl placed over simmering water. Stir until combined and then mix in the chopped nuts. Allow the mixture to cool slightly, then pour over the chilled crepe cake. Refrigerate for an additional hour.