Celebrate the fusion of delicate crepes with the fruity delight of peaches. This dessert captures the essence of summer with its peach-filled cream layers and a touch of tea-infused peaches, topped with a silky cream finish.
Ingredients:
Tea-Pickled Peaches:
- Black tea powder: ½ small pack
- Fresh peaches (cut): 200g
- Peach syrup: 25g
- Juice from half a lemon
Crepes:
- Eggs: 3
- Sugar: 40g
- Low gluten flour: 100g
- Butter: 35g
- Milk: 320g
Peach Cream Filling:
- Cream cheese: 50g
- Sugar: 25g
- Light cream: 350g
- Peach jam: 70g
Instructions:
- Tea-Pickled Peaches: In a bowl, combine black tea powder, fresh peach slices, peach syrup, and lemon juice. Mix well and let it chill in the refrigerator.
- Crepes: In a mixing bowl, whisk together eggs and sugar until creamy. Gradually incorporate the flour, followed by melted butter and milk. Ensure a lump-free consistency and strain if necessary. On a medium-low heated non-stick pan, pour a scoop of batter, spreading it thinly. Cook until bubbles appear and edges lift. Transfer to a cooling rack and repeat until all batter is used.
- Peach Cream: In a bowl, cream together the cream cheese and peach jam. In a separate bowl, whip the light cream with sugar until it reaches a thick consistency, resembling yogurt. Gently fold in the peach-cream cheese mixture. Transfer to a piping bag.
- Assembly: Layout the crepes, slightly overlapping each other. Pipe a generous layer of peach cream on each crepe. Place a few tea-pickled peach slices towards one end. Starting from the end with the peaches, roll the crepes into a log shape. Refrigerate for 2 hours to allow it to set.
- Final Touch: Once set, decorate the top of the roll with more peach cream and fresh peach slices. Slice and serve!