Thai Black Tea Crepe Cake Recipe

Dive into a delightful fusion of delicate crepes and aromatic Thai black tea-infused cream. The luscious white chocolate, coupled with the exotic flavors of Thai black tea, creates a dessert that’s both delicious and visually stunning.

Ingredients:

Cream Filling:

• Whipping cream: 500g
• Thai black tea: 25g
• White chocolate: 120g
• Sugar: 30g

Crepes:

• Milk: 320g
• Thai Black Tea: 15g
• Eggs: 2
• Sugar: 20g
• Cake flour: 110g
• Unsalted butter (melted): 20g

Instructions:

For the Cream Filling:

1. In a saucepan, combine whipping cream and Thai black tea. Heat on medium until it comes to a boil.
2. Stir in the white chocolate until fully melted.
3. Turn off the heat and let the mixture simmer for about 3 minutes.
4. Strain the mixture twice to ensure smoothness.
5. Refrigerate the strained mixture for at least 8 hours.
6. After chilling, add sugar to the cream and whip until it achieves a yogurt-like consistency. Transfer to a piping bag for easy application.

For the Crepes:

1. In a pot, combine milk and Thai black tea. Heat on medium until simmering. Turn off the heat and strain to remove tea leaves.
2. In a separate bowl, whisk eggs with sugar. Gradually add the cake flour, stirring continuously.
3. Slowly incorporate the milk and Thai tea mixture.
4. Stir in the melted unsalted butter until well combined.
5. Strain the batter to ensure a smooth texture.
6. Preheat a non-stick pan on low heat. Pour a scoop of batter into the pan, swirling to spread thinly. Pour out any excess batter to maintain a delicate crepe.
7. Cook until bubbles form on the surface. Remove the crepe and let it cool.
8. Use a 6-inch circle mold to shape the crepes uniformly.

Assembly:

1. Begin by placing a crepe on a plate or cake stand.
2. Pipe or spread a layer of the Thai tea cream over the surface.
3. Place another crepe on top and repeat the process until all crepes are layered with cream.
4. Once the layers are complete, smooth out the outer layer of cream for a polished look.
5. Chill in the refrigerator for at least 20 minutes to set.
6. Once set, decorate as desired and serve your decadent Thai Black Tea Crepe Cake!