Friday, July 17, 2015

法式巧克力千层蛋糕 French Style Chocolate Mille Crepes


Not another mille crepe recipe again. 
又是一个千层蛋糕。

To get my money's worth from money spent on buying a recipe book written solely on Mille Crepes making, I am back into exploring the next recipe from this book 'French Style Mille Crepes' by Coco Kong. This book contains 50 Mille Crepe recipes! By the time I was done with my 2nd Mille Crepe recipes, I would have gathered enough hands on experience on making good fried omelette. Since the entire process mostly involved frying the cake batter.
为了好好利用这本仅有法式千层蛋糕食谱的书辑 “江丽风老师的'French Style Mille Crepes 法式浪漫千层蛋糕' 食谱专辑系列丛书38“,我又再次拿起书辑进行我第二个法式千层蛋糕工程。这本书里一共有50种法式千层蛋糕的配方,而当我完成我第二个法式千层蛋糕后,相信自己也学习到一手煎蛋卷的好手法。

I was over ambitious to achieve a higher cake which appeared way too 'peak' from the extra layers of crepe. What I have learnt from this experience was to go moderate on the crepe layers between 18-22 is sufficiently presentable and ease of consuming. For this recipe, I have adjusted the formula for 18-20 crepes layers, depending on how thin you pan fry each crepe.
在制造这个蛋糕过程中,因为过於雄心勃勃想提高蛋糕层而制造太多饼皮,导至蛋糕失去美感。从这教训中领悟到制作法式千层蛋糕最理想即易处理的饼皮层在于18至22层之间。今道法式巧克力千层蛋糕的配方里我也加以修改成足够18至22饼皮的材料量,得多得少就在于煎饼皮的厚度而定。

If you love eating mille crepes cake and would like try making your own, this book is a sure keeper. The outcome of the cake is as good as what I encountered from the making of my first Mille Crepe cake, the French style vanilla mille crepe cake.  Its much easier than baking a cake. 
您若爱吃这类蛋糕不防自己尝试制作。这到是一本直得收藏的食谱书辑。制造出来的蛋糕效果就如上个星期所作的第一个千层蛋糕一样可口,蛋糕皮又香和软湿即不太甜。比起烘烤蛋糕还简单。

According to the author, the crepes batter (A) is allowed 30 mins resting before adding in the melted butter for better batter consistency. If butter is added in too early,  it will create thick finishing to the crepes.
根据笔者所述,等面糊休息30分钟后才加入融化的奶油会有助于制造薄细表层的薄饼皮。


法式巧克力千层蛋糕
French Style Chocolate Mille Crepes

To Make Crepes 蛋糕皮料 (A)
460g UHT Milk 低脂鲜奶
300g Eggs 鸡蛋
1/2 Tsp Salt 盐
120g Plain Flour 中筋面粉
13g Cocoa Powder 可可粉
60g Icing Sugar糖粉

(B)
65g Unsalted Butter (melted by double boiling) 隔水炖溶无盐奶油

To Make Filling 馅料(C)
360g Fresh Whipping Cream 植物性鲜奶油
100g Chocolate Buttons 巧克力币豆

Ganache 巧克力伽纳彻(D)

150g Cooking Chocolate 巧克力液块
100g Fresh Whippiing Cream植物性鲜奶油 


Method 做法

Get ready a 22-24cm non stick skillet, 1 palette knife, cake turntable and an 8" flat serving plate or cake board.
準备好一个22-24cm不粘平底煎锅,抹刀1把,蛋糕转盘和一个8“平底盘子或蛋糕板。

Combine all ingredient (A) into a large mixing bowl and mix until the batter is smooth. Strain through a sieve. Cover batter with cling wrap and allow to sit / rest for 30 minutes. 
将材料(A)放入一个大碗里搅拌均匀后过滤, 休面30分钟.

Prepare melted butter from ingredient (B) and set aside to cool for later use.
把无盐奶油隔水炖溶后,离火待用。

Add in melted butter to batter (A) and mix well just prior to frying the crepes. 
煎蛋糕层之前加入溶化的无盐奶油拌匀.

Heat a non-stick frying pan over medium heat. Use a ladle to scoop the crepes batter into the pan while swirling the pan to evenly spread the cake batter. Pour off any excess batter back into the mixing bowl. Cook crepe until the surface starts to bubble and the bottom layer has set.
以中火预热平底锅,用勺子舀入适量的面糊,迅速以旋转放试把面糊薄薄的填满煎锅底直到面皮底面煎熟。尽量不要倒入过多面糊,若有表面上有剩余的面糊尽可倒回面糊碗中。

Use a spatula to ease away the layer from the pan. At this point, you may carefully lift up the crepe by hand or any other tools to make sure the crepes does not break.
Place the cooked crepes on a baking tray while finishing the remaining batter. Stir well to prevent the batter from thickening before cooking each layer. Repeat the process until the batter is all used up.
用划刀把饼皮划离锅, 再轻轻的用手把饼皮取出放在在一个容器或烤盘上, 重复做法至完成. 千万要记得每当倒入面糊入锅时必须先搅匀, 以防止面糊浓稠。重覆过程直到面糊全部煎完为止。

Beat the whipping cream with a hand held electric hand beater / mixer until thickened。Set aside.
用手持电动打蛋器将植物性鲜奶油打发。待用。 

To assemble cake, place cake board or plate on the turntable. Place the 1st piece crepe layer on the board / plate. Spread a thin layer of filling on top. Stack on the 2nd piece of crepe. Lightly flatten each layer with hand to sandwich the cream onto the crepe. 
组合蛋糕, 将蛋糕板放在蛋糕转盘上,铺第一层饼皮,抹一层薄薄的馅料在表面之后再铺上第二层饼皮,然后用手轻按餅皮中间部份使馅料分布均匀。 

Spread on a thin layer of the filling over the top of the crepe and place the 3rd piece of crepe over it. Continue spreading a layer of cream filling over the crepe, place some chocolate buttons over the fillings. Spread another layer of crepe over it. Press down lightly with hands.  Repeat the process until the last layer. Do not spread filling on the final top layer.
继续铺上另三层饼皮,抹一层薄薄的馅料在表面,放置一些巧克力币豆在馅料层上,接下来再铺上另一层饼皮,轻按餅皮中间部份使馅料分布均匀。 重复至完成。 最后一层不须抹馅料。

Double boil chocolate ganache (D) with cooking chocolate until melted and evenly combined. Pour mixture over the top of the cake layer. Chill the cake overnight before serving.
将材料D隔水炖溶后,趁热淋在蛋糕上面。放入冰箱冷藏隔夜才切出享用。






Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

This post is linked to Cook Your Books Event #25hosted by Joyce of Kitchen Flavours




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