Resep Mille Crepe Coklat Enak Dan Lembut | Tanpa Oven❗
Mille Crepe Coklat
No-Bake Chocolate Mille Crepe Cake
Bahan
Cream Coklat:
Cara Membuat
- Masukkan 4 butir telur, 50 gram gula pasir, dan 1/4 sendok teh garam ke dalam wadah, lalu aduk hingga tercampur rata dan gulanya larut.
- Ayak 185 gram tepung terigu protein sedang dan 20 gram coklat bubuk ke dalam adonan, lalu aduk hingga adonannya halus, licin, dan tidak ada bahan yang bergumpal.
- Tuang sebagian dari 500 mililiter susu cair sambil terus diaduk hingga tercampur rata.
- Tuang sisa susu cair dan 65 gram margarin yang telah dilelehkan, lalu aduk hingga tercampur rata; saring adonan jika masih ada yang bergumpal.
- Nyalakan api paling kecil lalu panaskan fry pan, tuang adonan, dan putar pannya agar adonannya merata.
- Masak hingga permukaannya kering dan bagian pinggirnya mulai melepas dari pan, lalu keluarkan crepe dengan cara pannya dibalik.
- Tumpuk crepe yang telah matang supaya tetap lembab, lalu masak sisa adonan hingga habis.
- Didihkan sedikit air di dalam panci lalu letakkan wadah berisi 100 gram dark cooking chocolate di atasnya dan aduk hingga coklatnya meleleh, kemudian sisihkan.
- Masukkan 300 mililiter whipping cream cair dingin ke dalam wadah lalu mikser dengan kecepatan maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan coklat yang telah dilelehkan dan 40 gram susu kental manis, lalu lanjut mikser hingga tercampur rata.
- Olesi sedikit krim di dasar piring supaya crepe tidak bergeser, letakkan satu lembar crepe, lalu olesi dengan krim dan ratakan dengan sendok atau spatula.
- Tumpuk crepe berikutnya dan olesi lagi dengan krim, lalu lakukan hingga seluruh crepe selesai dilapisi krim.
- Taburi bagian atasnya dengan coklat bubuk.
- Potong mille crepe, lalu dinginkan minimal 1 jam di dalam kulkas sebelum disajikan supaya rasanya makin enak.
Ingredients
Chocolate Cream:
Steps
- Put 4 eggs, 50 g granulated sugar and 1/4 tsp salt into a bowl, then stir until combined and the sugar has dissolved.
- Sift 185 g medium-protein flour and 20 g cocoa powder into the mixture, then stir until the batter is smooth and free of lumps.
- Pour in part of the 500 ml milk while stirring until evenly combined.
- Pour in the remaining milk and 65 g melted margarine, then stir until evenly combined; strain the batter if any lumps remain.
- Set the heat to the lowest setting, heat a frying pan, pour in some batter and swirl the pan so it spreads evenly.
- Cook until the surface is dry and the edges start to lift from the pan, then release the crepe by turning the pan over.
- Stack the cooked crepes so they stay moist, then cook the rest of the batter.
- Bring a little water to a boil in a pot, set a bowl with 100 g dark cooking chocolate over it and stir until the chocolate melts, then set it aside.
- Put 300 ml cold liquid whipping cream into a bowl, then beat at maximum speed for about 3 minutes until it thickens into cream.
- Add the melted chocolate and 40 g sweetened condensed milk, then keep beating until evenly combined.
- Spread a little cream on the plate first so the crepes do not slide, lay down one crepe, then spread cream over it and level it with a spoon or spatula.
- Stack the next crepe and spread more cream over it, repeating until all the crepes are layered with cream.
- Dust the top with cocoa powder.
- Cut the mille crepe, then chill it for at least 1 hour before serving so it tastes even better.
Cook Mode
Resep Mille Crepe Coklat Enak Dan Lembut | Tanpa Oven❗
Resep Mille Crepe Coklat Enak Dan Lembut | Tanpa Oven❗
Bahan
Cream Coklat:
Cara Membuat
- Masukkan 4 butir telur, 50 gram gula pasir, dan 1/4 sendok teh garam ke dalam wadah, lalu aduk hingga tercampur rata dan gulanya larut.
- Ayak 185 gram tepung terigu protein sedang dan 20 gram coklat bubuk ke dalam adonan, lalu aduk hingga adonannya halus, licin, dan tidak ada bahan yang bergumpal.
- Tuang sebagian dari 500 mililiter susu cair sambil terus diaduk hingga tercampur rata.
- Tuang sisa susu cair dan 65 gram margarin yang telah dilelehkan, lalu aduk hingga tercampur rata; saring adonan jika masih ada yang bergumpal.
- Nyalakan api paling kecil lalu panaskan fry pan, tuang adonan, dan putar pannya agar adonannya merata.
- Masak hingga permukaannya kering dan bagian pinggirnya mulai melepas dari pan, lalu keluarkan crepe dengan cara pannya dibalik.
- Tumpuk crepe yang telah matang supaya tetap lembab, lalu masak sisa adonan hingga habis.
- Didihkan sedikit air di dalam panci lalu letakkan wadah berisi 100 gram dark cooking chocolate di atasnya dan aduk hingga coklatnya meleleh, kemudian sisihkan.
- Masukkan 300 mililiter whipping cream cair dingin ke dalam wadah lalu mikser dengan kecepatan maksimal sekitar 3 menit hingga mengembang membentuk krim.
- Masukkan coklat yang telah dilelehkan dan 40 gram susu kental manis, lalu lanjut mikser hingga tercampur rata.
- Olesi sedikit krim di dasar piring supaya crepe tidak bergeser, letakkan satu lembar crepe, lalu olesi dengan krim dan ratakan dengan sendok atau spatula.
- Tumpuk crepe berikutnya dan olesi lagi dengan krim, lalu lakukan hingga seluruh crepe selesai dilapisi krim.
- Taburi bagian atasnya dengan coklat bubuk.
- Potong mille crepe, lalu dinginkan minimal 1 jam di dalam kulkas sebelum disajikan supaya rasanya makin enak.
Ingredients
Chocolate Cream:
Steps
- Put 4 eggs, 50 g granulated sugar and 1/4 tsp salt into a bowl, then stir until combined and the sugar has dissolved.
- Sift 185 g medium-protein flour and 20 g cocoa powder into the mixture, then stir until the batter is smooth and free of lumps.
- Pour in part of the 500 ml milk while stirring until evenly combined.
- Pour in the remaining milk and 65 g melted margarine, then stir until evenly combined; strain the batter if any lumps remain.
- Set the heat to the lowest setting, heat a frying pan, pour in some batter and swirl the pan so it spreads evenly.
- Cook until the surface is dry and the edges start to lift from the pan, then release the crepe by turning the pan over.
- Stack the cooked crepes so they stay moist, then cook the rest of the batter.
- Bring a little water to a boil in a pot, set a bowl with 100 g dark cooking chocolate over it and stir until the chocolate melts, then set it aside.
- Put 300 ml cold liquid whipping cream into a bowl, then beat at maximum speed for about 3 minutes until it thickens into cream.
- Add the melted chocolate and 40 g sweetened condensed milk, then keep beating until evenly combined.
- Spread a little cream on the plate first so the crepes do not slide, lay down one crepe, then spread cream over it and level it with a spoon or spatula.
- Stack the next crepe and spread more cream over it, repeating until all the crepes are layered with cream.
- Dust the top with cocoa powder.
- Cut the mille crepe, then chill it for at least 1 hour before serving so it tastes even better.
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