@mr.personne499:

Mr Personne🫥
Mr Personne🫥
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Sunday 25 October 2026 07:43:54 GMT
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la suite
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Tiramisu Mille Crêpe Cake / Ingredients: For the batter: - 300g all-purpose flour (2 cups + 1/3 cup + 1 tablespoon) - 50g granulated sugar (1/4 cup) - A pinch of salt - 3 medium eggs - 350g milk (1 cup + 1/2 cup) - 350g sparkling water (1 cup + 1/2 cup) - 1 teaspoon vanilla bean paste - 2 shots of freshly brewed espresso (60 ml / 1/4 cup) For the Cream: - 4 large egg yolks - 150g granulated sugar (3/4 cup) - 75g water (1/3 cup) - 750g Mascarpone (3 cups + 1/3 cup) - 300g whipping cream (1 cup + 1/4 cup) - 1 teaspoon vanilla bean paste or ground vanilla powder - A pinch of fine sea salt Extras: - Lady fingers  - Freshly brewed coffee - Cocoa powder, for dusting - Whipped Cream, to top the cake with Instructions: 1. First, prepare the crêpes. 2. Whisk flour, sugar and salt in a large bowl.  3. Add vanilla, eggs and a little milk. Gradually whisk in the remaining milk until smooth, followed by sparkling water and espresso. 4. Cover and refrigerate the batter for 1 hour. 5. Heat a lightly greased non-stick skillet over medium heat. Pour in a small ladleful of batter, tilting the pan in a circular motion to create a thin, even crêpe.  6. Cook for 1–2 minutes, flip and cook for another 60 seconds. Repeat with the remaining batter. 7. Stack the crêpes and let them cool completely. 8. For the cream, beat the whipping cream to soft peaks and refrigerate. 9. For the sugar syrup, heat sugar and water in a saucepan until it reaches 120°C. 10. Meanwhile, whisk egg yolks in a stand mixer until pale and fluffy.  11. Slowly pour in the hot syrup while mixing on medium speed. Increase to medium-high and whip for about 5 minutes, until thick and cooled to room temperature. 12. Add mascarpone, vanilla and salt. Mix on low until smooth.  13. Lastly, gently fold in the whipped cream. 14. To assemble, place a crêpe on your serving plate and spread a thin layer of mascarpone cream on top. Repeat until you have 7 crêpes. 15. Once you reach the seventh layer, add another layer of cream, followed by a layer of briefly coffee-dipped ladyfingers. Cover with more cream and add another crêpe. 16. Repeat the crêpe and cream layers for another 7 crêpes, then add the second ladyfinger layer in the same way. 17. Finish with the remaining crêpes and cream, ending with a crêpe on top. 18. Cover and refrigerate overnight.  19. The next day, top with sweetened whipped cream and cocoa powder. Slice and enjoy! #tiramisu #crepes #asmr #recipes #FoodTok
Tiramisu Mille Crêpe Cake / Ingredients: For the batter: - 300g all-purpose flour (2 cups + 1/3 cup + 1 tablespoon) - 50g granulated sugar (1/4 cup) - A pinch of salt - 3 medium eggs - 350g milk (1 cup + 1/2 cup) - 350g sparkling water (1 cup + 1/2 cup) - 1 teaspoon vanilla bean paste - 2 shots of freshly brewed espresso (60 ml / 1/4 cup) For the Cream: - 4 large egg yolks - 150g granulated sugar (3/4 cup) - 75g water (1/3 cup) - 750g Mascarpone (3 cups + 1/3 cup) - 300g whipping cream (1 cup + 1/4 cup) - 1 teaspoon vanilla bean paste or ground vanilla powder - A pinch of fine sea salt Extras: - Lady fingers - Freshly brewed coffee - Cocoa powder, for dusting - Whipped Cream, to top the cake with Instructions: 1. First, prepare the crêpes. 2. Whisk flour, sugar and salt in a large bowl. 3. Add vanilla, eggs and a little milk. Gradually whisk in the remaining milk until smooth, followed by sparkling water and espresso. 4. Cover and refrigerate the batter for 1 hour. 5. Heat a lightly greased non-stick skillet over medium heat. Pour in a small ladleful of batter, tilting the pan in a circular motion to create a thin, even crêpe. 6. Cook for 1–2 minutes, flip and cook for another 60 seconds. Repeat with the remaining batter. 7. Stack the crêpes and let them cool completely. 8. For the cream, beat the whipping cream to soft peaks and refrigerate. 9. For the sugar syrup, heat sugar and water in a saucepan until it reaches 120°C. 10. Meanwhile, whisk egg yolks in a stand mixer until pale and fluffy. 11. Slowly pour in the hot syrup while mixing on medium speed. Increase to medium-high and whip for about 5 minutes, until thick and cooled to room temperature. 12. Add mascarpone, vanilla and salt. Mix on low until smooth. 13. Lastly, gently fold in the whipped cream. 14. To assemble, place a crêpe on your serving plate and spread a thin layer of mascarpone cream on top. Repeat until you have 7 crêpes. 15. Once you reach the seventh layer, add another layer of cream, followed by a layer of briefly coffee-dipped ladyfingers. Cover with more cream and add another crêpe. 16. Repeat the crêpe and cream layers for another 7 crêpes, then add the second ladyfinger layer in the same way. 17. Finish with the remaining crêpes and cream, ending with a crêpe on top. 18. Cover and refrigerate overnight. 19. The next day, top with sweetened whipped cream and cocoa powder. Slice and enjoy! #tiramisu #crepes #asmr #recipes #FoodTok

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