Peach Vanilla Crepe Cake 桃子香草千層蛋糕 Gâteau de crêpe à la vanille vanille et à la pêche ASMR

Step 1 Crepes 5 eggs (room temperature) 80g sugar well mixed Sift 100g cake flour Add 1g salt well mixed Add 500g milk (room temperature) well mixed Add 40g of melted unsalted butter well mixed filter Heating pan Make sure the batter covers the bottom of the pan Pour excess batter into an empty bowl Until big bubbles appear Carefully remove the crepes Spread out and let cool Repeat the previous steps Step 2 Peach Coulis 400g peaches, peeled Cut into small pieces Add 40g sugar Add 20g lemon juice well mixed Leave for 20 minutes Put the peach peel in the pot, add 200g water Add 40g sugar heating Continue to boil for 1 minute Remove the peach peel Pour in peach chunks Continue to boil for 1 minute Stop heating Smash Step 3 Peach cream Take out 200g of peach Coulis Microwave heating and concentration for 12 minutes Let cool 600g liquid cream, add 30g sugar Whipped until it becomes thick Add concentrated coulis well mixed Step 4 Assembly and decoration Apply a thin layer of peach cream to the crepe Covered with a crepe Peach cream Crepe Repeat the previous steps Refrigerate for 3 hours Soak 15g gelatin in cold water for 15 minutes Heat remaining peach Coulis in microwave for 30 seconds Join Gilding well mixed Let cool Cut 1/3 vanilla pods Remove vanilla seeds Put in 200g liquid cream 20g sugar Until the cream becomes like this Cover the cake surface Pour the peach Coulis with gelatin added Refrigerate for an hour Pour the remaining part into a small square mold to make a peach jelly Refrigerate for 1 hour Cut into pieces Peach jelly Rosemary carry out Tasting time