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Peyeum Pocket Crepes

By: @anthiena

A.Crepes Vanilla:
1 egg
15 grams of sugar
Pinch of salt
1 teaspoon vanilla paste
50 gr low protein flour
125gr fresh liquid milk
20 grams of unsalted butter

B. Cream filling:
125 gr cream cheese
35 gr butter
50 grams of powdered sugar
1 teaspoon vanilla paste
120 gr whipped cream (beat, set aside a little for topping)

C. Homemade chocolate cheese cake tape (cake tape with Krakakoa milk chocolate accent in the middle)
.
D. Blinkies krakakoa, split 2.
.
E. Topping:
Fried tape ball
Whipped cream
Cocoa powder
Krakakoa cacao nibs
Brown Krakakoa (shaved)
.
How to make :
1. Mix all the crepes ingredients. Filter. Keep the refrigerator for 30 minutes. The omelet on the non stick pan is round 20 cm in diameter. Set aside.
Beat all cream cheese ingredients (except whip cream) until smooth. Mix with whipped cream. Stir it up. Save the refrigerator.
Settlement:
• Prepare the cake tape. Print with a small round ring.
• Place the same ring mold in the center of the crepes. Slice the crepes into 8 parts from the outside without breaking or not hitting the middle (ring).
• Put the crepes in the muffin / cupcake tins. The slices hanging down overlap out. Give cream cheese until 3/4 full. Put the cake tape, add the blinkies and cover the overlap with the dangling crepes. Use cream as an adhesive.
Store in the refrigerator for at least 3 hours.
Serving:
Turn the crepes (bottom is on top), add whip cream, cocoa powder, cacao nibs, chocolate shavings and fried tape balls.

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