I'm highly impressed. This cake is everywhere right now, and this is the most well-explained video on how to make one. Great job! I'll definitely try to make this, hopefully this weekend. Its such a satisfying cake, I'm craving it!
@cookingwithkurt4 жыл бұрын
jasmine flower Thank you Jasmine!! 🙏🏽😄❤️ Please let me know how it turns out. Take care!
@chidoan64193 жыл бұрын
I made this! Absolutely delicious! The browned butter adds a rich flavor to the cake and the matcha filling is just to die for!!! My roommates love it! Thank you so much for the recipe!
@cookingwithkurt3 жыл бұрын
Hi Chi - thanks for your comment! I'm so happy to hear that your Matcha Mille Crêpes Cake turned out well, and that you and your roommates enjoyed it! Take care!! :)
@advocacyineducation2 жыл бұрын
This cake turned out just like the iconic Lady M! Excellent directions. Delicious!!
@cookingwithkurt2 жыл бұрын
Hi Jennifer - thanks for your comment! So happy to hear that your matcha mille crêpes cake turned out well!! Take care ❤️
@pamroberts5812 жыл бұрын
Perfect instruction. I want to make one for my husband's birthday. Thank you for the video.
@cookingwithkurt2 жыл бұрын
Hi Pam - thanks for your comment! Glad you like my recipe video. Please let me know how your matcha mille crêpes cake turns out 😊
@MinhPham-kq7rs4 жыл бұрын
Thank you for your thorough and easy to follow instruction! I made the cake and I think it tasted very similar to the lady M’s! My friends loved it!
@cookingwithkurt4 жыл бұрын
Hi Minh, thanks for your comment! I'm glad to hear your mille crêpes cake turned out well and that you and your friends enjoyed it! :)
@nonameinemoji4 жыл бұрын
Ahhh wish I found this earlier. I made so many of them with different recipes and wondered how come none of them can be sliced with a fork like the Lady M ones, probably was cooking the crepes for too long! Going have to follow this one next time! Thanks for the detailed video!!
@cookingwithkurt4 жыл бұрын
Hello - thanks for your comment! Please let me know how your mille crêpes cake turns out when you make it again :)
@xpinchable4 жыл бұрын
Yess!! Finally someone who mastered the paper thin crepes!!!! Amazing :) All of the other recipes on youtube have such thick crepes - still tasty-but not lady M texture.
@cookingwithkurt4 жыл бұрын
Thank youu!! I'm so happy to hear you liked the recipe :D Take care!
@sweetorange24554 жыл бұрын
kittenkatsu yes! You are right. All of them don’t know what they doing with such thick crepes and some even add green tea powder in the crepes. Omg! Gross.and teach on KZbin. They don’t know what lady M looks like. I only learn from someone who know what they doing. Finally cooking with Kurt is the one who deserve my subscription and like.
@cookingwithkurt4 жыл бұрын
Sweet Orange Thank you!! I’m happy to hear you like my mille crêpes cake video! 😄💚
@maryamulfa8351 Жыл бұрын
This video really helpful😭😭 thank you so much I always search how to make the filling cream for matcha
@cookingwithkurt Жыл бұрын
Hi Maryam - thanks for your comment! Glad you like my recipe video! Please keep me posted on how it turns out 😊❤️
@tinyeragon71322 жыл бұрын
Thank you so much, just made it today and it tasted just like it!
@cookingwithkurt2 жыл бұрын
Hello - thanks for your comment! Glad your matcha mille crêpes cake turned out well! Take care 😄❤️
@sweetorange24554 жыл бұрын
I made the original favor since 2013, and I am about to make green tea version,and I search for a very long time for a best recipe than I am happy that ended up on your channel. I made it today. I couldn't upload my photo here, it looks exactly like yours or lady M store bought. The green tea cream taste so good and I try to get the perfect Lady M thinnest crepes skin. Thanks Kurt.
@cookingwithkurt4 жыл бұрын
Hello! Thanks for your comment! I'm so happy to hear that your matcha mille crepes cake turned out well!! :D I'm on Facebook and Instagram, if you wanted to send me a pic there - Facebook: facebook.com/CookingwithKurt Instagram: instagram.com/cooking_with_kurt Take care! :)
@briziab18 ай бұрын
Delicious!! Thank you for sharing 💗😁
@cookingwithkurt8 ай бұрын
You're very welcome! Glad you like my recipe video! Take care :)
@sorra1sora4 жыл бұрын
Definitely love it! Thank for sharing a really delicious recipe❤️ I disappointed so many times from following the recipe on KZbin but your recipe and guideline is definitely helpful. I just made it today. Really really delicious. Just want to write this comment to thank you for your works! Keep making a good video for us!
@cookingwithkurt4 жыл бұрын
Hi Sorrawan, thanks so much for your comment! 🙏🏽 I'm so happy to hear that you liked the recipe and that your Matcha Mille Crêpes Cake turned out well! 😄 I post new baking videos on the 1st of every month. If you'd like, you can subscribe and click on the bell icon to get notifications when a new video is posted 😊 Take care ❤️
@fredlyndadios8485 Жыл бұрын
Wow another naman salamat ang ganda ng mga cake mo
@cookingwithkurt Жыл бұрын
😊❤️
@CodeMom2 жыл бұрын
Thank you Kurt! I like the way you explained this recipe especially about not flipping the crepe! I’m so happy to have found your channel! Salamat! ❤️❤️❤️.
@cookingwithkurt2 жыл бұрын
Hello - thanks for your comment! Glad you like my recipe video. Please keep me posted on how your matcha mille crêpes cake turns out! 😄❤️
@trangn794 жыл бұрын
I just made the cake today and it’s super duper good!!!!! My family loves it.
@cookingwithkurt4 жыл бұрын
Trang Nguyen Hi Trang! Thanks for your comment 🙏🏽 I’m so happy to hear that your matcha mille crêpes cake turned out well! And that your family enjoyed it ❤️😄
@trangn794 жыл бұрын
Thank you for sharing your recipe 😄
@cookingwithkurt4 жыл бұрын
Trang Nguyen You’re very welcome! ❤️
@adelacrivat74924 жыл бұрын
I made it this last weekend and it was amazing! Thank you! I had to wait for the pastry cream to cool (even put it in the fridge to thicken up) but everything else went really well! It turned out to be a very big cake, had some extra filling, added that to the sides. Very close to the taste and consistency of the Lady M cake!
@cookingwithkurt4 жыл бұрын
Hi Adela, thanks for your comment! I'm glad your matcha mille crêpes cake turned out well! :)
@gracey84814 жыл бұрын
A lot of work, but I bet this tastes good. More videos pa, Kurt. ❤ Your videos are my go-to if I want to destress.
@cookingwithkurt4 жыл бұрын
Gracey Gracey Hi Gracey!! So nice to hear from you again 😄 How’ve you been? Thank you... very nice to hear you watch my videos when you destress 🙏🏽❤️
@gracey84814 жыл бұрын
I'm good. 😁 Rewatching your previous videos now. ❤
@cookingwithkurt4 жыл бұрын
Gracey Gracey 😁😉❤️
@lilianmanauis88324 жыл бұрын
I am amazed how you bake your cakes. I hope I could be like you overtime.
@cookingwithkurt4 жыл бұрын
Hi Lilian, thank you so much for your comment! 🙏🏽 I'm so happy to hear you like my baking videos! Take care 😄❤️
@sess6782 жыл бұрын
The green tea crepe cake from lady m is my favorite thing to eat.
@cookingwithkurt2 жыл бұрын
It’s really good! Let us know if you make this recipe 😊
@sess6782 жыл бұрын
@@cookingwithkurt I made this cake with double the ingredients. The result was a 40 layer crepe green tea cake that was very good. The slices were tall.
@SC-kg5pz4 жыл бұрын
Just had Lady M cake and I need moooore
@cookingwithkurt4 жыл бұрын
S C It’s soo goood!! 😄❤️
@SimplePLan4life234 жыл бұрын
Looks delicious!!
@cookingwithkurt4 жыл бұрын
Erica Thank you Erica!!! 🙏🏽😄❤️
@joycelly98704 жыл бұрын
I tried this and the cake was amazing!!! Just wondering what other flavour can also be made using this recipe🤔😛
@cookingwithkurt4 жыл бұрын
Hi Joyce, thanks for your comment! 🙏🏽 I'm so happy to hear that your matcha mille crêpes cake turned out well. You can definitely leave out the matcha for a plain vanilla flavor, add cocoa powder instead of matcha for chocolate, sliced strawberries... but the possibilities are endless! 😄 Take care ❤️
@mscrazyterry1014 жыл бұрын
Excellent!!! I’m going to try it!!
@cookingwithkurt4 жыл бұрын
Hi Teresa, thanks for your comment! Please let me know how your Matcha Mille Crêpes Cake turns out! :D
@kelseykung4 жыл бұрын
Hi Kurt! I love you recipe!!! This is probably the most well-explained video!! Please could you do a 6inches recipe too!! thank you xx
@cookingwithkurt4 жыл бұрын
Hi Kelsey! Thank you!! I'm so happy to hear you liked the video. To make a 6-inch version of this, I'd recommend halfing the batter and cream ingredients. And just using a 6-inch skillet to make the crepes. Hope this helps! :)
@kelseykung4 жыл бұрын
CookingwithKurt thanks for replying Kurt!! I can finally make a 6inches one!! Thanks!!
@cookingwithkurt4 жыл бұрын
You're welcome! Please let me know how it turns out :)
@janetzhang2714 жыл бұрын
I made it! Thanks for the recipe Kurt. I had organic matcha powder at hand so mine came out with a strong matcha flavor and not super sweet. It was a hit among my neighbors and friends.
@cookingwithkurt4 жыл бұрын
Janet Zhang Hey Janet! Thanks for your comment 🙏🏽 I’m so happy to hear your matcha mille crêpe cake turned out well! And that your friends and neighbors liked it!! 😄 Take care ❤️
@jazziewazie4 жыл бұрын
ALL YOUR COPY NG CAKE I FINISHED SA NOTEBOOKS AWESOME
@c-anndeguzman1143 жыл бұрын
Omg Lady M recipe 😍 thank u for sharing
@cookingwithkurt3 жыл бұрын
Hi C-Ann, thanks for your comment! Please let me know how your Mille Crêpes Cake turns out :)
@c-anndeguzman1143 жыл бұрын
@@cookingwithkurt yes sure will do! Omg really appreciate your reply 😍 new subscriber here from Singapore
@dressedindreams21982 жыл бұрын
By far best instructions thank you! Anyone have suggestions for alternative flavours? Would like to make one for my mum who doesn’t like macha.
@cookingwithkurt2 жыл бұрын
Hello - thanks for your comment! Glad you like my recipe video! I also have a mille crêpes recipe with Thai tea and ube flavors, links below: Thai Tea Mille Crêpes Cake: kzbin.info/www/bejne/a526dmCtrZp9rK8 Ube Mille Crêpes Cake: kzbin.info/www/bejne/q6W4hYRjZdSLhNk
@jojiethaadolfo32844 жыл бұрын
Thank you so much #Cookingwithkurt ! Patiently waiting for the ube Mille Crepe 😊😍😛 God Bless You!
@cookingwithkurt4 жыл бұрын
jojietha adolfo You’re welcome!! 😄❤️ Please let me know how this turns out if you make it! And yes... ube mille crepes soon! 😉
@jojiethaadolfo32844 жыл бұрын
@@cookingwithkurt pagnakagawa ako send ko sayo Ang picture sa Ig mo 😊 d ko pa alam saan nakakabili dto ng macha sa Kuwait 😊
@cookingwithkurt4 жыл бұрын
jojietha adolfo Please do! Fingers crossed you can find matcha there in Kuwait! 🤞🏽😊
@ntong49524 жыл бұрын
Your recipe seems to be so good!! Wanna try!
@cookingwithkurt4 жыл бұрын
Hello! Thanks so much! Please let me know how your Matcha Mille Crêpes Cake turns out when you make it! :)
@ntong49524 жыл бұрын
CookingwithKurt sure!
@joewinglovemusic3 жыл бұрын
My Best Friend took me to Lady M in Hong Kong before and I Just Loved it BUT There is No Lady M in Sydney .. Wish there is one one day so I can enjoy it in Sydney too .. In the time being i see if i can convince my friend who enjoy cooking in Sydney to make this cake 😅
@cookingwithkurt3 жыл бұрын
Hi Joe - thanks for your comment! Hello from NYC! We definitely love Lady M Cakes too. Please let us know how your Mille Crêpes Cake turns out if you and your friend make it :)
@elpermic4 жыл бұрын
good video sir!! i wish there was shown how to stack all 20 crepes. i ended up putting too much cream on some slices and uneven stacking, my crepe started falling until i somewhat salvaged it with a plate and knife
@cookingwithkurt4 жыл бұрын
Hello. Thanks! I'm happy to hear you like the video. Sorry to hear about the stacking issue. I'm glad you were able to salvage it. In order to stack the crêpes as evenly as possible, I suggest measuring out 1/2 cup of the matcha filling between each layer, so it's the same amount of filling between each layer. And then spreading each layer of filling as flat and evenly as possible, being extra mindful of spreading it towards the edges. When there's more filling in the center or towards one side, that's when the cake may eventually become lopsided and sliding starts to happen. Hope this helps! :)
@rykyellet30124 жыл бұрын
Congrats on 10K subscribers! 🎉🎊I think you should post more often! You have the best recipes
@cookingwithkurt4 жыл бұрын
Anna T Aw, thank you Anna!! 🙏🏽❤️ I wish I could post more often too! But it takes me a long time to figure out the recipes on top of my other jobs haha 😓 But I’ll try to post more bonus videos outside of my 1st of the month schedule 😉. Thanks again! Really appreciate you support! ❤️❤️❤️
@rykyellet30124 жыл бұрын
CookingwithKurt Happy to support! ❤️I remember finding your channel searching for lechon manok recipes and loved the one with your mom! Been subscribed since. Have a great day! 😊
@cookingwithkurt4 жыл бұрын
Anna T Thank you!! You too!!! 😁❤️
@Pleasekillmysonsdad2 жыл бұрын
I love this guy's voice
@cookingwithkurt2 жыл бұрын
🙏🏽🙏🏽🙏🏽
@TracyD23 жыл бұрын
I was going to order this for my daughter’s birthday until I’ve seen it was 95 USD minimum. So here I am. 😂
@cookingwithkurt3 жыл бұрын
Hi Tracy - thanks for your comment! Lol... let me know how your Lady M Matcha Mille Crêpes Cake turns out for your daughter's birthday :)
@georgejojomolavin44074 жыл бұрын
Hi Kurt, all your cake recipe are all excellent. Good job
@cookingwithkurt4 жыл бұрын
Hi George, thanks for your comment! Take care! :)
@zxh4 жыл бұрын
hello! i made this crepe cake! the cream tasted extremely good! my only problem is that it seemed like the crepes thickened as they soaked up the creme. It wasn't light and fluffy like lady M, which completely melts in your mouth. The crepes had a bit more give and were a little chewy. Kind of rubbery, i don't know if thats the correct way to describe them. Not saying it was a bad thing, just wanted to know how can you make it like lady m, where they dissolve in your mouth when you eat them?
@cookingwithkurt4 жыл бұрын
Hello - sorry to hear your crêpes turned out rubbery. When crêpes have that texture, it's usually a sign that there's too much gluten. So I'd suggest using cake flour like in the video - cake flour has a lower protein content compared to AP flour - it creates a more tender texture. Gluten also forms if you mix the batter in a blender or use an electric mixer. So I'd suggest whisking the batter by hand just till it's combined, but not over-mixing it. Finally, resting the batter overnight in the fridge like in the video will help relax any gluten that has formed, preventing that rubbery texture you ended up with. Hope this helps! :)
@zxh4 жыл бұрын
@@cookingwithkurt thank you so much! i actually used a blender, thinking incorporating more air would make it fluffier. i guess i was wrong in the end. thanks for the advice! :)
@cookingwithkurt4 жыл бұрын
You're very welcome! :)
@aqeelasaputra87364 жыл бұрын
Love it!
@cookingwithkurt4 жыл бұрын
Thank you!! 🙏🏽😄❤️
@aqeelasaputra87364 жыл бұрын
It also taste really good!
@cookingwithkurt4 жыл бұрын
I'm glad it turned out well! :)
@oliviasun8354 жыл бұрын
I made this cake today and it looks great!!! Can't wait to eat it tomorrow! I did have some of the matcha cream left and I was wondering what else can I use the cream for?
@cookingwithkurt4 жыл бұрын
Hi Olivia, thanks for your comment! I'm glad to hear your Matcha Mille Crêpes Cake looks great!! I'm excited to hear how it tastes tomorrow! Personally, I either eat the leftover pastry cream from the bowl or make waffles / french toast / pancakes for breakfast the next day and top it with the leftover pastry cream. Hope this helps! :)
@oliviasun8354 жыл бұрын
@@cookingwithkurt Ok thanks for the suggestions! My friends and family loved the cake, it was super soft and not too sweet! I'm definitely going to make this again in another flavor! If I was going to make it into a chocolate crepe cake, how much cocoa powder or melted chocolate do you think I should use in the pastry cream and/or the crepe batter? Also, how long does the matcha cream last in the fridge?
@cookingwithkurt4 жыл бұрын
Hi Olivia - I'm so happy to hear that you and your friends/family enjoyed the cake! The leftover matcha filling should last around 5 days in the fridge. I've actually still eaten it up to 7 days, but then it starts getting very liquidy as the water separates. I haven't tried this myself... but for a chocolate version, I'd suggest adding 2 tbsp of cocoa powder into the batter ingredients, and melting in 12 oz of bittersweet chocolate chips into pastry cream (instead of matcha). And then dusting with a little cocoa powder at the end. Hope this helps! :)
@oliviasun8354 жыл бұрын
@@cookingwithkurt Ok thanks!
@beybslifeintheus4944 жыл бұрын
Yummy food my favorite cake
@cookingwithkurt4 жыл бұрын
Thank you!! :D Please let me know how it turns out if you make it :)
@TinhTran-wt7bo4 жыл бұрын
Hi Kurt! I just tried your recipe and it is absolutely amazing! The light sweetness is perfect! I have a question hopefully will get your response. I wonder is there any tips to prevent the crepe from “expanding” or getting soggy when storing the left over cake in fridge over night? I have noticed that the cake becomes quite soggy after 1 night. Thank you Kurt again for this amazing recipe
@cookingwithkurt4 жыл бұрын
Hi Tinh, thanks for your comment! I'm happy to hear that your Matcha Mille Crêpes Cake turned out well! As to your question regarding the leftover cake getting soggy in the fridge - I'm not sure what can be done about that. The crêpes absorbing the moisture of the pastry cream (and hence getting soggy) is what makes the cake tender and the texture cohesive. Fridges are always going to be full of moisture, hence makes things in it soggy, but the cake needs to be stored in the fridge because of the dairy/eggs in the pastry cream. You can try to leave the leftover cake sitting at room temperature for about 20 minutes or so before eating it. Which might allow some of that unwanted sogginess you're referring to to evaporate. Hope this helps! :)
@TinhTran-wt7bo4 жыл бұрын
This is very unexpected that I get an answer from you! It means so much for me! Thank you very much for this amazing recipe. May I ask which brand you get the matcha from? I want to make sure I follow you down to the teeth 😊😊
@cookingwithkurt4 жыл бұрын
Hi Tinh! It's my pleasure! Haha I do my best to respond to all comments/questions (except for the trolls lol). I use matcha from Trader Joe's. There are more expensive kinds of matcha from legit Japanese tea stores, which I'm sure would taste amazing in this cake. I just like the pretty bright green color of TJ's matcha, and also it's cheaper. Which is helpful since this recipe requires so much of it. Hope this helps! :)
@TinhTran-wt7bo4 жыл бұрын
Got cha! I will go there now for it. Thank you again and I cannot wait to try other recipe of yours! ❤️❤️❤️
@marianguyen2824 жыл бұрын
New subscriber here, can’t wait to make this! I’ve already made the caldereta and that was delish!
@cookingwithkurt4 жыл бұрын
Hi Maria, thank you for subscribing! I'm so happy to hear the caldereta turned out well! :D Please let me know how the matcha crepes cake turns out :)
@marianguyen2824 жыл бұрын
Can I use the egg whites to make whip cream?
@cookingwithkurt4 жыл бұрын
Hi Maria. Egg whites can be used to make a buttercream - specifically Swiss meringue buttercream. But it will be a slightly heavier texture than whipped cream. Hope this helps! :)
@wenmj64164 жыл бұрын
I think it's pretty long to made this cake ready.. just like waiting Jason Statham to grown-up his hair or dwayne jhonson? btw the result are freaking awesome :3
@cookingwithkurt4 жыл бұрын
x OMJ x 95 Haha yeah it does take a bit of time to make lol 😂🤣 But thanks!! The result is definitely worth it! 😉❤️
@vforvictory8882 жыл бұрын
I am going to make this for Thanksgiving. Which means I need to start making it on Nov 23.
@cookingwithkurt2 жыл бұрын
That's correct! Please keep us posted on how your matcha mille crêpes cake turns out for Thanksgiving! :)
@vforvictory8882 жыл бұрын
@@cookingwithkurt In the fridge right now waiting to be served on Thanksgiving
@karendecastro96262 жыл бұрын
Kurt, thank you so much for all the videos and recipes you are sharing. I did this one for my husband’s birthday and it was a hit. My son wants Oreo chocolate version for his coming birthday. Do you think it will work if I swap the matcha powder with cocoa powder? I’m also thinking of sprinkling crushed Oreos on top of the cream every 3 crepes. Do you think that will work? Any suggestions? Thank you!
@cookingwithkurt2 жыл бұрын
Hi Karen - yes, I think cocoa powder should work. You may make any changes you like, any adjustments you see fit to make the cake more enjoyable for you :)
@Smubaby3 жыл бұрын
Kurt ~ Great video as always! Question : is this actual lady M recipe or Kurt's version of Lady M . It is very diffcult makes the cake taste the same and look the same .
@cookingwithkurt3 жыл бұрын
Hello - thanks for your comment! Glad you like the video! Take care :)
@user-gt7im7rx7j3 жыл бұрын
great recipe! i was just wondering if it's possible to put less egg yolks in the pastry cream? 8 is a lot of eggs...
@cookingwithkurt3 жыл бұрын
You may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you 😊
@vincentchandrakee75842 жыл бұрын
hello ur video really help thanks alot.anyway if i make the crepes and put it on fridge so that i can use when i have order .how many days the crepes will last? and does it still have same softness ? hope u answer hehe
@cookingwithkurt2 жыл бұрын
Hello - the crepes dry out over time, so I'd suggest making them the same day the cake is put together. Hope this helps! :)
@aljawharabinateeq59124 жыл бұрын
Hello there, thanks for sharing the recipe, i would like to mKe it without matcha i loved their classic crepe cake, should i make the same recipe exactly but without the matcha! Have a good day!
@cookingwithkurt4 жыл бұрын
Hello. Yes, you can omit the matcha powder and use the recipe as is. And it will just be the original vanilla version. Hope this helps! :)
@kaseykho73693 жыл бұрын
I made this today. I followed your measurement for the pastry cream but i had to mix it in medium heat like 20 mins because it was still watery. It was like a consistency of condensed milk. I had to add 2 more tbsp of cornstarch to thicken more but still did not reach the same consistency as yours.
@cookingwithkurt3 жыл бұрын
Hi Kasey - pastry cream sometimes doesn't thicken up until it cools down completely to room temperature. I'd suggest whisking constantly over medium heat till it starts to thicken, to a maximum time of 30 minutes - depending on the temperature of your ingredients. I start with my ingredients at room temperature, so it took 7-10 minutes to thicken. If you start with very cold milk/eggs yolks, it will take longer to thicken up. Also the pastry cream should only have egg yolks, and not egg whites. A mistake some people have told me is that they added the entire egg, in which case there's too much liquid in the mixture. Another thing to keep in mind is that the pastry cream will thicken up more as it cools down. After you add the 4 tbsp of butter, and let it sit at room temperature for 2-3 hours to let it cool completely (it’s easier for butter and matcha to melt/dissolve and incorporate into custard while it is still hot). Pastry cream can take that long to thicken. Putting it in the fridge will make it set faster. Hope this helps! :)
@kaseykho73693 жыл бұрын
@@cookingwithkurt thank you so much for the tip!
@dannyn8x4 жыл бұрын
Hi Kurt can I use whipping cream instead of the heavy cream because idk
@cookingwithkurt4 жыл бұрын
Hi Duong, thanks for your question! I haven't tried using whipping cream with this recipe before, but I think it should work. Whipping cream has a lower fat content than heavy cream so it won't form stiff peaks like heavy cream. But since this is just being mixed with pastry cream (and not being made into frosting), it should work just as well. Hope this helps! :)
@aprilgaunia76124 жыл бұрын
Wow! Amazing u Kurt;) can I request cake and cookies using almond flour without baking powder? Thank u
@cookingwithkurt4 жыл бұрын
April Gaunia Hi April, thank you!! 🙏🏽❤️ I haven’t worked with almond flour before... I’ll experiment with it and make a video soon! 😉
@aprilgaunia76124 жыл бұрын
CookingwithKurt oh thank u Kurt;) Im hoping u did it I know;) thank u
@doggydoggy1231233 жыл бұрын
Thanks a lot for this great recipe! Just wondering if I wanna make an original version, how do I make that caramel flavour?
@cookingwithkurt3 жыл бұрын
Hello - thanks for your comment! Glad you like my recipe video. The original Lady M flavor is just a plain vanilla mille crepe cake. I'd suggest just omitting the matcha from the pastry cream. Hope this helps! :)
@southbeach744 жыл бұрын
Don’t have whole milk but was going to use almond milk instead, hope it works!
@cookingwithkurt4 жыл бұрын
Hello! Yes, almond milk should work! :) Please let me know how it turns out :D
@nicolea59924 жыл бұрын
New subscriber here! Can you please do more soup recipes? It's soup season in the US (my fave season!) I just really enjoy your concise vids!
@cookingwithkurt4 жыл бұрын
Hi Nicole! Thanks for your comment! I'm glad to hear you like my videos. I'll try to make more soup videos in the upcoming winter months. Take care! :)
@Cuddles1083 жыл бұрын
Hi Kurt, thanks for the recipe! Just a question on the pastry cream, so the cream looks way more green on the bottom half layers compared to the cream on the top half layers. Did you only mix it half of it with the whipped cream for the top half? Thanks!!
@cookingwithkurt3 жыл бұрын
Hello - glad you like the recipe! Regarding your question about the pastry cream... (you've got a keen eye!)... the reason the pastry cream has varying colors of green in this video is that I used two different brands of matcha. I ran out of my preferred brand (the darker green), and the second brand was a paler green color. Assuming you have enough matcha (from 1 brand) required in the recipe, I'd suggest just following the instructions in the video, and you will not have a two-colored cake. Hope this helps! :)
@edisonwacc4 жыл бұрын
It looks amazing. Thanks for sharing. Quick question about the butter at the beginning, is it unsalted? Thank you.
@cookingwithkurt4 жыл бұрын
Hello, thanks for your comment! Yes, it is unsalted butter. Hope this helps! :)
@edisonwacc4 жыл бұрын
CookingwithKurt thank you very much.
@cookingwithkurt4 жыл бұрын
edisonwacc You’re very welcome! Please let me know how your Mille Crêpes Cake turns out 😊
@grandgala3994 жыл бұрын
How are you Kurt? This is good👌 I've tried an ube flavour of this and it was heavenly 🤗. The chef apparently used real ube or good quality jam hence minimal to no added flavoring at all. 🙏 Please try it and share as bonus to this one? Thanks & take care..
@cookingwithkurt4 жыл бұрын
Grand Gala Hello! I’m doing well thank you!! How are you doing? Yes... I’ll definitely experiment with ube for this crêpes recipe. Though the jarred ube halaya I get here in NYC is not so high quality... so I might still rely heavily on my trusty bottled ube extract haha 😉💜
@grandgala3994 жыл бұрын
@@cookingwithkurtI'm well thanks for asking. Just came back from Manila yesterday hence wasn't among the first ones to view your post. I trust your palate! If it's good enough for you, it'll be for me too so I shall wait patiently for your ube version. I'm passionate with ube & studying how to grow them 😁😨
@cookingwithkurt4 жыл бұрын
Grand Gala Nice! I hope you had a nice trip to Manila and pleasant travels. That’s so cool that you’re studying how to grow ube!! 🤯
@alwong74833 жыл бұрын
Hi, I just came across this recipe! Good job on the detailed breakdown~ can I half all the ingredients to make a 6inch crepe cake? =)
@cookingwithkurt3 жыл бұрын
Hi Al, thanks for your comment! Glad you like the video. Yes, you can half all the ingredients for a smaller crêpes cake - hope this helps! :)
@enjoy58684 жыл бұрын
Chef ..can you teach us mo make a most stable whip cream frosting.please 😁😘
@cookingwithkurt4 жыл бұрын
I use cream cheese to stabilize whipped cream frosting. You can watch the recipes below which use whipped cream frosting with cream cheese to stabilize it: Ube Overload Cake: kzbin.info/www/bejne/a3Ldi4ibpZKokMU Ube 'n Cream Macapuno Roll: kzbin.info/www/bejne/baHOnZhpodKAoJo
@TheDisciplinedPoser Жыл бұрын
Hello! Could you please tell me the cooking time and the cost to make this cake? I would really appreciate it. Thank you
@carmelmadad22784 жыл бұрын
Hi Kurt thank you for the amazing recipe! Is it possible to omit the matcha out of the pastry cream and just make a vanilla version?
@cookingwithkurt4 жыл бұрын
Hi Carmel, you're very welcome! And yes, you can omit the matcha powder and it will just be the original vanilla version. Hope this helps! :)
@kellyzheng67134 жыл бұрын
Hi Kurt, thank you for sharing the recipe. Can I freeze the left over pastry cream for next time? Within how long I need to finished? Thanks!
@cookingwithkurt4 жыл бұрын
Hi Kelly, thanks for your comment! 🙏🏽😊 Unfortunately, pastry cream cannot be frozen - specifically, the cornstarch breaks down if frozen and thawed, and it loses its thickening properties. The result will be pastry cream that leaks liquid, and it won't have the same consistency. It's recommended to finish the pastry cream within 2 days (refrigerated, of course), but personally I've eaten mine within 5 days and it was fine. Hope this helps! :)
@kellyzheng67134 жыл бұрын
CookingwithKurt Kurt, Thanks you for your valuable feedback! Please continue to make more great videos!
@cookingwithkurt4 жыл бұрын
You're very welcome! Will definitely be making more videos - I upload a new one on the 1st of the month :)
@juliarobles30312 жыл бұрын
Hi Kurt🥰 Matcha cake please💚Thank you🥰🤗🥰
@cookingwithkurt Жыл бұрын
Hi Julia - I'll add it to my list of recipes to research and make a video :)
@zongzhan35763 жыл бұрын
Hello Kurt, I have made this cake and it is delicious! Thank you for sharing your recipe. I would like to make a mango crepe cake...I plan to use fresh mangoes. Do you recommend it to be puréed? Or should they be chopped? And would adding it to the cream filling make it too runny? If so, how would you recommend it to be incorporated to the cream filling?
@cookingwithkurt3 жыл бұрын
Hi Zong - thanks for your comment! Glad to hear your Matcha Mille Crêpes Cake turned out well! To make a mango-flavored cake, I'd suggest making a plain vanilla pastry cream (leave out the matcha) and cut the fresh mango into chunks and sprinkle them between the crêpe layers, pressed into the plain vanilla pastry cream. With this method, you can use as much mango as you want. To incorporate the mango flavor into the pastry cream itself, I'd suggest pureeing the mangoes first, and replacing 2 cups milk with 2 cups of mango puree instead (so 2 cups milk + 2 cups mango puree), during the beginning heating step. If you find the mango flavor isn't strong enough, supplementing with mango extract is always an option. Hope this helps! :)
@zongzhan35763 жыл бұрын
@@cookingwithkurt Thank you very much for your reply! Fyi...I had tried using mango powder before asking for your help, but that didn’t produce any mango flavor. For your suggestion of putting 2 cups of puréed mango and 2 cups of milk prior to heating...would this dissipate the fresh mango flavor during the heating process? I heard cooking fresh fruit removes some of the nutrients. Would it be ok to add the mango purée after heating? Apologies for the many questions...I just want this to be perfect!
@PigeonEllison3 жыл бұрын
What is the minimum of hours you would recommend resting the crepe batter? I would love to make it on the same day!
@cookingwithkurt3 жыл бұрын
Hi Kelly - if you're making crêpes without the overnight step, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)
@KulotIsang4 жыл бұрын
Salamat sa pagtuturo po..kuya paano magtimpla ng cake para sa 24 inch na cake
@cookingwithkurt4 жыл бұрын
Rizza Onte Hi Rizza. Did you mean 24 cm? 24 cm is approximately equivalent to 9 inches (the video instructions is for 9 inches), so you can use the recipe as is in the video. If you truly meant 24 inches, I’d suggest reconsidering. A 24 inch diameter cake is very big, and I would not recommend making a mille crêpes cake like this that is 24 inches in diameter. Making multiple equal crêpes of that size would be unwieldy, let alone stacking them on top of each other with pastry cream in between. Hope this helps! 😊
@gummibears114 жыл бұрын
Hi Kurt, do you measure your ingredients by using cups? Or by grams? Thank you! 😊
@cookingwithkurt4 жыл бұрын
The metric measurements for all ingredient are listed in the description section below the video :)
@Moe945-3 жыл бұрын
Hi Kurt do you know if Lady M uses gelatin and if so which kind?
@cookingwithkurt3 жыл бұрын
Hi Mohammed - I do not think gelatin is added. But you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you :)
@lionhugs89404 жыл бұрын
Hello! What is the point of heating up the milk, only to let it cool down again? (I'm not doubting you, I'm just curious to know.) Btw, thank you sm for this recipe, I'm making it for my birthday today!
@cookingwithkurt4 жыл бұрын
Hi Jocelyn, thanks for your question! And Happy Birthday!! 🎂😄 Warming the milk to steaming then letting it cool for 10 min (like in the video) will allow the milk to come to a nice lukewarm temperature (but not completely to room temperature). The warm milk will allow the butter to stay in suspension when it is first mixed in. This lets the fat from the butter to be evenly distributed in the batter. Warm milk also helps the flour become more elastic. These factors improve the texture of the crepes when they are cooked. Hope this helps! 😄
@lionhugs89404 жыл бұрын
@@cookingwithkurt alright thank you!
@inakristinapangan97054 жыл бұрын
Hello Kurt! Can you make a video on Japanese Cheesecake??? 😋
@cookingwithkurt4 жыл бұрын
Hi Ina Kristina - I'll add Japanese Cheesecake to my list of recipes to research and make a video :)
@vincentzhou20613 жыл бұрын
This was INSANELY hard to make. My first time looked like a knightmare but tastes really good
@cookingwithkurt3 жыл бұрын
Glad your Mille Crêpes Cake tasted good! :)
@congklak4 жыл бұрын
The crepes recipe is yummy and thin. I just need to loosen up the edge and knocked my pan down on my cutting board to loosen up the crepes. However, It’ll be more helpful if you show us how to make the pastry cream. I have to see at other KZbin channel on how to make and thicken up pastry cream. It tastes good. I just need to make more often to get a Lady M look.
@cookingwithkurt4 жыл бұрын
Hello! I'm glad to hear you like how the crêpes taste. Instructions on how to make the pastry cream starts at the 1:27 mark till the 2:18 mark. Instructions on how to combine the matcha pastry cream with the whipped cream to finish the matcha filling starts at the 4:29 mark till the 5:02 mark. Hope this helps! :)
@congklak4 жыл бұрын
CookingwithKurt thank you again for giving the timeline. I must’ve skipped the pastry cream part:))
@gemmatran68533 жыл бұрын
Hi Kurt, I still have a lot of matcha filling left after finishing the cake. How can I store them or what else can I make with them? Thank you!
@cookingwithkurt3 жыл бұрын
Hi Gemma - I either eat the leftover pastry cream from the bowl or make waffles / french toast / pancakes for breakfast the next day and top it with the leftover pastry cream. The leftover matcha filling should last around 5 days in the fridge in an airtight container. I've actually still eaten it up to 7 days, but then it starts getting very liquidy as the water separates. Hope this helps! :)
@nerycabanas9686 Жыл бұрын
Where can I buy matcha a good one?
@cookingwithkurt Жыл бұрын
That would depend on where one lives. Here in NYC we get our matcha either at Trader Joe’s or WholeFoods. Hope this helps! 😊
@elpermic3 жыл бұрын
what if you want to make a 4 or 5 inch cake? what are the proportions
@cookingwithkurt3 жыл бұрын
Hello - for a 4 or 5 inch cake, I'd suggest dividing all the ingredients by 3. Hope this helps! :)
@chickachickaboomboomichooseyou4 жыл бұрын
Hi Kurt! I tried making these crepes and they were very soggy and pale. I kept them over medium heat for about 30 seconds, and they were very greasy to the touch despite soaking the excess butter with a paper towel. I left them on for one minute just to test it, and only the edges got slightly brown. What can I do next time?
@cookingwithkurt4 жыл бұрын
Hi Jasmine. Sorry to hear that you were not happy with your crepes. First, I'd recommend not soaking the excess butter with a paper towel, and rather letting the first couple crepes do that for you. The first crepe (maybe even first 2 crepes) will be quite soggy - as it soaks up the excess butter. Then the subsequent crepes should not be soggy. As in the video, do not add any more butter - you're only adding butter once at the beginning. As for the crepes being pale, again I noticed when I make this that the first couple of crepes that soak up the excess butter tended to be pale, but once the excess butter is soaked, and the pan is evenly heated, the subsequent 20 or so crepes should have a golden brown color on 1 side (the side that's touching the pan). It's okay for the one side of the crepe (the side not touching pan) to be pale and not golden brown (as you see in the video, since we do not flip the crepes in the pan for this recipe.). If your experience is that all 20-22 of your crepes were pale, and you only added butter once in the beginning, then I'd suggest turning your heat up a little higher and seeing how that turns out. The most important thing with these crepes is that they are soft and thin, so that the pastry cream can soak into them when the cake is assembled, and you can easily slice through multiple layers. You won't see the golden brown versus pale color in most of the crepes when the cake is assembled. So I'd suggest adding the earlier paler crepes at the bottom of the cake, and save the later / prettier and most golden brown crepes for the top of the cake (which will be more seen). Hope this helps! :)
@MidnightBunny984 жыл бұрын
Hi Kurt!! How are you? This was the best crepe cake recipe I found online (thank you!!!) so I decided to make it with the Thai tea mix I had left over (I used my thai tea + whole milk mixture before adding in the egg yolks for the pastry creme). Everything was going perfectly, until I couldn't get my heavy cream to whip properly :( The 'whipped cream' was more like thick fluffy soup and so, the overall pastry creme ended up rather soupy/saucy (I used a mixture of heavy cream powder + water and a blender!). I'm afraid it won't have the nice airy consistency that Lady M's cake has. BUT I was really excited to trying the cake so I went ahead and assembled it. It's chilling in the fridge at the moment and I'll let you know how it turns out tomorrow!!! Any advice on whipping cream properly? Should I use actual heavy cream next time rather than the mixture I created?
@cookingwithkurt4 жыл бұрын
Hello! I'm glad to hear you like the Matcha Mille Crêpes recipe! Your Thai tea cake sounds delicious! Please let me know how it turns out. Someone else has actually requested I make a Thai Iced Tea flavored mille crêpes video - which I plan to make at some point :) Sorry to hear about your whipped cream issue. You need to use actual heavy cream for this recipe - and not heavy cream powder. Heavy cream powder is dehydrated and cannot be whipped into whipped cream. Heavy cream powder, when mixed with water is meant to be used as coffee creamer, to make soup, and other dishes. But, unfortunately, air cannot actually be beaten into it like you can with fresh heavy cream to make whipped cream. Hope this helps!
@MidnightBunny984 жыл бұрын
CookingwithKurt it turned out wonderfully, my entire family really enjoyed it and everyone wanted seconds! One thing that did happen was that there were tiny bits of buttery white dots that felt a little thicker than the creme. I think that might have been the dehydrated milk clumping together. Despite this, the cake really did have me feeling like I was eating a Lady M style cake!! The Thai flavor sure was interesting Thanks for the info btw! I’ll definitely use actual heavy cream - it makes a huge difference. Can’t wait to compare our thai tea cakes 😂 looking forward to it
@merzcavestany95203 жыл бұрын
Hi Kurt! Thank you for this amazing recipe. I'm just wondering why my crepes didn't turned out as the "melt-in-your-mouth" texture as Lady M's? Is it because I used skimmed milk instead of whole milk?
@cookingwithkurt3 жыл бұрын
Hi Merz. Sorry to hear your crêpes did not turn out soft. When crêpes have a rubbery / tough texture, it's usually a sign that there's too much gluten. So I'd suggest using cake flour like in the video - cake flour has a lower protein content compared to AP flour - it creates a more tender texture. Gluten also forms if you mix the batter in a blender or use an electric mixer. So I'd suggest whisking the batter by hand just till it's combined, but not over-mixing it. Finally, resting the batter overnight in the fridge like in the video will help relax any gluten that has formed, preventing the crêpes from having a tough /rubbery texture. Hope this helps! :)
@merzcavestany95203 жыл бұрын
@@cookingwithkurt I actually did exactly as you told this from another inquiry. Maybe I have to repeat it again and see if I'll succeed 😂 I really do appreciate your prompt response to all our inquiries and your very detailed explanations. Thank you very much! ❤️
@liannebenedito46573 жыл бұрын
Hi Kurt. Do you have any recipe of a Macha cake?
@cookingwithkurt3 жыл бұрын
Hi Lianne - I'll add matcha chiffon cake to my list of recipes to research and make a video :)
@nickkuo30194 жыл бұрын
👍👍
@cookingwithkurt4 жыл бұрын
🙏🏽😄❤️
@HoangMyAn4 жыл бұрын
Hi Kurt. Thank you for sharing this! I want to ask that which size of the pan you use for this?
@cookingwithkurt4 жыл бұрын
HoangMyAn I used a 10-inch pan, which made around 9-inch diameter crêpes (batter went about 1/2 an inch to the edges). Hope this helps!
@HoangMyAn4 жыл бұрын
@@cookingwithkurt Thank you so much! ;)
@cookingwithkurt4 жыл бұрын
HoangMyAn You’re very welcome! Please let me know how it turns out!! 😊
@chloeho14564 жыл бұрын
For some reason when I’m making the cream, it isn’t thickening while I’m boiling it
@cookingwithkurt4 жыл бұрын
Chloe Ho Hi Chloe. You can boil it for longer if it doesn’t look thick enough (depends on how high the flame is). But sometimes it doesn’t look thickened till it cools to room temperature, so you can try letting it cool and see if it thickens up. Hope this helps! 😊
@chloeho14564 жыл бұрын
@@cookingwithkurt Thank you! i was freaking out because i boiled it for around 20min, and was still rather goopy. After cooling down to room temp tho, it became very thick. Thank You!
@cookingwithkurt4 жыл бұрын
Chloe Ho Yay! You’re very welcome!! I’m glad it became thick after cooling down 😄
@hesterbesterrrr4 жыл бұрын
Hi!! I’m having the same issue, should I wait until the mixtures cools to room temperature so that it thickens before adding the matcha, vanilla, and butter?
@cookingwithkurt4 жыл бұрын
Hester Hong Hi Hester! You can mix in the butter, vanilla, and matcha powder while the mixture is still hot. It’s easier for butter and matcha to melt/dissolve and incorporate into custard while it is still hot. Also the butter will help it become thicker once it cools to room temperature. Hope this helps! 😊
@tgurl2203 жыл бұрын
Hi Kurk, thanks for this video. I tried making it yesterday but my crepes kept falling apart when i tried taking them our of the pan. Any advice? Thanks!
@cookingwithkurt3 жыл бұрын
Hello - sorry to hear your crepes kept falling apart. It's difficult for me to say what went wrong without seeing what you did. I'd suggest using a non-stick pan to help avoid the crepes from sticking, and following the details in the video more closely.
@hairymeat6973 жыл бұрын
Do u have to put the crepe batter in overnight ? Or can I just leave it for two hours
@cookingwithkurt3 жыл бұрын
If you're making crêpes without the overnight step, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)
@hairymeat6973 жыл бұрын
@@cookingwithkurt THANKS !!!!!
@hairymeat6973 жыл бұрын
@@cookingwithkurt also when I made the pastry cream It was kinda chunky what should I do??
@Euphorium4 жыл бұрын
Now I understand why it's so expensive.
@cookingwithkurt4 жыл бұрын
Haha - Lady M is fancy :)
@glorialamm4 жыл бұрын
Can I substitute the cake flour with all purpose flour?
@cookingwithkurt4 жыл бұрын
Hello, thanks for your question! If cake flour is not available, you can substitute with all purpose flour and cornstarch: for every cup of cake flour needed, add 1 cup of all purpose flour, subtract 2 tbsp, then add 2 tbsp of cornstarch, and sift this together. This will act similar to cake flour. Hope this helps! :)
@glorialamm4 жыл бұрын
CookingwithKurt thank you so much!
@eliang872 жыл бұрын
Question. So I follows your instruction to a T and my green tea pastry cream is more liquid than yours. I see that yours is super thick and when you put the butter on top it just sits on top. When I put the butter it sinks into the pot.
@cookingwithkurt2 жыл бұрын
Hi Eric - sorry to hear your pastry cream isn’t thickening. 1/3 cup of cornstarch should be enough to thicken that amount of liquid. I’d suggest ensuring that the mixture comes to a boil, as boiling the mixture is needed to activate the cornstarch’s thickening property. If it still hasn’t thickened in 7-10 min per the video, I’d suggest boiling it for longer till it thickens. The mixture will also firm up and set more as it cools to room temperature. And firm up even more in the fridge. Hope this helps! 😊
@xoxoyin89204 жыл бұрын
Do we really need to overnight the batter?
@cookingwithkurt4 жыл бұрын
Hi Sophia, thanks for your question. Leaving the batter overnight is to let the flour fully absorb the liquid, which helps create tender crepes needed for this cake. If that's not an option and there's not enough time to rest it overnight, resting the batter in the fridge even for just 2 hours or so will result in crepes that are more tender than if you cooked them immediately. Hope this helps! :)
@biancabersales3373 жыл бұрын
Hi! Would really love to try this but for a mango flavored cake. Is it possible to skip the pastry cream and just use the whipped cream and mango instead? Matcha is very costly here in philippines, lol!
@cookingwithkurt3 жыл бұрын
Hi Bianca - yes, you may make any changes you like, any adjustments you see fit to make this cake more enjoyable for you :)
@biancabersales3373 жыл бұрын
@@cookingwithkurt but still looking for affordable and legit matcha powders too. Will try this recipe soon. Ive tried your black forest cake and it’s a hit! Thank you for sharing more recipes. I hope you could also try sharing creme brulee!
@cookingwithkurt3 жыл бұрын
I'll add Crème Brûlée to my list of recipes to research and make a video :)
@biancabersales3373 жыл бұрын
@@cookingwithkurt yey! Im sorry creme brulee cake pls.
@rosalynyu13264 жыл бұрын
What kind of heavy cream u use?
@cookingwithkurt4 жыл бұрын
Hi Sakura. For the heavy cream, I use Organic Valley brand, 365 WholeFoods brand, or the FoodTown brand of my local grocery store here in NYC - but any brand should work, as long as it heavy cream. It's also called "thick cream" in some parts of the world.
@robertc94124 жыл бұрын
Hey Kurt, thanks for the video. I tried waiting for an hour for the cream to get to room temperature but it was still all liquid. I also boiled for a long time but it never got thick. Any other suggestions? The crêpe part came out great!
@cookingwithkurt4 жыл бұрын
Hi Robert. Sorry to hear your pastry cream is not thickening. I wanted to confirm - did you add the 1/3 cup of cornstarch? That amount of cornstarch should thicken up this amount of liquid. How long did you boil it for? I'd recommend moving forward and mixing in the 4 tablespoons of butter (even if the pastry cream looks liquidy), and let it sit at room temperature for 2-3 hours. Pastry cream can take that long to thicken. Sticking it in the fridge for that amount of time can also make it set faster. Hope this helps! :)
@robertc94124 жыл бұрын
@@cookingwithkurt Thanks, I did add the cornstarch and then boiled for about 30 minutes. I'm going to try again tomorrow so will try the things you recommended - thanks!
@cookingwithkurt4 жыл бұрын
You're welcome. Yeah 1/3 cup of cornstarch + 30 minutes of boiling and continuously whisking should be plenty of time. Pastry cream just needs time to completely set. Adding in the cold butter also lets it cool and set faster. In the past I have even let it sit in the fridge overnight, but then it becomes a little too thick/dense for my liking. Please let me know how the next batch turns out! :)
@robertc94124 жыл бұрын
CookingwithKurt Thanks so much, this came out great the second time. I now realize what I did wrong. The first time, I had included the egg whites. I also realize I did not whisk hard and fast enough. Going to finish up the cake now - thanks again!
@robertc94124 жыл бұрын
Now waiting for the cake in the fridge. This matcha cream is divine - thanks so much Kurt!
@minm88624 жыл бұрын
Could I possibly use all purpose flour instead of cake flour? Its very hard to find atm with pandemic and I'm trying to make this for my birthday in 10 days lol Also can I use raw cane sugar instead too?
@cookingwithkurt4 жыл бұрын
Hello. If cake flour is not available, you can substitute with all purpose flour and cornstarch: for every cup of cake flour needed, add 1 cup of all purpose flour, subtract 2 tbsp, then add 2 tbsp of cornstarch, and sift this together. This will act similar to cake flour. Yes, you can use raw cane sugar. It might change the flavor a bit (since raw sugar contains molasses, granulated sugar does not). But it's okay if you don't mind that. Hope this helps! :)
@minm88624 жыл бұрын
@@cookingwithkurt thank you for responding! hopefully my baking adventure does not fail!
@cookingwithkurt4 жыл бұрын
Min M You’re very welcome! Good luck, and pls let me know how it turns out. And happy early bday!! 🎂😄
@Mrsshopgirl3 жыл бұрын
Can you freeze the crepe cake?
@cookingwithkurt3 жыл бұрын
Hi Joy - unfortunately, pastry cream cannot be frozen - specifically, the cornstarch breaks down if frozen and thawed, and it loses its thickening properties. The result will be pastry cream that leaks liquid, and it won't have the same consistency. Hope this helps! :)
@Mrsshopgirl3 жыл бұрын
@@cookingwithkurt yeah that makes sense. Wondering how lady M freezes their crepe cakes? There has to be a way right? lol
@Joe-fq2ed4 жыл бұрын
How can I change the green tea pastry cream to strawberry pastry cream?
@cookingwithkurt4 жыл бұрын
Hi Chen, thanks for your question! I haven't done this myself, so I am not 100% sure. But I imagine instead of adding the matcha powder, you'd have to add blended up strawberries and then fold it into the pastry cream. But I'm not sure the amount of strawberries to create a decent strawberry flavor and good coloring. Also, the moisture and of the strawberries might affect the texture of the pastry cream, so that's another thing to keep in mind.. I can add strawberry mille crêpes cake to my list of recipes to research and make a video, if you'd like :)
@Joe-fq2ed4 жыл бұрын
CookingwithKurt thank you so much for your response! I will try it out. Also this matcha crepe cake video was amazing my cake turned out delicious. Thank you for such an amazing walkthrough!
@cookingwithkurt4 жыл бұрын
Chen Joe You’re very welcome! I’m glad your matcha mille crêpes cake turned out well! Please let me know how the strawberry version turns out 😄
@Giadinhsieuvy3 жыл бұрын
Hi I tried your recipe but don’t know why my pastry wasn’t thick as much like your. Don’t know where it went wrong :(.
@cookingwithkurt3 жыл бұрын
Hi Vy. Sorry to hear that your pastry cream did not thicken. I wanted to confirm - did you add the 1/3 cup of cornstarch? That amount of cornstarch should thicken up this amount of liquid to form a thick pastry cream. How long did you boil it for? I'd suggest whisking constantly over medium heat till it starts to thicken, to a maximum time of 30 minutes - depending on the temperature of your ingredients. I start with my ingredients at room temperature, so it took 7-10 minutes to thicken. If you start with very cold milk/eggs, it will take longer to thicken up. Also the pastry cream should only have egg yolks, and not egg whites. A mistake some people have told me is that they added the entire egg, in which case there's too much liquid in the mixture. Another thing to keep in mind is that the pastry cream will thicken up more as it cools down. After you add the 4 tbsp of butter, and let it sit at room temperature for 2-3 hours to let it cool completely. Pastry cream can take that long to thicken. Putting it in the fridge for that amount of time can also make it set faster. Hope this helps! :)
@Giadinhsieuvy3 жыл бұрын
@@cookingwithkurt thank you for your reply! I did add corn starch, and follow exactly like the recipe, it was thick but not that thick like the video. Maybe I need to boil it longer next time. I still pretty like the rest of your recipe tho! I will try to improve on that part again :). Thank you your for your response!
@cristianxu56492 жыл бұрын
What type of matcha do you use ?
@cookingwithkurt2 жыл бұрын
Hi Cristian - I use Trader Joe’s brand matcha. Hope this helps! 😊
@sushiluvrluvzme4 жыл бұрын
I wish i saw this first before going out to buy ingredients for matcha crepe. The one I'm making is just heavy cream and sugar for the cream. Regrets >.
@cookingwithkurt4 жыл бұрын
SuJu ELF since 2009 Aww lol 🤣 There’s always next time! 😁
@leslyperdomo74373 жыл бұрын
can someone tell me what cake flour I should use
@cookingwithkurt3 жыл бұрын
Hi Lesly. I use King Arthur Flour brand, but any brand of cake flour should work. Hope this helps! :)
@leslyperdomo74373 жыл бұрын
@@cookingwithkurt omg thank you so much
@liai48544 жыл бұрын
Why need 4 cups milk for matcha pastry cream? I tried, it looks like green milk , not pastry cream....is it a mistake?
@cookingwithkurt4 жыл бұрын
Hi Li Ai. The 4 cups milk is needed because we need to make lot of pastry cream to spread between 20 crepes. You mention that your pastry cream looks like "green milk". It sounds like your pastry cream did not thicken, and you added the matcha. I wanted to confirm - did you add the 1/3 cup of cornstarch? That amount of cornstarch should thicken up this amount of liquid to form a thick pastry cream. How long did you boil it for? I'd suggest whisking constantly over medium heat till it starts to thicken, to a maximum time of 30 minutes - depending on the temperature of your ingredients. I start with my ingredients at room temperature, so it took 7-10 minutes to thicken. If you start with very cold milk/eggs, it will take longer to thicken up. Also the pastry cream should only have egg yolks, and not egg whites. A mistake some people make is to add the entire egg, in which case there's too much liquid in the mixture. Another thing to keep in mind is that the pastry cream will thicken up more as it cools down. After you add the 4 tbsp of butter, and let it sit at room temperature for 2-3 hours to let it cool completely. Pastry cream can take that long to thicken. Putting it in the fridge for that amount of time can also make it set faster. Hope this helps! :)
@liai48544 жыл бұрын
@@cookingwithkurt Thank you for your quick reply, maybe I didn't boil it long enough...I will try it again.
@cookingwithkurt4 жыл бұрын
You're welcome! Let me know how it turns out, and we can troubleshoot further if needed :)