Christmas Matcha Mille-crêpe Book

It's up to you.

10 detailed steps, from preparation to service.

1. Prepare the green paste

   Mix the 250 g of flour and the 8 g of matcha in a large bowl, add the 40 g of sugar. Break the 4 eggs in a bowl and then pour them into the center. Whisk by adding the 600 g of milk little by little to avoid lumps.

2. Let rest

   Stir in 40 g of warm melted butter. Cover and let stand for 30 minutes. The dough should flow in fluid ribbon; stir before cooking as the dry ingredients may settle.

3. Cook the pages

   Heat the pan 24 cm over medium heat. Use the 10 g of baking butter as you go, rubbing a small piece on the pan with absorbent paper held out of the flame. Pour a small ladle and immediately tilt to cover the bottom.

4. Turn and cool

   Cook each pancake for about 1 minute, until the edges are peeled off, then return with the spatula and cook 20 to 30 seconds. Prepare 16 to 18 thin pancakes. Lay them flat to evacuate the steam and then stack them when they are no longer hot; wait for full cooling.

5. Cut out the book format

   Keep two beautiful whole pancakes for the cover and cut them into rectangles of 17 x 11 cm. In the others, knife cut rectangles of 16 x 10 cm with a clean ruler. Keep the offcuts to taste it and a band of 16 x 5 cm for the back. Rectangles must be the same size to draw pages.

6. Whip the cream

   Whisk the 300 g of mascarpone, the 300 g of cold cream, the 50 g of icing sugar and the vanilla spoon until the traces of the whisk hold. Reserve 60 g to fix the cover.

7. Stacking the pages

   Lay a blanket of 17 x 11 cm on the final dish. Alternate on top a rectangle of crepe of 16 x 10 cm and a layer of cream of 2 to 3 mm, centering the pages. Repeat until using the rectangles and the unreserved cream. Supports very lightly every four floors. Does not cover the side slices: they should show the green and white pages.

8. Lay the cover

   Glue the second cover of 17 x 11 cm on top with part of the 60 g of reserved cream. With the 16 x 5 cm crepe drop and the rest of this cream, dresses a single long side to form the back of the book. The montage remains on its plate; do not lift it when filled.

9. Draw the bookmark

   Stir the 15 g of jam and spread a red strip 1 cm wide on the top, from the middle of the book to the small edge. Bring it down 2 cm on the edge: this bookmark is entirely made of jam. Do not add paper, textile tape or writing.

10. Strengthen and cut

    Refrigerate for at least 3 hours. Cut a slice of 2 cm at one end with a fine knife well wiped. The pages should remain thin, parallel and flexible; the green cover is only a few millimeters larger.