Milk Tea Crepe Cake | I Can’t Imagine How Good That Would Taste | Easy Milk Tea Crepe Cake at Home

I made a milk tea crepe cake with a nice scent of Earl Gray milk tea. I use milk tea to make custard cream, and I put Earl Gray powder in the milk to make the crepe dough, and it tastes really good. When I added a lot of milk tea custard cream, the cream was chewy and melted in my mouth, so I think it was more delicious. About half of the crepe was made with a hole in the middle and tapioca pearls were added. The outer surface is naturally patterned and the upper surface is decorated neatly, but I think it goes well with milk tea. If you want the tapioca pearls to be chewy, it’s best to eat them right away, but I hardened them in the refrigerator for about 2 hours before icing, and the tapioca pearls I put inside were a little hard. Among the crepe cakes I’ve made, I think the milk tea crepe I made this time was the most delicious for my taste.

▶Ingredients

400ml Hot milk tea 

3g Earl grey powder

4 Egg yolks

30g Sugar

30g Corn starch

4 Eggs

50g Sugar

a pinch of Salt

210g Cake flour

500ml Hot milk

5g Earl grey powder

70g Melted unsalted butter

Tapioca pearls

300g Whipped cream (+30g sugar)

▶Recipe

1. Add Earl Gray powder to hot milk tea and bring to a boil.

2. Add sugar to egg yolk and mix, add cornstarch and mix, then pour in hot milk tea little by little and mix.

3. Put it on low heat and stir until it thickens, then transfer it to another bowl, cover it with cling wrap, cool it at room temperature, and cool it in the refrigerator.

4. Mix the eggs with sugar and salt, sift the soft flour, add Earl Gray powder, and mix with 100ml of milk.

5. Add all the remaining milk, mix, add melted unsalted butter, mix, filter through a sieve, and rest in the refrigerator for about 30 minutes.

6. Put the pan on low heat, grease it with cooking oil, pour the dough, spread it out, and when bubbles rise, turn it over and cook a little more, then remove from the pan.

7. Bake repeatedly, cool, and then print out in a 15cm mold, then cut out half of it in a circular mold in the middle.

8. Pour the custard cream into the whipped cream with sugar and mix through a sieve to make the cream.

9. Alternately stack crepes and cream in the mold, and then stack the crepes with a hole in the middle, then add tapioca pearls mixed with the cream in the middle and harden in the refrigerator for 2 hours.

10. Remove the frame, apply cream all over, shape the sides naturally, squeeze the cream using a Montblanc tip, and decorate with tapioca pearls.