Скачать с ютуб Savory Crepe Cake. Featuring smoked steelhead trout mousse + chives and chèvre mousse as a stuffing. в хорошем качестве

Savory Crepe Cake. Featuring smoked steelhead trout mousse + chives and chèvre mousse as a stuffing.

CREPES INGREDIENTS - 6 large eggs - 300 g whole milk (3.6%) - 160 g heavy whipping cream (35%) - 240 g cold water - 280 g wheat flour (Stardust, type 00, Barton Springs Mill) - 1 tbsp sugar - 1 tsp salt - 2 tbsp brandy INSTRUCTIONS See my video for crepes recipe:    • Fully flavored and lacy crepes. Using...   Combine all ingredients in the jar of your blender and process at high speed for 2 minutes. Preheat a dry, non-stick frying pan over medium-high heat. It should be almost scorching hot. Prepare a large plate for the pile of crepes, a ladle, and a spatula for flipping the crepes. Make crepes. You can make the crepes in advance, refrigerate, and serve during the next 3 days. Let the pile of crepes stay at room temperature, uncovered, until they reach room temperature. Cover them with plastic wrap and refrigerate. Take as many crepes as you wish to serve and reheat them in a microwave in a covered container. SMOKED FISH MOUSSE INGREDIENTS - 480 g smoked steelhead trout - 226 g mascarpone - 450 g heavy whipping cream CHIVES MOUSSE INGREDIENTS - 25 g chives - 500 g goat cheese - 450g heavy cream - 50 g mascarpone - 1 tsp salt - 1/2 tsp black pepper TOPPING - 3 tbsp furikake