Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste.

Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste.

Overview

Today I’m going to make a classic French sweet, almond creme, with its unique appearance and golden and crispy skin, which seems to contain endless surprises. With a gentle bite, the crispy outside and soft inside texture instantly fills your mouth, leaving you with endless aftertaste.

Tags

Ingredients

Steps

  1. grams of milk, 30 grams of unsalted butter, simmer until the unsalted butter melts.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 1

  2. Add 100 grams of powdered sugar and stir until the powdered sugar is completely dissolved.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 2

  3. Add 1 egg and 1 egg yolk and mix well. Add the milk while it is hot and mix well.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 3

  4. Sift in 70 grams of low-gluten flour and 20 grams of almond flour, and stir until evenly melted.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 4

  5. Sieve 2-3 times to remove large unmelted particles to make the batter smoother.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 5

  6. Add 10 grams of rum and stir evenly.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 6

  7. Wrap the prepared batter in plastic wrap and refrigerate for 12-24 hours before use. After the batter is refrigerated, take it out and mix it evenly and set aside.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 7

  8. Brush the mold with a layer of unsalted butter.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 8

  9. Spread a layer of flour.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 9

  10. Shake off excess flour again.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 10

  11. Pour in the batter, just 90% full, and wipe off the excess flour on the edges.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 11

  12. Preheat the oven to 230℃, bake for 20 minutes, then turn to 180℃ and bake for 50 minutes. Note: It will float about 20 minutes in the middle. You can take it out and shake it a few times to let it fall back down, then put it back and continue baking.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 12

  13. After baking, take it out and shake it a few times to remove the internal heat and facilitate demolding. Turn it upside down to demold.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 13

  14. Let cool.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 14

  15. Almond crepe, complete O(∩_∩)O

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 15

  16. The outer skin of the crepe is golden and crispy, and it seems to contain endless surprises.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 16

  17. The outer skin is crispy and fragrant, and when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, making you have endless aftertaste.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 17

  18. The milky aroma of almonds and butter overflows during chewing.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 18

  19. The inside of the coli is soft, like a cloud melting on the tip of the tongue, releasing a full sense of happiness.

    Almond crepe, when you bite it gently, the texture of crispy outside and soft inside instantly fills your mouth, leaving you with an endless aftertaste. step 19