White Chocolate and Strawberry Mille Crêpe: Noelia Tomoshige’s Recipe

Noelia Tomoshige, named “Talent of the Year 2024” by the prestigious French list La Liste, crafts creations like the Mille Crêpe at her pastry shop, MonroeBakes (Getafe, Madrid, Spain). She offers various flavors such as yuzu, pistachio, rice pudding, tiramisu, and white chocolate with strawberry; we share the recipe for the latter below.

“The Mille Crêpe is a modern, cake-style version of the French crêpe, invented by Japanese chef Emy Wada in 1988 and inspired by the layers of lasagna. It became hugely famous first in Japan and later across the globe,” she explains.

White Chocolate and Strawberry Mille Crêpe

Crêpe batter

740 g whole milk
48 g butter
300 g eggs
100 g sugar
300 g wheat flour

Heat the milk and butter in a saucepan. Do not let it boil or overheat.

Whisk the eggs with the sugar until pale and fluffy, then add the flour. Mix from the center outward to form a smooth paste. Gradually add the milk while continuing to mix.

Cover with plastic wrap (pressing it directly onto the surface of the batter) and let it cool in the refrigerator for at least three hours.

Whipped ganache

188 g heavy cream (35% fat)
25 g invert sugar
25 g glucose
5 g gelatin sheets
250 g white chocolate
500 g heavy cream (35% fat)
1 u vanilla bean

Heat the 188 g of cream in a saucepan with the glucose, invert sugar, and vanilla bean seeds.

Remove from the heat and add the gelatin. Set aside.

Melt the chocolate in a saucepan over a double boiler (bain-marie).

Emulsify the cream mixture with the melted chocolate. Gradually fold in the remaining 500 g of cream.

Chill in the refrigerator overnight.

Others

q.s. fresh strawberries

Assembly

In a non-stick pan with a knob of butter, pour a little crêpe batter into the center and spread it evenly over the surface by swirling the pan.

When the batter begins to set and the edges lift, flip the crêpe over. Repeat these steps with the remaining batter, stacking the finished crêpes on a plate.

Once all the crêpes are cooked, trim the edges using a 22 cm ring mold and let them cool. It is important to assemble the cake with cold crêpes; otherwise, the ganache will melt.

Whip the ganache until stiff peaks form.

Place the first crêpe on the serving plate, positioned on a turntable. Keep in mind that the cake cannot be moved to another plate later.

Using a spatula, spread a thin layer of ganache over the crêpe. Place another crêpe on top and repeat the process.

Every three or four layers, add very thinly sliced strawberries to the ganache. Continue this process until the final crêpe is placed, reserving some ganache for decoration.

On the top crêpe, create small decorative accents with the remaining ganache and arrange halved strawberries on top.

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