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Explore ASMR Cooking / How to make Summer Mille-Crepe with White Chocolate Cream with 4,165,063 views, 107,326 likes, and 3,252 comments. Experience the impact of this video content that has captured audience attention.

Cacao! ∴∵ゞ(´ω`*) ♪ Although it's already in the middle of summer, I am taking a questionnaire about sweets the audience want to eat in the summer. Rich chocolate sweets are also good, but it is time to want to eat refresh sweets. It is the perfect summer mille-crepe even at such times. Because the ingredients of the blue chocolate used for Valentine's Day was left, I tried to use it by mixing it with the crepe dough. [SNS] Twitter : https://twitter.com/chocolateSeijin instagram : https://www.instagram.com/chocolate_cacao_seijin/ niconico : https://www.nicovideo.jp/user/1044719/video cookpad : https://cookpad.com/kitchen/1890523 [Special Ingredients] ■ Natural blue powder pigment / Agri-Life Butterfly Pea http://amzn.to/2D1tSYe ■ Vita Craft Frying Pan Egg Pan Sophia II 1780 https://amzn.to/2uo3t1A ■ Couvertur White Chocolate VALRHONA 'FEVE IVOIRE' 150 g https://amzn.to/2JsqF3f * If making with the same size (number of sheets, height) as the video, please make it twice the amount below. The amount of the finished cake in the video has 17 sheets, and the amount below is for 11 sheets. [Ingredients] (about 11 crepes) ■ Chewy crepe dough using butterfly pea powder A - Butterfly pea powder: 3 g A - Milk: 20 ml B - Strong flour: 100 g B - Granulated sugar: 40 g B - Salt: 1 g (two snaps) C - Whole egg: 1 piece C - Milk: 280 ml ■ White chocolate cream A - Whipping cream: 100 ml A - Granulated sugar: 10 g B - Whipping Cream: 100 ml B - White chocolate: 50 g ■ Nappage White sugar: 5 g Powdered gelatin: 2 g Water: 45 ml [Directions] ■ Chewy crepe dough using butterfly pea powder 1. Sift the butterfly pea powder of A and melt it with milk. 2. Sift B together, add C and mix and crush small lumps. 3. Put the dough in a refrigerator for 1 hour or more. 4. Pour 40 ml of dough into the egg pan and bake it. 5. Let the dough cool and pile it up. Wrap and cool it down. ■ White chocolate cream 1. Put granulated sugar in whipping cream, whip the cream soft peaks form (about 50% hard) by using ice, and cool it. 2. Chop white chocolate. 3. Boil the cream of B and put it in 2 to emulsify. 4. Mix 1 and 3 together, complete by whipping more. ■ Nappage 1. Mix all the ingredients in a small bowl that you can use it for microwave. 2. Microwave it for 20 seconds with 600W, mix well again to melt. 3. If all the powders are melted, cool it down in the refrigerator for about 10 minutes. ■ Blue mille-crepe chocolate 1. Put chocolate cream between chilled crepes and pile up. 2. Apply the cream flat on the top and cool it to make it hard little. 3. Once cream solidified, put berries on top. 4. Do Nappage to fruits, Put mint beside fruits, cooled again and completed. ■ Blue food color https://amzn.to/3G6Mz9H ■ Vita Craft Frying Pan Egg Pan Sophia II 1780 https://amzn.to/2uo3t1A ■ Meiji Whipping Cream meiji Tokachi 45% http://amzn.to/2CdExiT ■ Couvertur White Chocolate VALRHONA 'FEVE IVOIRE' 150 g https://amzn.to/2JsqF3f ■ Cassette stove Iwatani MIYABI 3.5 kW CB-WA-35 http://amzn.to/2vuv7ZY ■ Kitchen scissors Toribeseisakusho Kitchen Sputter KS-203 http://amzn.to/2gqjBvJ ■ Oven range Panasonic NE - BS 801 (out of production) (New model) http://amzn.to/2vuvqEe ■Camera : SONY α7SⅡ http://amzn.to/2vu8EfC ■Lenz : SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS http://amzn.to/2wDqsEQ Nikon AF-S Micro NIKKOR 60mm f/2.8G ED http://amzn.to/2wDj8cq Carl Zeiss Makro Planar 50 mm F 2 / out of print TAMRON : SP 90mm F/2.8 Di MACRO 1:1 VC USD (Model F017) http://amzn.to/2wDqsVm ■ Microphone: SENNHEISER MKH 416 - P48U3 condenser microphone https://amzn.to/2t5Y3aQ SONY XLR adapter kit XLR-K2M https://amzn.to/2M3yFti

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