Green Tea Mille Feuille Cake

23 Dec

For years, I have been obsessed over Lady M’s Green Tea Crepe Cake. I love the Asian influence of the green tea with the traditional crepes and pastry cream. But since their cake costs $80, its a bit on the pricey side. I’ve made traditional mille feuille cake before, but have been wanting to try my own green tea version.

I was hosting a potluck dinner party with my Korean girlfriends so thought a Green Tea Mille Feuille cake would be the perfect dessert. So decided to give it a try especially for the girls!



The crepe batter and pastry cream need to be made the day before assembling the cake.

Crepe batter — In a small pan, melt the butter until lightly browned, then remove from heat and set aside. In a separate small pan, warm the milk until steaming, then remove from heat and set aside to allow to cool slightly. In a large bowl mix together the eggs, flour, sugar, matcha powder and salt with a hand mixer on low-speed. Slowly add in the warm milk and browned butter. Pour the batter into a tightly sealed container to refrigerate overnight.


Pastry cream — In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth. Bring milk to almost a boil in a saucepan over low heat. Remove from heat and slowly whisk the milk into the egg mixture. Put all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and comes to a boil. Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.


When the pastry cream is cooled, fold in 2 tablespoons of whipped cream. Refrigerate mixture overnight until thick.


The next day when you’re ready to make and assemble the cake, remove the crepe batter from the refrigerator and bring to room temperature. Line baking sheets with parchment paper. Cook the crepes in a lightly buttered or oiled crepe pan. This is the hardest part of the recipe. The first 2 or 3 always end up tearing or just not looking right, which is fine because I eat the scraps. Once you get the hang of it, the crepes will get done quickly. Take each crepe out of the pan and let them cool. A traditional mille feuille cake uses 20 crepes. If you end up with a few less or a few more, that’s totally fine.

Remove the prepared pastry cream from the refrigerator. Whip 2 cups of heavy cream with 1 tablespoon sugar and 2 teaspoons matcha powder. Gently fold the whipped cream into the prepared chilled and thickened pastry cream until fully combined (you don’t want any lumps).


Now you’re ready to assemble the cake! Place one crepe on a plate and cover with a thin layer of the pastry cream. Cover with another crepe and repeat with the pastry cream. Keep repeating this process until you’ve reached 20 layers. The 20th crepe will be the top layer (I always set aside the prettiest looking crepe for the top). Refrigerate the finished cake for at least 2 hours. Take out of the refrigerator an hour before serving.


I like to make a green tea whipped cream to serve with the cake. Whip together the whipping cream, sugar, vanilla, matcha powder. If you have extra pastry cream, just add that too (you don’t want to waste that good cream). You can either serve a scoop with each cake slice or you can use a pastry bag to pipe a design of whipped cream.


The verdict? It was a success with the girls! Lady M’s got nothing on this Korean girl!


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