Tiramisu Crepe Pouch Recipe

Instructions

1. Mix the eggs with sugar and salt, then add instant coffee powder and vanilla extract and mix.
2. Sift the soft flour, add a little milk and mix, then add all the remaining milk and mix. Add the melted unsalted butter and mix.
3. Filter the dough through a sieve, put it in a beaker, and let it rest in the refrigerator for 1 hour.
4. Mix sugar and instant coffee powder in warm water.
5. Mix the rested dough once, pour the dough into a pan heated over low heat, spread it thinly, and when bubbles rise, turn it over to cook and cool.
6. Add sugar to the mascarpone cheese, loosen it gently, and add the whipped cream that is diluted about 60%, and mix to make the cream.
7. Cut the chocolate sponge cake sheet into a circular mold to fit the size of the muffin mold.
8. Cut the crepe dough into 8 pieces except the center using scissors, shape it into a muffin mold, and fill it with cream.
9. Put a chocolate sponge cake sheet on top and soak it in coffee syrup. Then cut the crepe left on the side with scissors and wrap it in the middle.
10. Put the bowl on the frame and fix it in the shape, and then harden it in the refrigerator for 3 hours.