Step 2

Add material A into the pot and mix well.

Step 3

Make a groove in the center of the material and pour in the broken eggs. From the center, use a stirrer to gradually mix with a small amount of surrounding powder materials.

Step 4

When the temperature of butter in step 1 drops to about 65 degrees, add it into the basin in step 2 and mix well.

Step 5

After all the materials are mixed evenly, add a small amount of milk several times to make it mix evenly with the batter and blend in.

Step 6

When the batter becomes smooth, strain it into a measuring cup.

Step 7

Bake the batter into 18 pieces of cake crust in the amount of 30ml each (I didn't use cups at first, they are thick and thin, so there are not as many as 18 pieces).

Step 8

Make caramel cream filling. Heat water and fine sugar in a pot with high fire, and heat until caramel color while shaking the pot.

Step 9

Turn off the fire, add whipped cream (60g), stir from the bottom of the pot to make caramel and whipped cream stir evenly, and then move to a basin to cool.

Step 10

Will be sent with whipped cream to six points. At first, only a small amount of whipped cream was added to the caramel of 08 to make it blend.

Step 1 1

Add the remaining whipped cream into step 10, cool the basin with ice water, send it to about 8 minutes, and cool it for later use.

Step 12

Make chocolate cream filling. Put whipped cream in the wet pot and heat it with high fire. Add chopped chocolate and a pinch of sea salt after boiling.

Step 13

Directly transfer the materials to the basin, let it stand for about one minute, and then start stirring until the chocolate is completely melted after it is warm, and let it cool for later use.

Step 14

Immerse the basin in ice water and send it to eight points for easy application (I hit it almost completely, and it doesn't matter)

Step 15

Place a piece of crepe in the center of the turntable and spread it with caramel cream.

Step 16

Overlap crepes, coat with chocolate milk and whipped cream, and repeat the steps of 15- 16 to overlap other cakes.

Step 17

Fold it to the last piece, gently press it from above by hand, and arrange it into a dome shape at the same time.

Step 18

Wrap with plastic wrap and set in the refrigerator for at least 1 hour.

Step 19 Sift chocolate powder on the cake surface for decoration.