One of my friends on Cookpad ("weeeek") said that I didn't have a crepe recipe uploaded! That was my motivation for uploading this.Adjust the amount of granulated sugar to taste. (We usually add 25 g.)I usually let the Step 7 batter rest for half a day.Be sure to mix the batter up again just before you cook it. For about 8. Recipe by ko-ko

Making the same chocolate for Valentine's Day every year is boring!I don't like having to deal with fussy recipes, but I really like chocolate that's presented nicely! That's how I came up with this little recipe.-If you don't let the pie crusts completely cool, they will melt the chocolate cream when you sandwich it, so be careful.-If you're making this in the winter, you can store it at room temperature. If you store it in the refrigerator, the pie crusts' texture will become half as crispy.-You can also bake the pie crusts in a toaster oven.-You can also brush the surface of the pie crusts with an egg wash before baking. For 8~10 pieces. Recipe by Yucchan**

This mille-feuille has an extraordinary balance between the caramel and the banana. Using an IH induction cooker helps the caramel to cook smooth and even, and also keeps from getting too hot while simmering. It's very convenient.Before baking the pie crust, make sure you use a fork to poke some holes for ventilation. After you break up the puffing once, if it begins to expand again, break it once more.I used Heavy Cream, I used a 36-37% low-fat dairy cream. Recipe by sweetsnote

#MangoMangoIt's a quiet interesting, delectable and easy recipe, which can be easily adapted to individuals taste and choice. Now being King of Fruit season Mango, I've made a pastry filling with fresh mango pulp to the whipping cream and icing sugar. Regular puff pastry base is made with all purpose flour,butter, salt and freezing cold water. Fresh chopped Mangoes are used for garnishing. This is a quiet interesting dessert with all elements of crunchiness, creaminess with fresh chunkiness of mango fruit and lovely bits of coconut.

Using flaky puff pastry and jam that I always have on hand, I can make these mille-feuille jam pies whenever I want.The pastry won't puff up well if you pierce it too much before baking and it will be difficult to slice into 3 layers. So don't pierce the pastry at all, or just make a few holes in each pastry with a bamboo skewer. Recipe by *akina*

I am a bit impatient, so this recipe is very handy as I can make it whenever I want.Don't knead the butter and flour together. Cover the butter with the flour and cut into it.When you roll out the pastry, if it gets too soft, or if the gluten has developed and it's hard to roll out, rest the pasty in the fridge. I rest the pastry for about 20 minutes every time I roll it out. Recipe by La Land

My children and their friends decided to have a Christmas party at our house, so I've been thinking up recipes that may be a hit with the kids.Use seasoned salt such as Krazy Salt instead of the salt and pepper used in Step 1.Please adjust the baking time depending on your oven. For 2 to 4 servings. Recipe by caramel-cookie

yummy , easy to make and look good .

I wanted to use up my Seville oranges curd and came across this recipe. It looks great and they are lovely the freshest the better. I would try them with lemon curd.

I wanted to make a crepe that was delicious and easy to cut into with your fork even after time had elapsed.It's smooth, cooks easily, and can be made thinly so it looks great when layered.In order to bring out a richness I mixed in a little custard with the cream.Mille crêpes dough can be baked very thinly. Bake on high-medium heat. If you bake on low heat the moisture will jump out and you end up with dried-out dough. Add a little bit of baking powder for a crispy and fluffy dough. For mille crêpes 12 to 13 layers is the best. Recipe by Iku..

A crunchy cream puff called choux au craquelin in French.It has a top cookie crust that makes it a little more special compared to regular cream puff.Here it is filled with mascarpone that tastes creamy but not overly sweetened.

This recipe is the very first cream puff recipe I made, years ago. It has alot of steps but really is very simple and quick from start to finish. The filling is super simple but provides a very light not to sweet luscious middle! The glaze is the perfect topping to finish it up