How to Make Hélène Darroze’s Legendary Crêpe Cake with Matcha Tea: Two Desserts in One

Recognized as one of the most influential figures in the world of haute cuisine, Hélène Darroze brings to life a gastronomic vision where creativity meets conviviality at her restaurant Jòia in Paris. With this mille-crêpes, the chef reinterprets a classic dessert from home, transforming it into a work of pastry art.

The innovation of this dessert lies in the interplay of flavors: the herbaceous notes of matcha tea blend with the citrusy freshness of Japanese yuzu, enveloped by the creaminess of mascarpone. Each delicate layer is a discovery, resulting in a dessert that is both comforting and inspired by the East.

“A classic family dessert that would hold its own on a gourmet table. I’ve put my own spin on this mille-crêpe with an exotic twist: yuzu lemon, matcha tea, and mascarpone. Every layer of cream is a delight. And it’s beautiful, too. When I posted a photo online, I was immediately flooded with comments: ‘We absolutely have to try this!’ If you don’t have the patience to make this little masterpiece, come to Jòia. I’ll be waiting for you there.” This is how the renowned chef introduces the cake in her statement for Vins et Gastronomie. And now, let’s get to work!

Matcha Mille-Crêpes with Yuzu Cream

Ingredients

For the crêpe batter

• Whole milk: 1.25 liters
• Flour: 500 g
• Butter: 150 g
• Powdered sugar: 120 g
• Whole eggs: 5
• Egg yolks: 5
• Matcha tea: 7 teaspoons

For the yuzu and mascarpone cream

• Mascarpone: 260 g
• Whipping cream (35% fat): 300 g
• Powdered sugar: 60 g
• Yuzu: 1 fruit (grated zest) (alternatively: 1 organic lemon)

Instructions

1. Preparing the cream base

1. Finely grate the yuzu zest using a Microplane grater.
2. In a bowl, gently mix the grated zest with the powdered sugar and liquid cream.
3. Gradually pour the creamy mixture over the mascarpone (placed in a second bowl), stirring with a whisk until you obtain a smooth, homogeneous cream.
4. Transfer the cream to the bowl of a stand mixer and let it rest in the refrigerator for at least 4 hours.

2. Preparing the Batter and Baking

1. Place the matcha tea in a bowl and gradually add the milk, stirring thoroughly until the powder is completely dissolved.
2. Crack the whole eggs into a bowl, add the egg yolks, and beat quickly. Gradually pour in the matcha milk in a thin stream, stirring gently with a whisk.
3. Place the flour and powdered sugar in a mound in a large bowl. Pour the liquid mixture of milk and eggs into the center and beat until the batter is lump-free.
4. Stir in the lukewarm melted butter, then strain the entire batter through a fine-mesh sieve.
5. Let the batter rest in the refrigerator for at least 1 hour.
6. Heat a nonstick skillet and cook the crêpes one at a time. Let them cool completely before assembling.

3. Whipping, Assembly, and Resting

1. Once the crêpes are cool, remove the cream from the refrigerator and whip it with an electric mixer (or in a stand mixer) until it reaches a firm, fluffy consistency.
2. Place the first crêpe on a serving plate or tray. Spread a thin, even layer of the mascarpone and yuzu cream.
3. Cover with a second crêpe and repeat the process, alternating layers of crêpes and cream until all ingredients are used up, finishing with the last crêpe on top.
4. Place the assembled cake in the refrigerator for at least 6 hours (to allow the structure to set perfectly).
5. Before serving, dust the surface with a light dusting of matcha tea.

Contact Information

• Restaurant: Jòia by Hélène Darroze
• Address: 39 rue des Jeuneurs, 75002 Paris, France