= MATCHA Crepe =

1. Put the melted butter and eggs into a blender and blend until emulsified. Add the flour, milk, matcha powder and salt to the blender and blend until smooth. Refrigerate overnight.
2. Heat a heavy bottomed 9” non-stick pan over medium low-heat until hot. Butter the pan, then use a paper towel to wipe out the extra butter. The surface of the pan should be slick but there shouldn’t be any pools of butter.
3. Add 2 tablespoons of batter to the center of the pan, and then quickly swirl the batter around to make a crêpe the size of the bottom of the pan. If the batter solidifies before you’re able to spread the batter out, your pan might be too hot. Try keeping the pan off the heat for a few second before you add the batter.
4. When the crêpe no longer appears wet on top it's ready to flip. Use the corner of a spatula to peel up an edge, and then carefully use your fingers and spatula to peel away and flip the crêpe. The edge of the crêpe should be dry enough that it shouldn't be too hot, but be careful not to burn yourself on the pan.
5. The crêpe should only need 15-20 seconds on the second side to cook through. Transfer the cooked crêpe to a plate (stack the crêpes on top of each other to prevent them from drying out), and then continue making the rest of the crêpes. If the non-stick coating on your pan isn’t damaged you shouldn’t need to butter the pan again, but if the crêpes start sticking to the pan, keep buttering the pan

= Cream =

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in.
4. Blend the red bean chunks (don't over blend into paste)
5. Mix cream with red bean paste
6. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

= Crepe continue =

1. Whip the cream, and then add the powdered sugar when the cream starts holding soft peaks. Continue whipping until it holds firm peaks, but be careful not to over whip the cream or the fat will start to separate.
2. Gently fold the whipped cream into the cooled custard using a spatula. If the pastry cream is loose, place it in the fridge to firm up.
3. To assemble the cake, put a crêpe down on a flat plate or serving platter, then spread an even layer of cream about the thickness of the crêpe. If you make the layer too thin, there won't be enough cream in the cake. If you make it too thick, the cake won't hold its shape when you go to cut it. There should be plenty of pastry cream, so don’t worry about running out, but don’t try to use it all.
4. Continue layering, saving the best-looking crêpe for the top layer. Once your cake is assembled, cover and refrigerate it for at least 4 hours or overnight to allow the moisture from the pastry cream to redistribute into the crêpes.
5. To finish the cake, sprinkle orange zest
   

= Anko =

1. Soak the azuki beans over night
2. Rinse azuki beans
3. Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.
4. When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes
5. Throw away water and put the azuki beans into a sieve.
6. Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering.
7. Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. You will be cooking for 1+ hour.
8. Add sugar in 3 separate times and mix well. Turn up the heat to high and stir constantly. Even after boiling, keep the heat on high. When the consistency is similar to the picture on the right below, turn off heat. Anko will thicken when it cools. Add salt right before you finish mixing.
9. Pour into a container to cool down. Do not leave it in the pot. Cover with plastic wrap and keep in the fridge to store after cool down

= DURIAN CHEESE =

1. Double-boil durian flesh in pot and stir till softened. Add sugar. Cool it down.

2. Beat whipped cream in mixer in slow speed.

3. Add in durian paste and beat on low speed to combine them together.

4. Scoop durian cream into pastry puffs and dust them off with sugar.

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for at least 1 hour. (This allows the bubbles to subside so the crepes will be less likely to tear during cooking.) The batter will keep for up to 48 hours.

2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool, you can stack the crepes, they will not stick to each other.

3. Continue until all batter is gone

4. In a large saucepan, bring water, sugar, cornstarch and nutmeg to a boil; boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm. Yield: 1-1/4 cups.

5. In a saucepan, melt dark chocolate

6. Cut peaches into medium cubes & drain

7. slightly Press peach cubes