olive oil for frying的八卦，Yahoo名人娛樂都在討論

今日教大家
📌芝士磨菇雞胸
📌吊燒雞
📌煎鵝肝
📌麵包布丁

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SANISWISS 🇨🇭消毒除油除味（只限香港）
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只限馬拉， 新加坡粉絲連結
https://www.lazada.sg/terra-sol/?q=All-Products&langFlag=en&from=wangpu&lang=en&pageTypeId=2
♦️Vip Code:maria 2♦️

Whatsapp🔻64188222
https://wa.me/85264188222?text=%E8%A8%82%E8%B3%BCSaniswiss%E7%94%A2%E5%93%81
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護膚品 及 廚具及枕具購買連結🔗🔗
nine9Nine9 Shop
👉VIP Code : MAMA20
📌http://nine9nine9shop.com
📱Whatsapp:+852 94002845
✉️info@9-beauty.com

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鵝肝和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1＋禮物2+免費送貨
$1000送可調式牛油果及水果刮刀
$2000再送扭擰調理夾

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中英對照食譜
再一次多謝義工團的幫忙🙇‍♀️🙇‍♀️

💥麵包布丁💥
麵包材料
📌雞蛋2隻
📌提子麵包半個，方包3塊
📌乾提子適量
📌白砂糖70g
📌玉桂粉1/2茶匙
📌鮮奶1杯
📌牛油60g（已溶）
📌焗爐用的長盤
吉士醬材料
（建議用一半份量，除非想整多少少吉士醬另有用途。）
📌蛋黃4隻
📌鷹粟粉30 gram
📌 鮮奶390 ml
📌鮮奶100 ml
📌白砂糖35g
📌 白砂糖2湯匙
📌牛油2茶匙
麵包做法
1. 雞蛋2隻放入大碗用手動打蛋器打均，之後加入白砂糖一起再打均。再加入玉桂粉，鮮奶，牛油，打均。
2. 長盤底掃上牛油。
3. 把提子麵包，方包，乾提子，均勻地鋪滿長盤內。
4. 把已發均的蛋漿倒入長盤內。之後稍等片刻，讓麵包把蛋漿全吸索。
5. 放入焗爐，調較溫度180度，共35分鐘。
吉士醬做法
6. 倒入390 ml鮮奶在平底鑊，加入白砂糖35g，用細火慢慢煮滾至起泡。
7. 另一邊把蛋黃放入大碗內，加入2湯匙白砂糖，用手動打蛋器打均至起泡。
8. 加入鷹粟粉，再打均，再把100 ml鮮奶分2次加入，攪均。
9. 把步驟6的鮮奶離火稍為攤涼大約30秒，之後逐少逐少倒入蛋漿內，邊倒邊攪均。（不可以停止攪均動作）
10. 把步驟9已攪均的鮮奶蛋漿倒回入平底鑊，開細火，再不斷攪均直到杰身，再放入牛油熄，杰身可熄火。
11. 麵包焗好後，放自己喜歡的份量在碟上，再倒入適量已煮好的吉士醬，即成。（如麵包焗好後，吉士醬放涼後太杰身，可以加入少許鮮奶稍為煮熱，稀釋一下吉士醬。）
Bread Pudding with Custard Sauce
(YouTube video starts at 6:49. Skip 44:51 for final process.)
Ingredients:
Eggs - 2
Sugar - 70g
Cinnamon powder - ½ tsp
Milk - 1 cup
Melted butter - 60g
A bowl of mixed raisins and cranberries
Assorted breads - hand tear into small pieces
Custard Sauce ingredients: (suggest to use half portion)
Milk - 390ml
Sugar - 35g
Egg yolks - 4
Sugar - 2 tbsp
Corn flour - 30g
Milk - 100ml
Melted butter - 2 tbsp
Methods:
1. In a mixing bowl, add in 2 eggs and 70g sugar and beat until sugar has melted. Add in 1 tsp cinnamon powder, 1 cup milk, 60g melted butter and mix well. Set aside.
2. Grease a baking pan and add in bread pieces, scatter raisins and cranberries evenly over pan, and pour in batter prepared in Step 1.
3. Wait for batter to soak up by the bread pieces before baking it at 180C (356F) in the oven for about 30 minutes until golden brown.
4. To cook the custard sauce, in a cooking pot, add in 390ml milk, 35g sugar, and turn on LOW heat and cook until the sugar has melted and starting to bubble. Let it cool. Set aside.
5. In another mixing bowl, add in 4 egg yolks, 2 tbsp sugar, and beat until sugar has melted and frothy then add in 30g corn flour, and mix well. Add in 100ml milk in two portions and mix well. Slowly add in the milk batter prepared in Step 4 bit by bit and continue whisking to avoid cooking the egg yolks.
6. Pour the entire batter back to the cooking pot and cook on LOW heat until it has thickened by continuously whisking about 3 minutes and lastly add in 2tbsp of melted butter for the aroma and mix well. Set aside.
7. To serve, scoop couple of spoonful of baked bread on a serving plate. Add WARM custard sauce on top. Serve with ice cream, optional.
If the custard sauce is too thick, just mix in a bit of milk to thin it.
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💥煎鵝肝💥
材料:鵝肝，啤利或青蘋果
調味料:鹽，黑胡椒，白醋
步驟:
1 切好啤利加上白醋 待用
2 鵝肝稍解凍切厚片加麵粉撈勻
3 燒熱鑊不用油放鵝肝煎至香加鹽及胡椒粉，趁鑊熱放啤利煮熱盛起後鵝肝放面
Pan Fried Foie Gras – Goose Liver
(YouTube video starts at 55:47.)
Ingredients:
Goose liver - (defrost and slice into thick slices)
Pear - 1 (peeled and shredded)
White vinegar
Flour
Salt
Black pepper
Methods:
1. In a bowl, add in shredded pear and a bit of white vinegar. Set aside.
2. Coat the goose liver with a think layer of flour.
3. In a frying pan, DO NOT add oil. Turn on MEDIUM - LOW heat and add in goose livers and fry until both sides are golden brown. Transfer to a plate. Sprinkle salt and black pepper on top.
4. In the same frying pan, heat up the shredded pear and white vinegar. Transfer to a serving plate. Place a piece of fried goose liver on top. Serve.
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💥吊燒雞💥
材料: 雞一隻
調味料: 鹽胡椒粉五香粉
脆皮水: 白醋三湯匙，大紅淅醋二湯匙，一大湯匙麥芽糖
步驟:
1 雞捽洗乾淨，撕去肥膏，索乾水，雞身用胡椒粉，多些鹽塗勻，雞肚用鹽，胡椒粉半茶匙，五香粉大半茶匙塗勻醃20-30分鐘
2 雞頭先放滾水中淥10-20秒，手執雞頭用滾水淋雞身至雞皮轉色(不要浸)吊起
3全身塗上脆皮水(包括雞腋下)吹乾，6-8小時內重複以上步驟共三次
備註: 焗爐，氣炸鍋或燒烤爐都可以，時間約半小時
Hang-Dry Crispy Roasted Chicken
(YouTube video starts at 37:51. Skip to 48:59 for final process.)
Ingredients:
Chicken - 1 whole (wash, remove excess fat, and pat VERY dry)
Marinate ingredients:
White pepper - ½ tsp
Salt - more than usual
Five spice powder - ½ tsp or more
Crispy glazing ingredients:
White vinegar - 3 tbsp
Chinese red vinegar - 2 tbsp
Maltose - 1 tbsp (for glossy crispy skin)
Methods:
1. Marinate the whole chicken with more salt than usual. Marinate only the cavity with five spice powder and white pepper. Let it stand for at least 20 to 30 minutes the most.
2. In a bowl, add in white and red vinegar, maltose, and warm up a bit in the microwave. Stir and mix well with a pastry brush. This is the crispy glazing liquid.
3. In a cooking pot, add water and bring to a boil. Add in the chicken head and neck first by grabbing the back of the chicken and cook for about 20 seconds. With a towel, cover the chicken head and hold tight with one hand over the cooking pot while pouring hot water over the chicken with a ladle with the other hand for about 20 seconds and until the skin turns light yellow.
For roasted duck, add peppercorn, star anise, bay leaf, and sugar to marinate and use the same method as above.
4. Hang the whole chicken for 6 – 8 hours. Place a tray underneath the chicken to collect the drippings. Brush a layer of the crispy glazing liquid over the entire chicken including corners of wings. Repeat this glazing process 3 times during the 6 – 8 hours of dry hanging the chicken.
5. Air fry or bake in the oven for first 20 minutes at 200C (392F) for it to brown then reduce heat and bake for further 10 minutes until cooked.
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💥芝士磨菇雞胸💥
村料：
📌雞胸
📌白色草蘑菇 (原個放盆底用在第5步驟。準備一些切碎在第7步驟用)
📌切達芝士 (cheddar cheese)
📌莫扎里拉芝士(mozzarella cheese)
📌蒜頭及乾蔥各一個🧄
📌麵粉
📌牛油
📌欖油
📌牛奶一杯
📌水
調味料：
📌鹽、蒜鹽
📌黑胡椒粉
📌雞粉或菇粉
做法：
1.煮之前先將雞胸浸在加了少許鹽的水中1 小時 (會令它煮後不會鞋)
2.在雞胸中間開一個洞做成一個好似口袋/荷包狀(pocket) *注意不要介斷或介得太深* 萬一荷包的開口介得太大; 可用牙籤連結補救*
3.用鹽或蒜鹽、少許胡椒粉淹雞胸. 因為是雪雞關係所以要放少許雞粉；或可用茹粉
4. 將牛油紙(用錫紙更好)搾一搾再塞入雞胸的荷包內幫助定型，待用
5.白蘑菇原個先放些麵粉炒一炒. 平均分放在盆的底部再加一匙多小小的麵粉撈勻, 另加些黑胡椒，蒜鹽及牛油分小塊平均放在菇面待用
6.用鑊中，加入欖油和牛油先煎雞胸，將雞胸放下定了荷包的型，然後放在盛了蘑菇的盆面上，待用
7.用同一隻煎完雞胸的鑊和油，加入切碎的乾葱及蒜頭各一粒炒香, 加入切碎的蘑菇, 然後再加二小匙麵粉炒幾下，另加入牛奶和少許水再炒熱，倒入荷包和盆內
8.焗之前在盆面放些碎的切達及莫扎里拉芝士（cheddar and mozzarella cheese）
9.將盆放入氣炸煱或焗爐用180度焗10分鐘後，拿出來再放多些芝士再焗5-8分鐘，再焗的時間視乎蘑菇有沒有排出水份
Baked Cheese Mushroom Stuffed Chicken Breast
(YouTube video starts at 22:28. Skip to 52:59 for final process.)
Ingredients:
Chicken breast - 3 pieces (soaked overnight in salt water for tenderness, pat dry and slit a deep hole on the side to create a pocket)
Button mushrooms
Shallot - 1 clove (minced)
Garlic - 1 clove (minced)
Flour
Milk
Marinate ingredients:
White pepper - to taste
Garlic-salt - to taste
Chicken bouillon powder - a pinch (for more flavor for previously frozen poultry)
Black pepper - to taste
Topping ingredients:
Cheddar cheese
Mozzarella cheese
Methods:
1. Marinate chicken breasts with white pepper, garlic-salt, chicken bouillon powder and stuff a piece of parchment paper or aluminum foil paper in the pocket to mould the shape of each of the chicken breasts. Set aside.
2. In a baking pan, add in button mushrooms, flour to coat and mix well, and add in white pepper, garlic-salt, and black pepper to taste. Spread butter pieces on top. Set aside.
3. In a frying pan, add in olive oil, butter, chicken breast with the pocket side down including the parchment paper inside and fry briefly until the shape is formed and lightly fry on all sides then remove the parchment paper. Transfer to a plate and set aside.
4. In the same frying pan with leftover flavor, add in minced shallot and garlic, flour, milk, and cook until well incorporated. Set aside.
5. To assemble, stuff the chicken breast with some button mushrooms and place it on top of the baking pan in Step 2. Pour shallot and garlic sauce inside the pocket of the chicken breast and over the pan. Sprinkle cheese toppings on top.
6. Air fry for 12 minutes at 180C then add more cheese toppings on top and air fry for another minute or longer depending on the moisture from the mushrooms.

今日教大家煮
📌西班牙海鮮飯
📌鳥結糖
📌蟹粉豆腐

🍏🍏蘋果膠 購買Link 🔗🔗🔗
英文: https://bit.ly/3nPMAGZ
中文：https://bit.ly/3iYfrp2
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2020年10月31號 Live 食譜 Recipes
特別鳴謝義工團的食譜🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

西班牙海鮮飯
材料：
📌橄欖油
📌雞脾肉切大塊
📌洋蔥切粒*不要切太細
📌番茄切塊
📌葡國臘腸切粒(可用其他腸替。
如意大利腸等)
📌長紅色辣椒🌶️ 切粒和長條
📌枝豆或青豆
📌魷魚切圈
📌黑橄欖切粒
📌鮮蝦
📌青口
📌花蛤 clams
📌米 2杯至2 1/2半 (不一定要用
西班牙米可用家中食開的珍
珠米或絲苗米.不用洗因會
洗走表面的電粉質和粘性)
調味料：
📌洋蔥
📌蒜頭
📌蔥頭
📌鹽
📌香葉bay leaf 1片
📌黑胡椒粉
📌蕃紅花少許一捏左右saffron(先
用水浸下才會出味)
📌蕃茄膏
📌甜椒粉Paprika 1 茶匙
📌龍蝦湯*可用雞湯或清水也夠味
因有很多食材
📌白酒(隨意可以不加)

1. 加橄欖油入熱鑊中，首先爆香洋葱. 同隻鑊的另一邊煎香一面的雞肉至金黃先才可以反轉另一面煎. 爆香一邊雞肉後加入些鹽，香葉和黑胡椒粉

2. 加入蒜頭爆香至雞肉兩面都至金黃色便可炒勻. 另加入蕃茄粒再炒勻, 再加入葡國臘腸粒，炒香再加紅甜椒粒, 炒幾下先加入蕃茄膏繼續炒下加入魷魚再炒幾下然後加入龍蝦湯及浸了水的蕃紅花炒勻

3. 放入沒有冼的生米以十字形灑在(2)上面慢慢將米按入湯中便會均勻分佈再加入2匙鹽及1茶匙甜椒粉煮一陣⚠️注意不用撈勻住

4. 加入黑橄欖粒入(3), 蓋上鑊蓋, 轉中火繼續煮十分鐘(不用全程用猛火). 中途煮了5分鐘左右後加入枝豆上蓋

5. 落完枝豆2分鐘後放青口入飯面後上蓋, 過1-2分鐘後把蝦和花哈平均放在飯面. 再灑入蔥頭，紅長椒條, 紅椒粒蓋上鑊蓋轉細火煮多3分鐘左右或至收曬水. 西班牙海鮮飯完成👏🏻😋

YouTube Live – October 31, 2020 Recipe English Version
Seafood Paella
(YouTube video starts at 0:23.)
Ingredients:
Rice - of your choice about 2 ½ cups (450ml) (uncooked and unwashed to retain its outer starch for sticky texture when cooked)

Chicken thighs/legs - chopped
Portuguese sausage - sliced (optional to replace with Italian salami or any sausage of your choice for meat flavor)

White onion - chopped
Garlic - chopped

Cuttlefish - sliced (must be added first with uncooked rice to bring out the seafood aroma)
Mussels - (to be added last)
Shrimps - (to be added last)
Clams - (to be added last)

Tomato - diced
Red bell pepper - diced and sliced
Edamame - (or regular green peas)

Seasonings:
Olive oil - (MUST use olive oil)
Salt
Black pepper
Bay leaf
Tomato paste
Lobster stock - (or replace with chicken stock or just plain water is good enough)
Saffron Threads - a pinch (must use) (soak in a half small bowl of water to bring out the aroma)
Paprika - about 1 tsp (must use)
Black olives - sliced
Shallots - sliced
Red long chili - diced
White wine - optional

Methods:
1. In a heated wok, add in olive oil, onion, and chicken pieces. Add salt, black pepper, and bay leaf to the chicken, fry until golden brown and fragrant, then flip to the other side. Avoid moving the chicken too much when frying.

2. Add in garlic, tomato, Portuguese sausage slices, diced red bell pepper, tomato paste, cuttlefish, and stir fry until fragrant. Add in lobster stock to cover all ingredients and pour in saffron threads water, including the saffron threads, and mix well.

3. Add in uncooked rice by pouring in the wok in a cross design. Using a spatula, spread uncooked rice evenly around the wok. DO NOT mix. Sprinkle in salt and paprika to taste. Add in black olives, edamame, cover wok with lid, and cook on MEDIUM heat for 10 minutes.

4. After 10 minutes, add the mussels to the wok by sticking into the rice. Arrange the shrimps, and clams on top of the rice, sprinkle in shallots, red long chili, red bell peppers slices, cover lid, and cook for further 3 minutes on LOW heat or until all liquid has absorbed. Serve.

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鳥結糖

材料
📌 無鹽牛油 50克
📌 白色棉花糖 150克
📌 紅莓乾 50克
📌 開心果 70克
📌 奶粉 100克
📌 食用米紙 適量

做法
1. 牛油落鑊，用細火煮溶，之後放入棉花糖，慢慢煮溶，直至成糖漿。
2. 放入奶粉攪均，之後熄火。
3. 倒入開心果，紅梅乾，再攪均。
4. 準備平底長方形鐵盤，鋪上食用米紙，之後倒入步驟3已攪均的棉花糖漿，再用刮刀壓平，之後利用刮刀整成長方形，高度按自己喜歡，之後再推向盤邊，令長方形形狀更出。之後放入雪櫃冷藏大約15-20分鐘。
5. 取出已雪凍的鳥結糖，切條，再切成長方形粒狀，上碟，即成。(或者可以用食用米紙包成糖果)

Nougat
(YouTube starts at 43:12.)
Ingredients:
Unsalted Butter - 50g
Marshmallows - 150g
Milk powder - 100g
Pistachio - 70g
Dried cranberries - 50g
Edible glutinous/sticky rice paper

Methods:
1. In a heated pan, add in butter and melt it completely on LOW heat.

2. Add in marshmallows and melt them completely. TURN OFF heat.

3. Add in milk powder, pistachio, dried cranberries, and mix well.

4. Transfer to a tray lined with parchment paper. Flatten it smooth, and freeze it. Once cooled, cut into nougat sizes, and wrap each one with edible glutinous rice paper. Serve.

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蟹粉豆腐

薑粒 大約1湯羮
豆腐 1磚
蟹粉 3湯羹
上湯 2罐
粟粉 2茶匙
陳醋 1湯羹
麻油 1茶匙
蔥花 小許
紅蘿蔔半個

做法：
1. 紅蘿蔔用匙刮成蓉
2. 鑊燒至微熱下油(大約兩湯匙),倒入紅蘿蔔茸,略炒，加入姜茸，繼續用慢火炒香
3. 加入蟹粉，再炒一會，然後倒入上湯(留少許稍後開粟粉水用)，此時可調高火力。
4. 豆腐切大粒，加入煲內，再加少許胡椒粉，陳醋，麻油拌勻。
5. 粟粉用預留的上湯開成粉漿，加入煲內，倒入時要輕輕攪拌。湯滾後加入蔥花，關火即成。

*如買不到蟹粉,可以不用。可加少許菇粉增加香味。

English Version
Shanghai Hairy Crab Paste Tofu Soup
(YouTube starts at 29:36.)
Ingredients:
Shanghai hairy crab paste - a container (if unavailable, substitute with carrot bits by scraping a carrot with a spoon)
Ginger - minced
Chicken stock
Tofu - (pat very dry with paper towel and cut into cubes)
Edamame
Green onion - shredded
White pepper - to taste
Chinese mature vinegar - to taste
Sesame oil - to taste
Corn starch and water - to thicken soup
Egg white

Methods:
1. In a clay pot, add in oil and carrot bits. Cook on low heat until you get the consistency and appearance of crab paste. Add in minced ginger, Shanghai hairy crab paste, chicken stock, and tofu cubes.

2. Add in white pepper, Chinese mature vinegar, and sesame oil to taste. Stir in cornstarch and water mixture to thicken soup.

3. Sprinkle in edamame, green onion, and add in egg white. Serve.

＃20201031
＃肥媽食譜
＃mariarecipes
#肥媽easycook
＃肥媽廚房

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Meal of the day: Chicken Fried Spaghetti

Step 1: Boil 50g of Wholewheat Spaghetti for 10-12 mins
Step 2: Put 2 Tablespoons of Olive Oil to the frying Pan
Step 3: Pan fry 150g of Marinated Chicken Breast
Step 4: Throw in the cooked Spaghetti to your frying Pan
Step 5: Put a pinch of salt ,basil leaf, cajun/all purpose spices and fry to perfection!

Nutrition Facts:
Protein: 39g
Carb:31g (Fiber: 5g)
Fat: 31g
559 kcal

It's the pasta we always make and eat at the MosoGourmet house. It's easy to do and makes you seem like a skilled person. Present it with white wine and it would be perfect for Valentine's Day dinner.
*Recipe* (For 1 person)
1. Put in a tablespoon full of salt and and boil plenty of water in a pot.
2. Boil 100g pasta to be slightly hard in texture.
3. Heat 1 tablespoon olive oil in a frying pan and cook 1 bacon strip (about 15g) cut into about 1cm width.
4. Add 50g fresh cream and heat, then stop the fire for now.
5. Tear and add about 20g cream cheese, then melt.
6. Start the fire again, and add a ladle full of pasta water.
7. Add 1/2 teaspoon consomme granules and 1 tablespoon (6g) parmesan cheese, then mix.
8. Drain boiled noodles in a strainer. Here, we wash the noodles with water (we feel like it stops the stickiness). It's fine on its own, though.
9. Add and stir the pasta to 7, then serve.
10. Sprinkle parsley and put a yolk on top.
11. Enjoy with a glass of white wine.

妄想グルメ家でいつも作って食べているパスタです。簡単にできて なんとなくできる人っぽく思われるパスタじゃないでしょうか。これに白ワインでもつけて出しとけばバレンタインデーのおもてなしにもバッチリですよ。

*レシピ*（一人分）
１．大さじ山盛りいっぱいの塩を入れ、鍋にたっぷりの湯を沸かす。
２．パスタ 100gを少し固めに茹でる。
３．フライパンにオリーブオイル 大さじ 1を熱し、1センチ幅ほどに切ったベーコン 1枚（15gくらい）を炒める。
４．生クリーム 50gを入れ熱し、火を一旦止める。
５．クリームチーズ 20gくらいをちぎって入れ、ざっと溶かす。
６．再び火をつけ、パスタの茹で汁をオタマいっぱい入れる。
７．顆粒コンソメ 小さじ 1/2とパルメザンチーズ 大さじ 1（６g）を入れ混ぜる。
８．茹で上がったパスタをザルにあける。ここで私はパスタを水で濯ぎます（ベトつき抑えられる気がしてます）。そのままでも大丈夫です。
９．７にパスタを入れからめ、盛り付ける。
１０．パセリをちらし、卵黄をのせる。
１１．いただきます。白ワインも飲んじゃおう。

#WhatWeActuallyEat #carbonara #bacon #cream #pasta #mosogourmet #UsualMeal #recipe #カルボナーラ #ベーコンクリームパスタ #作り方

Ingredients for Katsu Curry (serves 2)
- Curry -
1 Large Onion (300g / 10.58oz) for coarsely-chopped pieces
1/2 Onion for 2x2cm pieces
100g Carrot (3.53oz)
2 Eggplants
2 Large Bell Pepper

2 Large Cloves of Garlic
Ginger
1 tbsp Curry Powder
2 tbsp Olive Oil

200cc Canned Tomato (0.85 u.s. cup)
300cc Water (1.27 u.s. cup)
1 Soup Stock Cube
1 Dried Bay Leaf
25g Medium Spicy Curry Block (0.88oz)
1/2 Small Apple

- Relishes -
Fukujinzuke
Rakkyo

- Tonkatsu -
2 slices of 1.2cm thick Pork Loin ( 1/2 inch thick)
Flour
Beaten Egg (1/2 Egg & 1/2 tsp Water)
Panko - Bread Crumbs
Frying Oil
A pinch of Salt
A pinch of Pepper

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▼Ingredients
➢20 crepes 17cm
200g all-purpose flour
*Or 100g bread flour and 100g cake flour
100g sugar
A pinch of salt（0.5g)
2 eggs
400g milk
50g dark rum
50g melted butter（unsalt）*Not 25g
1 tbsp vanilla extract
➢Gianduja
75g hazelnuts
15g powdered sugar
25g olive oil
75g milk chocolate
➢Cream
200g whipping cream
200g mascarpone
*If the fat content of the fresh cream is 35% or more, you can make it without using mascarpone. In that case, the whipping cream is 35% 400g.

Moule en silicone pour bande Big Tourbillon 100
https://www.amazon.fr/dp/B01N2AZSR4

1) Gianduja 0:55
Bake hazelnuts in an oven at 150 ° C for 30-40 minutes.
Paste nuts and powdered sugar with a food processor
Add olive oil and mix with melted milk chocolate.
Pour into a silicone mold and freeze.

2)Crepe dough 3:34
Add an egg and milk at room temperature to the flour and then mix it.
Add other ingredients when mixed it well.

3)How to bake crepes 6:14
Bake crepes in a frying pan heated to 180 - 200 ° C.
On low heat.
Make about 20 crepes of 17cm with 40g dough.

4)Cream 8:54
Add sugar to 30% fat cream and mascarpone and then whisk while it cooling the bowl with ice.
If the cream with a fat content of 35% or more can be made without mascarpone.

5)Put together 9:55
Use 16 crepes to apply cream and layer
Put some cream with 16 crepes while making a layer on top of another.
Put some gianduja on and then put the frozen gianduja on it.

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