Spiced crepe

• 1.In a bowl whisk warm milk,water,and eggs,sugar,salt,spices.
  2.add to sieved flour then to whisk
  3.into the mixture melted butter.
  4.shoud be finly to sift the mixture and put in the fridge to chiller untill set.

Pineapple Chutney

• 1.in a pan put the chopped Pineapple with all ingredients at low heat until to condensation.
  2.after without spices,put in the fridge to chiller untill set.

35% Veliche infused

• 1.In pod to boiled milk,gourmet cream,earl grey tea.
  2.lightly whisk egg yolk,sugar,rice flour then pour for liquid.
  3.the bowl heatting until 83°C make about creme anlaise.
  4.use to sieve through on couverture,
  5.using blender to smooth the stor in chiller overnight.
  

Orange Confit

• 1.In a pot water,sugar,glucose,petin until boiling stage then add orange sliced.
  2.continue this process twice until well confit the store in chiller for awhile.

Montage

• Crepe, 15pieces
  
  1) Process first the thin spiced crepe then reserve aside
  2) Start to pour 35% Veliche infused then add pineapple chutney
  3) Ready to rolled the crepe using plastic wrap for properly shape
  4) Place in chiller for awhile until little bit hard
  5) Process the cutting then add orange confit and Leman decoration