Moonlight Platinum Osmanthus Mille-feuille

Prepare the ingredients.

Pour the whole eggs and egg yolks into a container, add the powdered sugar, and stir evenly.

Gradually add the melted butter while stirring.

Sift in the flour and mix evenly.

Add the milk in batches, stir until well combined, and then sift the mixed batter.

Scoop a spoonful into the hot pan and quickly swirl the pan.

Remove from heat and pour onto a plate for later use once the pancake batter starts to bubble.

After the moonlight white tea has brewed to color, add osmanthus honey and white jelly powder, stir evenly, and heat to a boil.

Pour into a container and wait for it to solidify.

Trim the edges of the pastry along the cake mold to make the pastry size uniform.

Take another pancake and place it on the plate, spread a layer of cream, then place another pancake on top, repeating this process until the last pancake, on which you do not spread any cream.

Unmold the osmanthus tea jelly, use a round mold to cut it, and place it on the mille-feuille cake.

Then pipe on buttercream flowers, cut into pieces, and plate.