While the batter is left to be cooled, I finished making the custard cream quickly.
I had not only taken rawberries out of the refrigerator, but other fruits too.
I finished slicing the fruits thinly as they are to be sandwiched between the layers.
Next I smeared the custard cream on the crêpe, placed the fruit on top, and added another layer of crêpe, a process which I repeated.
When I’m done, I requested head chef Malcolm-san to help me cut the [Mille Crêpe] into a heart shape.
Finally, Malcolm-san decorated the [Mille Crêpe] with the leftover fruit and custard cream.
[Heart-shaped Mille Crêpe with seasonal fruits] completed!