I was beyond myself with excitement when I saw fresh, individually and carefully wrapped Asian mangoes in our supermarket.''Hurray!'' , my tastebuds rejoice at the prospect being spoilt rotten. Mangoes my friends, is one of my favorite fruit in the universe and beyond. I love it so much I would marry if it were a man. Thankfully my husband is equally sweet...plus he takes the garbage out and do dishes without complains. Anyway, in as much as I love mangoes, I'm such a picker when it comes to eating one, after all, I grew up eating good and probably one of the best mangoes on this planet. Something that I don't usually get here in Germany .
|My breakfast plate during our last holiday back home.|
Mango Crêpe Mille Cake recipe ala Emily
Step 1. Make the Crêpe batter
- Bring 600 ml fresh milk to a scalding point, set aside to cool off for 5 minutes.
- Whisk together 175 g all purpose flour, 50 g white sugar and 1 tsp. salt.
- In a separate mixing bowl, beat 6 eggs .
- With a whisk, carefully incorporate beaten eggs into the flour-sugar/salt mixture.
- Add warm milk, one cupful after the other while whisking. Do not add milk all at once to avoid eggs from curdling.
- Melt 60 g of butter until it turns amber, then whisk into the batter. Leave batter to cool at room temperature, cover with cling foil and refrigerate for about 6 hours or longer. You could do this the night before.
Step 2. Make the Mango Mousse Filling
- With a food processor or hand held blender,purée 2 ripe mangoes and 50 g of caster sugar together. You could use more mangoes if you want .A good quality mango pulp would also be a nice alternative.
- Beat 300 g of Philadelphia cream cheese and set aside.
- In a separate bowl, beat 500 ml whip cream, 2 tbsp. of whip cream stiffener, 100 g of caster sugar and 1 tbs. of vanilla sugar until soft peaks form. Then whisk in beaten cream cheese until stiff peaks form.
- Fold in puréed mangoes. Cover with cling form and refrigerated.
Step 3. Cook the Crêpes
- Heat a non stick pan over medium low heat and brush with oil and a tad of butter. If you are own a crepe pan or crepe maker, the better. It will certainly make your life easier. Dealing with a paper thin and delicate crêpes without tearing in to pieces was not as easy as it looked...so I've realized.Read:Temper tantrum filled Saturday afternoon.
- Pour about 1/4 cup of the batter into the pan ( Depending of the sized of your pan, mine was 12 in'' in diameter so I used about 1/3 cup for each crêpe ). Tilt the pan in a circular motion so that the batter coats the surface evenly. A ribbon goes to you if you could produce paper thin crêpes.
- Cook Crêpe for about 2 minutes on the first side then a minute or less on the other side.
- Stack crêpes carefully and set aside. Cover with parchment paper and let it cool off. I was able to make a dozen 12'' crêpes with my batter.
Step 4. Assemble the Crêpe Cake
Probably the most fun part of the entire repertoire. Lay a crêpe on big plate or on a serving platter. Spread the mango mousse over it. Sprinkle with chopped mangoes, repeat until all the crêpes are used up. Use the remaining mango mousse to frost the entire cake and decorate your cake to your heart's content. Who says you can't play with your food? Refrigerate overnight and enjoy it on the next day...and the on next day ...and on the next day as we did.