Puree Challenge -​ Mango & Passion Fruit Crepe Cake

Mango & Passion Fruit Crepe Cake

Ingredients.

Crepe batter.

1 cup Whole milk

1/2 cup Heavy cream

1/2 cup Passion fruit puree Boiron

2 TBSP White Truffle Honey

4 ea Whole eggs

4 ea Egg Yolks

1 stick Unsalted Butter (melted)

4 TBSP Coconut Rum (optional)

2 cups All purpose Flour

3/4 Granulated sugar

Mascarpone cream filling

2 cups heavy cream

1/2 cup Passion fruit puree Boiron

2 cups Mascarpone cheese

2 Madagascar Vanilla Beans

1 1/4 cup Powdered sugar

Macerated Mago

2 medium-size mangoes

1 lime zest

3 TBSP coconut rum

1/2 cup granulated sugar

Procedure:

Crepe Batter.

1. Sift together the all-purpose flour, sugar and salt and set aside. In the blender cup place the eggs, egg yolks, milk, heavy cream, and passion fruit puree. Add the dry ingredients and blend at a medium-high speed making sure there are no lumps in the dough until smooth and webby (it will be very thick). In a slow, steady stream, add the butter and mix again until the batter is smooth (if there are any lumps, strain the batter through a fine-mesh sieve and into a medium bowl). Cover the bowl with plastic wrap and refrigerate for 1 hour.

2. Line a baking sheet with parchment paper. Set an 8-inch nonstick pan over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the nonstick pan . Holding the skillet by the handle, tilt, and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto the parchment-paper-lined baking sheet. Repeat until you used all the batter. Refrigerate the crepes until completely chilled, at least 2 hours or overnight.

Mascarpone filling.

In a bowl, combine all the ingredients and mix very carefully at a medium-high speed all the ingredients until stiff peaks. Be careful to not overmix the mixture, the cheese and heavy cream would break.

Mcerated Mango.

Peel the mangos and cut un very small cubes, add the sugar, the lime zest and the rum, mix until all ingredients are combined and let set in the fridge for 1 hour.

To assemble the cake:

Remove the crepes from the refrigerator. Add 1 crepe to the bottom of a pan/plate so it lies flat. Add 1 scoop of the filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 19 more crêpes. Refrigerate the leftover filling; you'll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight.

Remove the cake from the refrigerator, spread the remaining filling on top of the cake. Get creative and decorate it with edible flowers or fresh fruit. Slice and serve.

The cake is meant to be eaten the day of, next day will not taste the same.

Enjoy!

-K