Chocolate Orange Mille Crepe

I had wanted to recreate what I first had in Japan. Unfortunately, as you can see from all the postings here, I have never been much of a great cook in the savoury department.


I always thought chocolate and orange went well together, almost like chocolate and banana, just that the citrus-y flavour of the orange gave it a different dimension compared to pairing with bananas. I almost wanted to not do this as the original recipe uses whipped cream and seem ultimately sinful. But I chanced upon the idea to substitute it with light creme pattiserie instead.

In terms of flavour of the creme, I did achieve what I had set out to do. Unfortunately, I have never been great at making crepes or pancakes. While the crepes this time were slightly fluffy and not too dry, I was not able to make the whole crepe uniformly thin. I made about 38 crepes in total. These were then layered with alternately layers of chocolate and orange creme pattiserie.

Guess I'll stick to the oven as often as I can...
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Recipe

Crepe Ingredients:
(You want a ratio of 1 part flour, 2 parts milk, 2 parts eggs)
Eggs 200g
Milk 200g
Flour 100g
Baking powder 1tsp
A pinch of salt

1. Mix all the ingredients together and let stand for 30 minutes.
2. Cook over medium heat. When you see bubbles underneath the crepe, flip over and cook for another minute.

Chocolate Creme Pattiserie Ingredients:
Egg yolks 2
Milk 200ml
Dark Chocolate 50g
Sugar 40g
Flour 20g

1. Heat the chocolate in the milk until melted and you get a chocolate milk mixture, and slightly boiling.
2. In a seperate bowl, whisk the eggs and sugar together. Add the flour and mix well.
3. Take the hot milk and add into the egg mixture slowly. Whisk as you pour the milk in.
4. Return the combined mixture into the pot, and boil over medium heat. Keep stirring as you boil it, until you get a thick texture like custard.
5. Pour into a bowl, and cover the top with cling film to prevent the top from hardening.
Orange Creme Pattiserie Ingredients:

Egg yolks 2
Milk 200ml
Sugar 40g
Flour 20g
Orange juice 3tbsp
Zest of 1 orange
1. Heat the ornage juice in the milk until slightly boiling.
2. In a seperate bowl, whisk the eggs and sugar together. Add the flour and mix well.
3. Take the hot milk and add into the egg mixture slowly. Whisk as you pour the milk in.
4. Return the combined mixture into the pot, and boil over medium heat. Keep stirring as you boil it, until you get a thick texture like custard.
5. Remove from heat and fold in the orange zest.
6. Pour into a bowl, and cover the top with cling film to prevent the top from hardening.

Assembly:
1. Lightly whip about 100ml of whipping cream.
2. Divide into half and fold each half into each of the orange and chocolate creme.
3. Spread creme onto crepe, and cover with another layer of crepe. Alternate layers with both creme.