Ingredients for Mango Mille-Feuille: Eggs 4 (about 40 grams each), Pure Milk 360g, Icing Sugar 40g, Cake Flour 120g, Corn Oil 20g. Filling: Whipped Cream 400g, White Sugar 30g, Mango 1 (large).
Step 1: Each egg is approximately 40 grams.
Step 2: Mix eggs and icing sugar until well combined.
Step 3: Add pure milk and stir until smooth.
Step 4: Sift in cake flour and mix until smooth.
Step 5: Sieve the batter for a finer texture; I did this twice.
Step 6: Add corn oil and mix until well combined.
Step 7: Preheat a 6-inch non-stick pan over low heat, ladle a spoonful of batter and quickly spread it evenly.
Step 8: Cook until bubbles form on the crepe, which takes about a minute.
Step 9: Let it cool.
Step 10: Stack the crepes together.
Step 11: Slice the mango thinly.
Step 12: Whip the cream with sugar until firm.
Step 13: Layer the crepes with whipped cream and mango alternately.
Step 14: Decorate with additional mango slices.
Step 15: It’s incredibly delicious.
Step 16: It’s also great for making birthday cakes.
Cooking Tips for Mango Mille-Feuille: Always use low heat throughout the process. After cooking a layer of crepe, place it on a damp cloth to cool slightly, which makes it easier to spread, but don’t let it cool completely! In hot weather, refrigerate the cake after making it, as the cream can melt easily! There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Desserts’ to directly view my recipes!
