My Daddy Made This Cake–Strawberry Mille Crepe Cake

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INTRODUCTION

Firstly, I have to tell readers that the appearance of this mille crepe is not really what I have expected. The mille crepe cake should have more creams in between the layers but somehow for health conscious reasons, I have reduced the usage of cream and to make it “worst”(?), I have substituted part of the cream with strawberry non fat yogurt. As yogurt is not cream, it is harder to even the layers, the yoghurt in between the layers can leak out making the crepe cake to slide and with thinner layers. However, if you like fresh cream, go ahead to use it and you will be able to get a nicer mille crepe cake…

Though less creamy, the taste of course will not be compromised and the mille crepe cake was full of strawberry fragrance.  The crepes were made from strawberry milk; in between the crepes there were strawberry yogurt and fresh slices of strawberries, the sauces used was ready made strawberries sauces. In addition, it was served with additional fresh strawberries.  

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Both mille and crepe are in fact French words. “Mille” basically means million and “crepe” is a type of thin pancakes originated from France. As usual, lets learn something about this cake from Wikipedia:

“A crêpe or crepe is a type of very thin pancake, usually made from wheat flour (crêpes de Froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium and Quebec. Crêpes are served with a variety of fillings, from the most simple with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.

Mille crêpe is a French cake made of many crêpe layers. The word mille means “a thousand”, implying the many layers of crêpe. “ (Source: http://en.wikipedia.org/wiki/Cr%C3%AApe)

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I have decided to make this mille crepe after I read another daddy blogger in Malaysia who make a mille crepe for his family. In my Google Plus timeline, I have written:

“There are not many daddy who cooks. This daddy prepared some fabulous crepe cake and I think I will be the copy cat. Thanks +Tan Kuan Yoon for sharing”

Inspired by this daddy, I have prepared my mille crepe cake yesterday. However, I have modified from a recipe from another Japanese blogger who lived in New York since when I Google mille crepe cake, his recipe tops the others. His post is very detail and offers a lot of tips and advises on the preparation of crepes including caramelizing the top layer of mille crepe cake that is popular in New York. However, this was not cover in my post here.

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My intention of the post is to prepare a STRAWBERRY MILLE CREPE CAKE. Therefore, most of the cake decorations and ingredients will have strawberries in it. But readers should be aware that mille crepe cake can easily be tailored to suit your family’s taste buds. The fillings can have full flexibility. If you like peanut butter, you can use it. You can even have chocolate cream or pandanus coconut jam (“kaya”) to replace cream in between the crepes.

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WHAT IS REQUIRED

Recipe Adapted From: Marc Masumoto’s Mille Crepe Cake (Make about 20 six inches diameter crepes)

For crêpes

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  • 80 grams of unsalted butter, melted, cooled and set aside

  • 150 grams of plain flour

  • 250 grams of strawberry milk

  • 80 grams of honey or maple syrup

  • 250 grams of eggs

  • 1/4 teaspoon of salt

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For Creams

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  • 150 gram of strawberry yogurt (optional)

  • 10 large strawberries cut in slices (optional)

  • 1 cup of whipping cream (whipped and set aside)

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STEPS OF PREPARATION

Preparing the crepes

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  • In a machine mixing bowl, put melted butters and eggs together. Use the machine whisk to whisk the eggs and butter until the eggs and butter start to emulsify. Sifted in the flours, strawberry milk and honey (or maple syrup) and use the whisk to whisk until well mixed.  You can also use manual whisking if you prefer.

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  • Chilled in the refrigerator for at least 1-2 hours. If you do not have the time to chill, put it in the freezer for at least 30 minutes. Some recipes will call for overnight chilling. However, I personally found that there is no such a need. The chilling is to make the batter slightly harder (stickier) so that when you put in your frying pan, it is easier to shape it evenly.

  • After chilling, take the batter out from the refrigerator.

  • Heat a 6” non stick frying pan using medium heat. Pour 1/8 cups of the batter into the pan. Try to spread it as even as possible by taking up the pan and swirling it one or two times. Cook for 1-2 minutes or until the bottom of the batter is not runny.

  • You should be able to tell if the crepe is ready when you sight the edges start to curl up. Use a spoon to lift up the edge and take the crepe out quickly and put the other side back to the pan, Cooked for about 30 seconds – 1 minute. Continue to do the same for the rest of the batters. (I have managed to make 20 crepes from this recipe). Let the crepe cool and set aside.

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Preparing the cream and assembly of the cake,

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  • Beat the cream until firm peak. Fold in strawberries yoghurt and ensure that it is well mixed. If the cream is too watery, put the cream in the refrigerator for about 10-15 minutes before proceed to assemble the cake.

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  • In a serving plate, place a piece of crepe. Put 1-2 tablespoon of strawberry yoghurt cream, spread as evenly possible. Put in a few slices of sliced strawberry. Place another new piece of crepe on top. Repeat the same procedures until all the crepes are used up.

  • Chilled in the refrigerator for about half an hour before serving or cutting. This is because the cream may melt in Singapore hot environment and some chilling will help to keep the cake in shape.

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Notes

Note that you will not need to put slice strawberries for all the levels, otherwise, your mille crepe cake will be very high and difficult to balance. You can consider to have strawberries in say crepe 1, crepe 3, crepe 6, crepe 9…. In between the crepes, just fill in with the cream.

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  • Top with additional strawberries, strawberries sauces or whipped cream if desired.

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CONCLUSION

This mille crepe cake is not that difficult to prepare. This is a strawberry version that I have created. Similarly, readers can always create your very own version. How about chocolate mille crepe cake prepared using chocolate milk and with Ferraro Rocher chocolates bits? Or durian mille crepe cake with fresh durian flesh in between the crepes? The possibilities are endless and you should try to explore and come out with one unique mille crepe cake that will definitely impress your guest.

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Hope you like the post today. Cheers and have a nice day.

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Let’s See How An Asian Make The Tomato Pasta Sauce From Scratch ….

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INTRODUCTION

This is the homemade pasta sauce from scratch. I learned this many years ago from one of my French friends staying in Paris, France. When I visited her, she is preparing the pasta sauce and I can vividly remember certain steps in the preparation but sad to say, I can’t really recall the happy time we had during the dinner.

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This post will consist of two parts:

Part 1  –  the making of homemade pasta sauce and

Part 2 – the making of baked pasta with pineapple

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PART I – MAKING OF HOMEMADE PASTA SAUCE


WHAT IS NEEDED

This recipe is adequate to make tomato pasta sauce for at least 6 persons and have about 600 grams left for baked pasta.

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  • 1 kg of tomatoes 
  • 2 big size capsicums (preferably red in colour but green colour is acceptable) – optional 
  • 3 big stalks of celery – optional and in this illustration, I did not include this 
  • 3 large onions 
  • 6 chicken franks – optional
  • 500 g of fresh button mushroom (can be substituted with canned mushrooms) – optional 
  • 500 g of minced meat (beef or chicken or pork). In this illustration, pork was used.

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  • 20 cloves of garlic 
  • 30 grams of butter (can be substituted with olive oils)
  • 1 tablespoon of Italian dried herbs 
  • 100 grams of mozzarella cheese 
  • 10 tablespoons of tomato ketchups (optional, for “colouring” purposes) 
  • 1 pack (about 300g) of pasta of your choice. 
  • Seasoning (Salt, black pepper, sugar)

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PREPARING THE RAW INGREDIENTS……..

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  • Clean the tomato and all other raw ingredients.
  • In a big pot, bring some water to boil. Place the tomato into the hot water and let it boil for a few minutes or until the skin slightly peeled it off. Note that as long as the skin start to break, you can transfer to the cold water as mentioned below.
  • Get ready a pot of icy cold water. Place the tomato in the icy cold water.
  • Peel off the skin by hand which is rather easy.

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  • Cut opened the de-skinned tomato. Use a spoon to scoop out the seeds.
  • Use your hand to squeeze off the seeds and/or juices into a clean container.
  • You can either throw away these juices or keep it as tomato juices. It is okay to drink the seeds as it is very fine and slippery.
  • Set aside the tomato flesh for future uses.

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  • Traditional way of making pasta sauces do not really utilize food processors. However, I have opted to use food processors to cut short the braising time.Traditionally, all items were julienned or cut into small chunks for the cooking.
  • Use the food processors to cut the garlic and onion in small chunks (need not to be overly fine since you are going to braise them), set aside.
  • Use the same blender to blend the red and green capsicum or celery (if any). For celery, you will need to de-skin the celery first before you put into the blender. The red and green capsicum and celery will help to add volumes and flavour to your pasta sauce. If only tomato is used, it may be too sour.

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  • Cut the chicken franks into small chunks. This is optional and rather “Asian” taste. I have put this because my kids love to eat chicken franks.
  • Cut your button mushrooms into thin slices. Canned mushrooms works equally well.
  • Minced meat of your choice. Traditionally, beefs were used. As I do not eat beef, I have substituted with minced pork or at times minced chicken. I have bought the ready made minced meat from the supermarket.
  • Grated mozzarella cheese. I have opted to buy the grated mozzarella cheese but it is not necessary at all. If you have un-grated cheese, you can just cut a slice (without grating) and put it in the sauce later. It will melt subsequently.

THE COOKING BEGINS…..

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  • In a big pot, put the butter and let it melt.
  • Add in the chopped garlics, stir fried until it turns slightly brown or the aroma start to emit.
  • Add in the chopped onion and stir fry for 2 minutes.
  • Add in the chopped green and red capsicums and stir fry for another 2 minutes.

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  • Add in the chopped tomato and bring them to boil under high heat.
  • Once boiled, turn to medium heat and let the mixture simmer for at least half an hour.
  • Add in seasoning and herbs and let them boil for another 5 minutes. Seasonings can include pinches of sugar, black pepper and salt. As for the Italian herbs, I have bought the over-the-counter dried herbs which consist of basil, oregano, garlic, thyme, red bell peppers and parsley.
  • If you just want pure pasta sauce without any meat. You can stop here and you can keep it in sterilized containers and keep for at least a month in the fridge. The steps that follows are meat sauces for the spaghettis or other pastas.

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  • Add in your minced meat and cooked for another 2-3 minutes.
  • Add sliced mushrooms and chicken franks.
  • As this is home made pasta sauce, the colour will very much depends on the types of tomato that you bought. In Singapore and Malaysia, it is rather hard for you to find Roman tomato, we can just use whatever tomatoes we have. However, the colour may not be that appealing, you can add in bottled tomato sauce to make the colour darker. In addition, it will help to enhance the flavour of the pasta sauce.

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  • Continue to boil for at least 10 minutes, add mozzarella cheese and once boiled, off the heat and your home made pasta sauce is ready.

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COOKING THE PASTA…..

This is rather standard and you should read the instructions of the packaging for the pasta that comes with it.

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  • In a pot with about 2 litres of water, add 2 tablespoons of cooking oil (olive oil) and pinches of salt. Bring to boil under high heat.
  • Add the pasta and continue to boil for 8-10 minutes or till desired texture.
  • Drain away hot water and pour some cold water on top of the pasta for one minute.
  • Drain, add in pasta sauce and garnished with parsley or any other desired herbs  and it is ready to serve.

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CONCLUSION

  • Home made pasta give you the a full flexibility of adapting the ingredients and herbs to your family taste buds and health objectives. Most ingredients are substitutable and trial and error or mix and match appeared to be the best approach to design your own favourite pasta sauce. I have also opted to use food processor in the preparation process and that have cut short the preparation tremendously.
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For my readers from Western countries, since baked pasta and pasta sauce are more popular in your countries, tell me if you think the pasta is yummy and if the baked pasta will suit your taste buds.

Hope you LIKE the post and have a nice day. Cheers.

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