Chocolate Durian Mille Crêpe Cake

Ingredient	Method
A. Crepes - 2 A eggs - 350ml full milk - 1/2 tsp vanilla extract - 30g unsalted butter, melted - 100g all purpose flour - 10g cocoa powder - 30g light brown sugar - butter for coating the pan B. Mousse - 350g whipping cream - 40g sugar - 3/4 tbsp Gelatin powder+45ml boiled water - 1 tsp vanilla extract - 1/2 tsp fine salt flavour A:  - 10g cocoa powder+25g hot water - 25g dark chocolate, melted flavour B: reserved 40g for topping & filling - 180g durian flesh+115ml full cream milk - 30g condensed milk C: Topping & filling paste - 30g heavy cream - 40g flavour B durian mixture - 1 tsp corn flour - few drop of yellow food coloring	A: Crepes 1. In one bowl, whisk together flour, cocoa, sugar, and salt.  Set aside. 2. In another bowl, whisk eggs slightly, then add in milk, melted butter and vanilla and continue whisk until combined. 3. Gradually add dry to wet ingredients.  Whisk until smooth. 4. Strain through a mesh strainer to remove any lumps. 5. Place in the refrigerator in an airtight container for at least 12 hours or overnight. 6. Lightly coat an 24cm non stick pan with cooking oil. 7. Get pan almost smoking hot over medium heat.  Add between 2 and 3 tablespoons of batter to pan. 8. Swirl around to set.  Turn over after about 30 seconds.  Cook 30 seconds on opposite side. 9. Continue cooking remaining of crepe batter. Cool completely. 10. Cut the edge of the 18 crepes by using a 6.5"ring. B: Mousse 1. Blend durian flesh, condensed milk and full milk until blended. Set aside. 2. Sprinkle the gelatin powder into boiled water and sit for 5 minutes and microwave until gelatin dissolved. 3. Whisk the cream, salt & sugar on medium high speed to stiff peaks form. 4. Fold 1/3 cream into gelatin mixture. Fold into remaining mixture until combined. 5. Divide the cream into two portions: 100g small portion and the remaining as big portion. 6. Fold 1/3 cream of the first portion into the durian mixture (step 1) to lighten it. Fold into remaining cream and mix until well combined. 7. Repeat the step 6 for the second portion to make a chocolate cream. C: Topping paste & filling  1. In a saucepan, cook the mixture with low heat, stir occasionally until the sauce thicken enough to coat. 2. Remove from heat and let cool down completely before use.
Assembly: 1. Lay down 1 crêpe and spread an even thin layer of durian cream on top. Repeat til 6 layers. 2. Spread chocolate cream on top and lay down 1 crêpe and repeat until chocolate cream finished. 3. Repeat the rest crepes as step 1 for two layers. 4. Filled some filling paste at medium of the crêpe surrounding by the durian cream and then lay down 1 crêpe. 5. Repeat the rest of crêpe with durian cream until finished. 6. Pipe the topping on top and dust with cocoa powder. Decorate as desired. 7. Refrigerate at least 3 hours or overnight before serving.