Musang King Black Sesame Mousse Crêpe Cake - Happy New Year, 2018

Ingredient	Method
Crêpe: 1 A egg 175g full milk 1/2 tsp vanilla extract 15g unsalted butter, melted 50g all purpose flour 5g cocoa powder 15g light brown sugar butter for coating the pan	1. Mix all crepe ingredient in a big bowl. 2. Strain the mixture and rest for 1 hour. 3. Heat the 24cm nonstick frying pan, then wrap bit of butter on it. 4. Pour the crepe mixture on the frying pan. 5. Fry the crepe until the mixture is dry completely (abt 9 pcs). 6. Let it cool down.
Cake: 110g chocolate cake 60g cream cheese	1. Place cake in a bowl and crumble it with you fingers. Add about 60g of cream cheese and mix well. The crumbs should still appear to be crumbs, but should hold it's shape when pressed lightly together (if still dry, may add more cream cheese). 2. Press the crumb cake into 6" cake pan and freeze to harden before used.
Mousse: A: 300g heavy cream 20g sugar pinch of salt B: 10g gelatin powder 30g hot water C: 30g white chocolate 45g heavy cream 25g milk 150g musing king durian flesh 1 tsp vanilla essence D: 30g milk 60g Homemade Black Sesame Paste	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Whisk the cream, salt & sugar on medium high speed to soft peaks form. 4. Fold in gelatin mixture into cream and mix well. 5. Divide the cream into two portions: 1 portion abt 100g and the remaining as last portion. Set aside. 6. For making musing king mousse (ing C): Microwave white chocolate, milk and heavy cream until melted. Blend durian flesh and white chocolate mixture until blended. Add vanilla essence and stir well. Fold 1/3 of last portion into the durian mixture to lighten it. Fold into remaining cream and mix until well combined. Set aside. 6. For making black sesame mousse (ing D): Place black sesame paste in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Or can place in microwave directly until melted. Remove from heat and allow to cool slightly, 2 to 5 minutes. Fold 1/3 of the 1st portion cream (100g) into the black sesame mixture to lighten it. Fold into remaining cream and mix until well combined. Set aside.
white chocolate black sesame ganache: 60g white chocolate coin. 10g heavy cream @ full milk 35g Homemade Black Sesame Paste	chocolate ganache: 1. Place all ing in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Lets cool slightly.
Assembly: Pour 1/3 of the durian mousse into eclipse mould. Carefully place the crepe over the mousse, as centred as possible. Pour some choco mousse into it and spread the whole crepe. Repeat until reach 4 crepe is finish. Pour another 1/3 durian mousse into crepe. Carefully place the cake and press gently to cover the sides of the cake. Flatten the surface. Wrap the mould in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight. To remove the cake, gently pull out  from the silicon mould. Carefully pour ganache over the whole cake. Chill for 2 hours until set.