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Billy Soo Yvonne Chan
For the chocolate raspberry mille crêpe,
we use chocolate for the crêpe and
raspberry purée for the cream.
This provides a little tanginess, along with
the pastel pink colour.
Elaine ChuaHasu Confections
1 Selegie Road, Pomo, #01-16, Singapore 188306 | Tel: (65) 6255 0346Hasu Confections, located in Pomo, serves mille
crêpe cakes that are techni-coloured and eye-
catching. “The chamomile mille crêpe is the first
cake I tried here,” says Yvonne Chan, 23. “I like
tea-flavoured desserts; it’s strong, yet not bitter.”
There is the scent of lavender before you even take
a bite. “I come here for the coffee,” says Billy Soo,- “For the mille crêpes, I like the original flavour,
for its milky taste. The coffee, hazelnut, and
caramel mille crêpes are also good.” Chef Elaine
Chua, 21, was previously from Lady M. “The cakes
are made up of 20 layers,” says Chef Chua. “To
build up the cake from scratch, it takes one hour.”
Each crêpe, made from a batter of flour, butter,
eggs, and sugar, takes about one minute to cook.
The cream consists mostly of whipping cream, with
a small proportion of custard. “When assembling
the cake, each layer of the cream should be even,”
says Chef Chua. “When you cut the cake, it should
look nice.” In her opinion, a good mille crêpe cake
should feature crêpes, which are soft, and cream
that has a gentle sweetness.
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