Name: Chocolate Mango-Coco Filled Beggar's Purses
Prep time: 45 min
Total time: 45 min
Cuisine: French recipes
Ingredients: 3/4 cup (100g) all-purpose flour; 1/2 cup (60g) cornstarch; 3/4 cup (180 ml) milk, or more if needed; 2 large eggs; 1 teaspoon vanilla sugar; 1 1/2 Tablespoon rum; 1 Tablespoon (15 ml) vegetable oil; 1 pinch of salt; 3.5 oz (100g) white chocolate; 2 Tablespoons (30g) heavy cream; 2 ripe mangoes, diced; 1 1/2 Tablespoon coconut grated coconut; 4 oz (120g) dark chocolate, at 70% cocoa; 3 Tablespoons (45g) whipping cream; Ribbons; Crushed pistachios

Chocolate Mango-Coco Filled Beggar’s Purses

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Author: Delphine Fortin
Prep Time: 45 mins
Total Time: 45 mins
Yield: 6-8 servings 1x
Category: Other desserts
Cuisine: French recipes

These fancy crepes filled with a delicious exotic filling consisting of chocolate, mango and coconut are tied up with a lovely ribbon around. Aren’t they the prettiest?

Ingredients

Scale

For the purses (crepes):

3/4 cup (100g) all-purpose flour
1/2 cup (60g) cornstarch
3/4 cup (180 ml) milk, or more if needed
2 large eggs
1 teaspoon vanilla sugar
1 1/2 Tablespoon rum
1 Tablespoon (15 ml) vegetable oil
1 pinch of salt

For the filling:

3.5 oz (100g) white chocolate
2 Tablespoons (30g) heavy cream
2 ripe mangoes, diced
1 1/2 Tablespoon coconut grated coconut
4 oz (120g) dark chocolate, at 70% cocoa
3 Tablespoons (45g) whipping cream

For decoration:

Ribbons
Crushed pistachios

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Instructions

For the crepes: in a medium size bowl, mix the flour and cornstarch together. Pour in the milk, little by little, stirring constantly. Whisk in the eggs, sugar, rum, and vegetable oil. Add a pinch of salt. Mix all the ingredients and chill for minimum 1 hour.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle. Cook crepes on both sides and set aside on a plate (make a stack).
For the white chocolate ganache: melt the white chocolate with the heavy cream in the microwave.
To prepare the beggar’s purse, dispose about 1 Tablespoon of mango in the center of the crepe. Add 1 tablespoon of white chocolate ganache, and drizzle some grated coconut over. Tie the crepe into a bunch using a ribbon or some strings.
For serving: prepare the chocolate sauce by melting dark chocolate and whipping cream. Pour the sauce in a small plate, then dispose the purse in the middle and sprinkle some crushed pistachios. Serve immediately.