I’ve been craving thick heavy silky smooth dairy products for a while now. Craving like a starved dehydrated dog in the middle of a barren desert staring up a thorny cactus at a fat juicy house cat fanning itself beneath a golden parasol sipping a Moroccan mint tea frappe though an oversized bendy straw from a tall frosted glass. So my friend suggested a quick stop at the Amor kiosk as we foraged the walkways of Central Bangna.
Her suggestion was the neatly assembled Mille Crepe with Strawberry Sauce. The pale yellow of the wafer thin crepes set off the clean milky white of the cream delicately sandwiched between each layer. The slice was not particularly large. I would say it was a sensible size though. I ordered one slice to go and was thrilled to see the generous pot of deep red strawberry sauce taped to the top of the slice box.
The slice lifted out very easily. The delicacy of the crepes and cream beguiled the seemingly absent structural sturdiness. Even unwrapping the protective plastic film from around the perimeter left little lickable residue upon its see-through surface. After taking a moment to admire the soft cleanliness if the alternating white and yellow stripes, it was time to ramp up the volume with the viciously vivid rich red strawberry sauce. It was the foodgasm-inducing food porn money shot. The seed-speckled pulpy coulis of fresh ripe strawberries poured out beautifully from the petit plastic pot. It was not a cheap corn starch concoction of coloured gloop devoid of any sign of actual fruit. It had the naturally sweet fragrance of fresh strawberries and it tasted even better. It was smooth and sweet but not too sweet. The fresh flavour washed over and cleansed your pallet so it was the perfect accompaniment to the creamy crepes. There were about 20 neatly stacked crepes held together by a fluffy Chantilly cream. The crepes themselves may have been ever so slightly underdone, so they could have been too soft if they were meant to stand on their own. But with safety in numbers, the multi-layered culinary construction created a titillating texture for your tongue to play with and the thinly spread cream was sparse enough to let each crepe to be fully experienced in every bite. Some mille crepes are assembled with fewer crepes and thicker layers of cream slathered between them to create greater height with less effort. I must say that Amor has done a delightful deed by deciding to deal with the trouble it takes to stack each crepe upon one another with the optimum amount of subtly sweetened cream without sacrificing structural or textural integrity. Soft and light but still sinfully satisfying, the sharp sweet strawberry sauce and the delectable crepe cake slice are highly recommended for anyone seeking a scrumptious treat.