Durian Crepe Cake Recipe

Ingredients for Durian Crepe Cake:
Milk 400ml, Cake Flour 130g, Icing Sugar (for crepe) 40g, Eggs (whole eggs) 3 (approximately 50g each), Butter 25g, Whipping Cream (filling) 250ml, Icing Sugar (filling) 40g (adjust according to the sweetness of durian), Rum (filling) 2 teaspoons (optional), Durian flesh (filling) 400g, Salt (for crepe) a pinch.

Method for Durian Crepe Cake:

Step 1: Pour milk into a bowl, sift in icing sugar, salt, and flour, stirring continuously to avoid lumps.

Step 2: Pour in the well-mixed egg liquid.

Step 3: Gradually pour in the melted butter, stirring as you go.

Step 4: Strain the prepared batter and refrigerate for at least 2 hours; this prevents the crepes from breaking when frying. I prepare the batter the night before and use it the next day.

Step 5: Before frying, ensure to mix the chilled batter again.

Step 6: Heat a non-stick pan over medium heat for about 20 seconds (when the pan is about 50% hot), pour in a ladle of batter, and quickly rotate the pan to evenly coat the bottom. The pan should be slightly hotter when pouring the batter to ensure it sticks quickly as you rotate, then reduce the heat and fry slowly to achieve thin and even crepes. Adjust the amount of batter to just cover the bottom of the pan, and be cautious when frying the first 2 or 3 crepes to find the right amount, then continue with that amount.

Step 7: After the batter evenly coats the pan, switch to low heat without rotating the pan. Wait for the batter to turn yellow, form bubbles, and solidify before removing from heat. This should take about half a minute.

Step 8: Place the pan on a damp cloth to prevent it from getting too hot and damaging the next crepe, then carefully remove the crepe.

Step 9: Repeat the process to make the next crepe. This recipe yields 20 crepes of 6-inch size with a medium-thin thickness, ideal for a mille crepe. Fry one thicker crepe for the base of the cake to prevent the skin from breaking when cutting pieces. It’s okay if the middle ones are not as attractive; just save the most beautiful one for the top layer.

Step 10: Pay attention to the thickness of the crepes; too thick can significantly affect the texture of the mille crepe, which is often a reason for failure on the first attempt.

Step 11: Begin preparing the filling. Pour in whipping cream and add icing sugar, whip until stiff peaks form. Adjust the amount of icing sugar based on the sweetness of the durian and your taste preferences, adding it gradually and not all at once to avoid excessive sweetness.

Step 12: Puree the durian flesh.
Pay attention to selecting ripe fruit flesh to avoid hard lumps that can affect the texture. Step 13: Mix the fruit puree with cream, I added 2 teaspoons of rum because my husband likes the taste of alcohol, and it makes the flavor more mellow without being too sweet. Step 14: Before starting, trim the irregular edges of the pastry with a knife. Use the thickest piece of pastry for the cake base, spread a layer of cream, then layer the pastry again, repeating this process.

The cream on each layer should not be too thick, just even. Step 15: Be careful to align the center when laying the pastry, avoid skewing. Step 16: After laying the pastry, refrigerate for at least 2 hours. Step 17: Before serving, arrange your favorite fruits for decoration, and it’s done. Step 18: After cutting, the layers are very even, and both my mother and husband say the taste is superb! Durian Mille-Crepes Cake Cooking Techniques:

I. Summary of Common Pitfalls: 1. There are many recipes for pastry online, some require starch, some don’t, and the ratio of milk to flour varies. The first batch of pastry used 30g of starch, 50g of flour, and 250ml of milk, resulting in a tough and thick skin that my husband didn’t like, and the batter was not enough. The second time, I adjusted the batter formula, using only flour and increasing the quantity of all ingredients, which worked well.

The pancakes were soft and hard enough, not easy to break, and just enough for a 6-inch cake. 2. How to fry thin, unbroken, and non-burnt pastry: When the batter (appropriate amount) is heated in a pan over medium heat, quickly rotate the pan to evenly coat the bottom, then turn the heat to the lowest setting, slow fry, and do not rotate the pan. When the pastry changes color, solidifies, and slightly puffs up, remove from heat.

Place the pan on a damp cloth, remove the pastry, and it’s ready. 3. How to ensure the beauty of the cake: The key is to have perfect pastry, and the cream should be whipped a bit harder, not too thick on each layer, and as even as possible. In summary, the most important tip is to practice, learn from mistakes, and you will definitely get better and better! II. Since the durian I bought this time was not very sweet, I added 40g of powdered sugar.

Everyone can adjust the amount of sugar according to the sweetness of the durian and their own taste, adding powdered sugar in several portions to avoid being too sweet at once. For an 8-inch cake, double the amount of pastry and cream filling, the specific amount depends on the thickness of the pastry and the thickness of the cream spread, adjust according to your situation, and for the first time, prepare a bit more to prevent running out.

III. If you like golden pastry, you can add 1 more egg yolk. IV. A reminder, be sure to use a non-stick pan! There are tricks to making delicious dishes, and each of my dishes has a little trick. You can search for ‘cake’ to directly view my recipes!

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