Durian Crepe Cake/榴莲千层蛋糕



Recently I see so many people eating Durian crepe cake, it makes me wonder how it will taste like. So last Saturday I bought a big frozen durian home and decided to make one myself. Before I assembled the cake, the cream mixture looked kind of runny to me; I started to worry a little, but decided to finish it anyway. After I finished assembling, the cake was kind of shaky like pudding: jiggling around. I was like man this is going to be bad!!! However, when I eat it today I was shocked, the cake didn’t need to stay in room temperature for 15 minutes, it was ready to eat fresh out of the refrigerator. It tasted so GOOD, so soft and creamy, so fully of the fragrance of durian (of course only if you like durian). It is the exact Lady M crepe cake feeling I’ve been looking for. It is better than Lady M now (just kidding)!!!!!

Mille Crêpes Cake Recipe by Ellen Easton. I made some changes to the original recipe.

Here is the link to the original recipe:  http://whatscookingamerica.net/EllenEaston/20-LayerCrepeCake.htm

The day before making and assembling the cake, make the Crepe Batter and the Pastry Crème Filling (see recipes below); refrigerate.

Crepe Batter:
6 tablespoons butter
3 cups milk
6 eggs
1 1/2 cups all-purpose  flour
7 tablespoons granulated sugar
Pinch salt

In a small pan, melt the butter until lightly browned; remove from heat and set aside.
In a separate, small pan, warm the milk until steaming; remove from heat and set aside to allow to cool slightly.
In a large bowl using your electric mixer at a low speed, mix together the eggs, flour, sugar, and salt. Slowly add in the warm milk and browned butter. Pour the batter into a tightly-sealed container to refrigerate for several hours or overnight.

Pastry Crème Filling:
1 egg
1 tablespoon all-purpose flour
2 tablespoons granulated sugar
1 tablespoon cornstarch
1 cup milk
1 teaspoon pure vanilla extract
1 teaspoon hot water
2 tablespoons heavy cream, whipped
In a small bowl, add egg, flour, sugar, and cornstarch; beat until smooth.
In a saucepan over low heat, bring milk almost to a boil (simmer). Immediately remove from heat and slowly whisk the milk into the egg mixture. Return all ingredients to the saucepan, while constantly stirring, for about 5 minutes, until thickened and just comes to a boil.
Remove from the heat. Add vanilla extract and hot water; stir until dissolved into the mixture. Set aside to cool until firm.
When the Pastry Crème has cooled, fold in the whipped cream.
Refrigerate mixture until thick (best if refrigerated overnight).


Remove the prepared Crepe Batter from the refrigerator and bring to room temperature. Heating up a nonstick skillet over medium heat. Evenly distribute approximately ¼ cup of batter; swirl to cover the surface of the pan. Cook approximately 40 seconds or just until the bottom of the crepe becomes lightly browned. Using your clean fingers, gently and carefully flip the crepe over and Cook on the other side for 20 more seconds. Remove the cooked crepe onto a prepared baking sheet or a big plate.
Repeat this process until you have at least 20 perfect crepes. I usually end up making around 25-27 pieces 7 inches diameter crepes.

Durian and heavy cream mixture:

400g of heavy cream

2 tablespoons of sugar

450g Durian puree


Remove the prepared Pastry Crème Filling from the refrigerator.

Whip heavy cream with the sugar until it reaches firm peak.

Gently fold the whipped cream into the Durian puree, after mix them well, fold the mixture to the prepared chilled and thickened Pastry Crème Filling. If it is runny, refrigerate it for a couple of hours.

Assembly of 20-Layer Crepe Cake:
Place one (1) prepared crepe on a large cake plate.
With a small spatula or wide blade knife, completely cover the crepe with a thin layer of the pastry cream mixture (approximately 1/4 cup).
Cover with another piece of dry crepe and repeat the above process until you have reached 20 layers.
The 20th crepe will be the last or top layer.

Refrigerate the cake for a minimum of 2 hours before serving. Dust with powdered (confectioners’ sugar) and garnish it with berries.


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最近老看到别人吃榴莲千层蛋糕,搞的我很想吃。上个礼拜六出去买了个大榴莲回家决定做一个。 做好蛋糕抹层的奶油后我有点当心因为好像看起来太稀了但是还是决定做完它。 蛋糕层层搭起之后看起有点像果冻一样颤颤巍巍的,我想完蛋了,可能榴莲太稀了。放冰箱过夜后第二天吃的时候发现, 好吃的不得了一点也不会稀,也不要像之前一样要放外面15分钟才可以吃。 我感觉比Lady M 还要好吃了。 好有成就感!!!

製作蛋糕前一天做千层蛋糕糊和糕點奶油糊 冷藏起來。

6 湯匙黃油
3 杯牛奶
6 個雞蛋
1 1/2 杯中筋面粉
7 大湯匙砂糖

在一小平底鍋,融化黃油直到淺金黃色 ;關火,待用。
在一個大碗里,用電動攪拌機低速攪拌雞蛋、 麵粉、 糖和鹽。慢慢加入熱牛奶和黃油。把麵糊倒入密封的容器,放冰箱冷藏幾個小時或过夜。

1 個雞蛋
1 大湯匙面粉
2 大湯匙砂糖
1 湯匙生粉
1 杯牛奶
1 茶匙純香草精
1 茶匙熱水
2 大湯匙奶油,打发

在一隻小碗,加入雞蛋、 麵粉、 糖和生粉 ;打至光滑。
在平底鍋裡低温把牛奶幾乎煮沸 。並慢慢攪拌牛奶到雞蛋混合物中。再倒回到平底鍋裡不斷攪拌,大約 5 分鐘,直到變稠。
關火。加入香草精和熱水 ;攪拌,直到溶解到混合物中。放在一邊冷卻。
冷藏混合物,直到變稠 变凝固(最好冷藏一夜)

從冰箱取出準備好的千层蛋糕糊 至室溫:

不粘鍋中火,做第一片时候锅里喷一点点油。在锅内均勻分佈大約 ¼ 杯麵糊 ;快速的旋转锅子以便面糊均匀覆蓋锅底。第一面40秒左右或直到底部千层蛋糕皮成為淺金黃色。使用乾淨的手指,輕輕地翻开千层蛋糕皮翻转到另一邊继续煎20 秒鐘。放到準備好的烤盤上。 重複此過程,直到你有 20 张完美的薄餅。注:刚开始时您可能需要做幾张练练手。我通常会做出25-27张7英寸的饼皮。






鲜奶油加 糖用打蛋器打发到中性发泡,就是提起搅拌器奶油的尖是硬的但是还是一边倒。輕輕地把榴莲果泥糊加入到刚刚打发的奶油里,轻轻的搅拌均匀后再加入到前一晚準備好的奶油糊里轻轻的拌匀。

如果你对打发奶油有疑问,可以看看漾漾美味的奶油打发视频: http://bbs.wenxuecity.com/cooking/1516758.html  保证受益匪浅。

20 層的千层蛋糕:
蛋糕板上放置一张 千层蛋糕皮。
用另一张千层蛋糕皮覆蓋並重複这个过程,直到達到 20 層。

冷藏至少 2 小時。當準備食用时撒上糖粉或加点水果装饰。

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