Mille Crepe Cake (法式榴莲千层蛋糕) - by Daphne Yong-Tan


Mille Crepe Cake
法式榴莲千层蛋糕

Ingredient 材料:

Top flour 面粉 300g

Egg 鸡蛋 6个

Fresh milk 牛奶 750ml

Butter 牛油 100g

Caster sugar 糖 2 tbsp

Filling (馅料)

Durian flash 榴莲肉 500g

Fresh milk 牛奶 150ml

Caster sugar 糖 2 tbsp

Whipping cream 250ml(考虑到是自己吃的,所以我不用)
(I omit whipped cream for healthy crepe)

Steps 做法:
1)将鸡蛋和糖倒入碗中,打发至呈乳白色。
Egg and sugar in mixing bowl, beat until pale white

2)接着加入牛奶和牛油,搅拌均匀。
Add in milk and butter, mix well

3)筛如面粉,搅拌成面糊。然后把面糊再过滤一次。
Sieve in flour till cooperated, sieve the batter again to ensure no lump.

4)让面糊静置60分钟,待用。
Rest the batter for 60mins

5)把榴莲肉和牛奶和糖一起放入搅拌机,搅拌均匀。放入冰箱(不是冰冻阁),备用(我没有加鲜奶油,所以省略了加入鲜奶油的步骤)。
Blend the durian flash with milk and sugar, add in whipped cream, mix well then keep in fridge (I skip the whipped cream)

6)一小时后,将平底锅加热,下少许油(只有第一次下油),平底锅离火,接着舀一勺面糊到锅内,迅速摇晃平底锅,让平底锅薄薄地覆盖着一层面糊,继续以小火加热1 - 2分钟,或底部呈褐色,将薄皮翻面续煎15秒即可取出。
After an hour, heat up non-stick frying pan. Grease with a little oil(only for the first piece of crepe), scope one ladder of batter on pan, spread it evenly to a round shape. Use small fire to fry for 15seconds or until both side turn lightly brown.
(Trick, put a wet towel aside, for cooling off your frying pan, easier to spread batter to thinly crepe)

7)煎好的薄皮,待凉。继续煎其余的面糊直到面糊用完(或觉得足够为止)。
Use up all batter, keep aside to cool off.

8)最后取一薄皮铺在盘子上,在薄皮上抹上一层榴莲泥,再盖上另一片薄皮,重复此前动作直到用完手上的材料。
Place a crepe on a cake board or big plate, spread filling on top and lay another layer of crepe.
Repeat this until you use up all the crepe and filling.

9)将层叠好的千层蛋糕放入冰箱至少三小时,就可取出切片享用。
Keep Mille crepe cake in fridge, at least for 3hours before serving.

p/s:I use mango purée instead of durian. I only use half recipe to make mine.

Verdict: crepe cake might not look tall if you use half recipe, I cut it into half and stack them together to make it taller like the one on commercial

Fiona Lau

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