Sweets and drinksChilled DessertsEurope and North AmericaAbout 4 hours, including 30 minutes resting the batter and 3 hours chilling
A durian mille crepe cake takes about 4 hours, most of it waiting. Thin crepes alternate with durian cream, and a cut slice shows every layer. Getting the crepes thin and even is the hard part.
The batter rests in the fridge for about 30 minutes before the first crepe, which makes the sheets supple and less prone to tearing. The durian cream is whipped to stiff peaks before it is folded, since cream folded too early will run.
This batch weighs about 1.4kg, at roughly 185 calories per 100g.
Method
Crack the eggs into a large bowl with 90g kOBE Monk Fruit Blend and whisk until pale yellow and smooth.
Combine 160g all purpose flour with 30g cornstarch, sift it into the egg mixture and whisk as you go.
Add 400ml unsweetened oat milk and whisk until the batter is completely smooth.
Pour in 50g melted unsalted butter, stir well, then rest the batter in the fridge for about 30 minutes.
Set a nonstick pan over the heat, ladle in the batter and swirl it into a thin sheet, and lift each crepe onto a plate once the surface looks dry. Repeat with the rest of the batter.
Remove the durian seeds and blend the flesh until completely smooth.
Whip 200ml whipping cream with 36g kOBE Monk Fruit Blend to stiff peaks, add the blended durian and fold it together with a spatula.
Lay one crepe on a plate, spread the durian cream evenly over it, top with another crepe, and repeat to the end.
Wrap the cake in plastic and chill it for about 3 hours before serving.
Tips
A cake made with fresh cream does not keep long, so freezing it and thawing it naturally is the way to hold it longer.
Batter rested cold for a full 30 minutes gives supple crepes that tear less.
Whipping cream taken to stiff peaks before the durian goes in keeps the filling from running.
Cook every crepe to the same thin, even sheet, because mixed thicknesses stack into a lopsided cake.
Monk fruit sweetness has a light cooling finish, clearer in a chilled cake than a warm one.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.