法式榴莲千层蛋糕 (French- style Durian Mille Crepes)

小小一个安家，住着一王二后。

如果说安迪是咖啡皇后，娜娜是乳酪皇后；

那安哥就是榴莲王。

Within my family, we have three "royalties": me, the "Coffee Queen", NaNak, the "Cheese Queen" and my hubby, the "Durian King".

 那天做了法式卡布奇若千层蛋糕；虽然顺了安哥的意，

让童心未泯的他，吹蜡烛，即兴和乐一般。

但是乖巧的娜娜有感，换成榴莲口味，安哥肯定更欢喜。
Even though the Cappuccino French-style Mille Crepes made the other day did satisfy my hubby's wish to blow out his birthday candles, NaNak decided to make a Durian French-style Mille Crepes specially for him.

于是，悄悄地和安迪安排，

再次法式千层，而且是安哥最爱 - 榴莲口味，

希望在父亲节的今天，让安哥感受到她的一片孝心和用心。
So she secretly arranged with me to have a Durian French-style Mille Crepes made as a Father's Day surprise.

娜娜本身对榴莲是排斥的，从来人家吃榴莲，

她是躲到房里关门去。

今天竟然为了取悦爸爸，暂忍异味，

一层接一层把蛋糕给组合上来。

娜娜，你好棒！
NaNak was never a fan of durian. However, to bring a lovely surprise to her father, she didn't mind assembling the Durian French-style Mille Crepes layer by layer. NaNak, you deserve to be praised!

能以对方所爱而非自己所好，去给你所重视的人带来喜悦，

这里边涵盖的细腻，贴心，尊重，孝心，懂事。。。。。。

我们，欣慰。
To be able to selflessly bring happiness to those you love, NaNak, we're lucky to have you as our daughter.

食谱参考 ：Y3K 法式浪漫千层蛋糕

用具：
不沾平底锅（24公分），抹刀，
蛋糕转盘，8寸蛋糕板

千层蛋糕皮：

材料（可做20 - 22 片）
A ：鲜奶225克
      鸡蛋135克
      盐1/4茶匙
      普通面粉65克
      糖分28克
B ： 牛油30克（隔水炖溶）

做法：
1。 材料（A）放入大碗搅拌均匀过滤。 休面30分钟，要煎之前加入（B）料拌匀。
2。 以中火将不沾平底锅烧至冒起微烟，用勺子舀入适量的做法（1），迅速将锅转一圈至面糊薄薄地沾满锅底，将剩余的面糊倒回（1），然后将饼皮煎熟。
3。 当（2）的饼皮煎至边沿微黄，以刮刀刮离锅，再用手取出，放在一个碟子内，重复做法至完。（记住，每次舀面糊之前必须先搅拌，否则面糊最后会很浓稠。 万一面糊变稠了，可加入少许水调稀。）

馅料：
A  ：新鲜榴莲肉150克（滤过，取出幼滑的榴莲肉）
       即溶蛋黄粉20克
B  ： 植物性鲜奶油220克，搅打至浓稠


装饰：
蓝莓一些
打发鲜奶油（放入挤花袋）适量  

做法 ： 
1。 煎饼皮：材料及做法参考以上。
2。 馅料： 材料(A) 放入大碗以打蛋器搅拌至浓稠，加入已打发的（B）料拌匀待用。（如未用可先放入冰箱，使其保持结实）
3。 组合 ： 将蛋糕板放在蛋糕转盘上，铺1片饼皮，抹1层馅料，再叠上1片饼皮，用手按一下饼皮中间部分，在抹上1层馅料，重复至完，以保鲜纸包好，冷藏隔夜才享用。


Recipe adapted from : Y3K French Style Mille Crepes 

Utensil & material needed :
24cm non- stick flat frying pan ,palette knife,
cake turntable, 8" cake board

To make crepes :
Ingredients (Makes 20 - 22 pieces)
A :  225g fresh milk
      135g eggs
      1/4tsp salt
      65g plain flour
      28g icing sugar
B :  30g butter ( melted by double-boiling）

Method：
1. Place ingredient (A) into a large mixing bowl, stir well till batter is smooth. Strain through a sieve, rest for 30 minutes.  Add in ingredient (B) and mix in well just prior to frying crepe.
2. Heat a non-stick pan over medium heat till the pan is hot and smoking slightly. Scoop up no.(1) and pour a little batter into the pan. Tilt the pan so that just a thin layer of batter covers the base. Pour off any excess batter back into no. (1). Cook crepe till underside has set.
3. When the edge turns to a pale golden, use a spatula to ease it away from pan. Use your hand to lift the crepe out carefully. Lay the cooked crepes in a container while you cook the remainder. (Remember, you must stir well before each scoop or else batter can thicken on standing. If this happens, dilute it with a drizzle of water.) Repeat process to the end.

For filling :
A : 150g fresh durian (press through and sieve for smooth flesh)
      20g instant custard powder
B :  220g  non-dairy fresh whipping cream, beat till thickened

Method : 
1.  To make crepes  :  For ingredients & method please refer above.
2.  For filling :  Place ingredient (A) into a large mixing bowl, beat till thickened. Add in thickened ingredient (B), mix well and set aside (keep chilled if not needed immediately).
3.  To assemble :  Lay cake board on the turntable. Place 1 piece of crepe from no. (1) on it. Spread a thin layer of no. (2) on top. Stack on another piece of crepe no. (1). Lightly flatten with your hand along the center point (this helps the cream to sit better).  Next, spread on a thin layer of no. (2). Repeat process to the end. Clingfilm well and keep cake chilled overnight.  

愿天下所有爸爸：父亲节快乐！

Wishing all fathers a Happy Father's Day! ☻

I am submitting this post to the eventLittle Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)