Durian Millefeuile

Preparation Time: 40 minutes

Baking Time: 25 minutes

Servings: 6 pax

 

INGREDIENTS:

FOR PUFF PASTRY

A:

800 g plain flour

100 g butter

10 g salt

300 ml water

 

B:

300 g butter, for lamination

 

METHOD:

1. Rub the butter into the flour. Add in the salt and slowly add water and mix until dissolved.

2. Incorporate the flour into the water. Pour mixture onto a marble table and continue to work on the dough with hands.

3. Form the dough into a coarse ball. Using a large knife, score the top of the dough with a cross. Cut deep enough so that it opens slightly.

4. Wrap loosely with plastic and allow to rest for 30 minutes.

5. Place the dough onto a floured surface.

6. Roll outwards on all the corners of the dough. Leave the center thicker. Continue to roll all the 4 corners.

7. Place the butter for lamination (Ingredient B) in the middle.

8. Fold the opposite sides over, then turn. Fold the other two sides like an envelope, pressing well to seal the butter in.

9. Lightly tap the dough to even.

10. Turn and repeat the same process. Tap the sides with the length of the rolling pin to keep a straight edge.

11. Roll out the dough using even strokes. Roll up and down until twice the length. Brush off excess flour.

12. Mentally divide the dough into three. Fold the top third down, fold the bottom third over the first fold.

13. Give the folded dough a quarter turn to the right.

14. Repeat the same roll as before.

15. Roll the dough out to form a 1 cm thick rectangle.

16. Fold into thirds again and give it a quarter turn to the right.

17. Mark the dough with two fingers. The two indentations indicate that two turns have been made to the dough. Place the dough in the refrigerator for 20 minutes to rest.

18. After resting, continue to roll the dough into 1 cm thickness. Fold into thirds and it’s ready to be used for this recipe.

 

FOR DURIAN PASTRY CREAM

500 ml milk

100 g egg yolk, about 5 eggs

50 g sugar

60 g cornflour

35 g butter

50 g durian pulp, blended

300 ml of whipping cream, 35% fat

 

METHOD:

1. Preheat oven to 200ºC.

2. Make the durian pastry cream. Heat the milk gently in a saucepan.

3. Beat the egg yolk and sugar together until combined. Add in the sifted cornflour. Add in the warm milk. Whisk until combined.

4. Sift the mixture back into the saucepan. Gently heat over medium heat, stirring for 5 minutes or until milk thickens and coats the back of a spoon. Remove from heat.

5. Add the butter and the durian pulp into the custard (when still hot) and mix well.

6. Line a baking tray with baking paper.

7. Roll the puff pastry thinly. Poke the puff pastry with a fork. Place the pastry on the lined tray. Top the pastry with another sheet of baking paper and another baking tray. Bake in oven for 20 minutes. Turn the trays over and bake for a further 5 – 10 minutes or until the pastry is crisp and golden. Set aside to cool completely. (Approximately 30 minutes.)

8. Whisk the whipping cream until firm peaks form. Fold the cream into the custard mixture.

9. Use a large serrated knife to trim the edges of the pastry. Cut the pastry into 2 rectangles. Place 1 piece of pastry on a large serving platter. Spread with half the custard mixture. Repeat with the remaining pastry, custard mixture.

10. When serving, sprinkle a little icing sugar on top of the last layer of puff and serve immediately.

 

Recipe by Chef Joanne Yeong, Cake Crisis Central.

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