Durian or Mango Towel Roll Cake with Perfect Crepe Skin
Ingredients
- 3 Eggs
- 30 Powdered sugar
- 250 Milk
- 80 Cake flour
- 15 Butter
- 250 Heavy cream
- 15 Granulated sugar
- 400 Durian or mango purée
Instructions
- In a large mixing bowl, crack 3 eggs, add 30 g powdered sugar, and pour in 250 g milk.
- Gently whisk with a hand whisk until the sugar dissolves and the egg mixture lightens in color. No need to whip — just combine evenly.
- Sift 80 g cake flour into the bowl. Whisk in a zigzag ("Z") motion until the batter is smooth with no dry lumps.
- Do not stir in circles — this develops gluten and makes the crepes tough instead of soft and pliable.
- Melt 15 g butter over a water bath, then pour it into the batter. Stir until the butter is fully incorporated.
- Strain the batter through a fine-mesh sieve 1–2 times to remove any undissolved flour particles. Cover with plastic wrap and refrigerate for at least 30 minutes. This resting step is crucial for smooth, elastic crepes — do not skip it.
- Heat a non-stick skillet (about 24–26 cm diameter) over low heat. When the pan is warm, pour batter from the center with your right hand.
- Quickly tilt and rotate the pan with your left hand to spread the batter into an even, thin layer. Pour any excess batter back into the bowl.
- Cook over low heat until small bubbles form on the surface and the edges begin to lift slightly.
- Gently lift one corner with a spatula, then pinch the edge with both hands and peel the crepe off the pan.
- Lay each cooked crepe flat on a cooling rack, stacking them neatly. This recipe yields about 10 nine-inch crepes.
- Once the crepes are completely cool, place an 8-inch round cake board (or the base of a chiffon cake pan) on top and cut out neat 8-inch rounds.
- The trimmings are perfect for snacking — let the little ones enjoy them!
- In a clean, oil-free and water-free mixing bowl, combine 250 g heavy cream and 15 g granulated sugar.
- Beat with an electric mixer on medium speed until stiff peaks form — the cream should hold clear ridges and form small pointed tips when the whisk is lifted (about 90% whipped).
- Place one crepe smooth-side down on your work surface. Overlap additional crepes one by one, each overlapping the previous by about one-third of its width, forming a long strip. Use 4 or 5 crepes per roll, depending on the desired size.
- Spread the whipped cream evenly over the overlapping crepes. Keep the cream layer moderate — too thick and it will squeeze out when rolling. Spread a little thinner near the edges for a neater finish.
- Arrange a layer of durian purée (or fresh mango chunks/slices) in a line down the center of the cream. Keep the fruit filling concentrated rather than scattered — this makes for a plumper, more satisfying center when sliced.
- Fold the left and right edges of the crepe strip inward by about 3–4 cm. This prevents the filling from oozing out the ends and gives the roll a tidy, polished look.
- Using a bench scraper or your hands, gently but firmly roll the crepe up with the cream and fruit inside. Roll tightly, tucking as you go so each layer adheres snugly.
- When you reach the end, place the seam side down on the bottom of the roll.
- Wrap the finished roll tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours. This step is essential — the cream firms up in the cold, giving clean slices and an ice-cream-like, luscious texture.
- Remove the chilled roll from the fridge and dust the surface lightly with powdered sugar or matcha powder (optional).
- Slice with a sharp long knife. For the cleanest cuts, dip the blade in hot water and wipe dry before each slice. Garnish each piece with mango chunks, fresh mint, or a bit of crushed durian for a beautiful presentation.
