Skip to main content

Easy Durian Millefeuille ~ Bake Along #73 拿破仑千层榴莲酥

Hi there! Good morning!..I am into Bake Along mode this few days. Bake Along event is baking Milliefeuille this round. I love to join these 3 wonderful hosts of Bake Along event.; they are non other then Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids.  In this event they always suggest some awesome bakes that i will never thought that i will Bake Alone, If it is wasn't a Bake Along with these 3 awesome ladies and others great blogger friends, i will never bake so many different types of wonderful  bakes. Can you imagine that, it is Bake Along #73 now. If you have not join Bake Along, then come along join us :D 

This is a easy and simple mille feuille recipe that i found in by Lorraine Pascale . It is made with shop bought puff pastry for simplicity. Am i cheating here..:p :p I wanted to make puff pastry from scratch but i just can't squeeze out any extra time lately :(... I am so busy with kids, work and house chores. School  reopen on Monday after a 7 weeks (plus one week extended because of the flood) Well, using shop bought puff pastry is for simplicity, why 

Mille Feuille is a French dessert. It is a rich cake consisting of thin layers of puff pastry, filled with jam and cream. And of course with fruits like berries and I live in Miri, it is only times we can get special berries like blackberry and raspberry here. We usually only can get strawberry and blueberry but the price is not very attractive..expensive :D The recipe call for cream and blueberries. I tweak it a little, using whipped cream with durian puree instead and decorated it with candied pecan.

拿破仑的法文是Mille Feuille, 就是一百万层酥皮的意思。所以又名为千层酥的
称号。制法是薄薄的酥皮对折多次, 再那去烤成金黄色的酥皮。酥皮之间夹入cream,从而制成香酥的千层蛋糕酥。

This is a local brand 'Kawanku' Puff Pastry. It is a prefect solution for  'anytime' when you need it. It comes in a pack of 10 pieces ready rolled, cut and separated individually. Each piece is a 4 inches by 4 inches square piece of frozen puff pastry. This pastry produce delicate flaky layers and the buttery aroma is so lovely.
All i need to do is thaw the 'Kawanku' puff pastry. Cut them into half and arrange them neatly into a lined baking tray. Sprinkle with a bit of icing sugar and send straight into a preheated oven to bake.

Easy Durian Milliefeuille
Adapted from bbc,
i make half of the recipe; 
below is my record makes 2 milliefeuille of 3 layers

65g icing sugar, plus extra for dusting
1 pack of frozen puff pastry (i used store bought 'Kawanku' brand square frozen puff pastry; use 3 pieces @ 40g a piece
Blueberries (i use candied pecans)

For the sweetened cream
80g whipping cream
15g icing sugar
1/4 tsp vanilla paste

To Do:
1. Line a large baking tray with grease proof paper. Cut the square pastry into equal half. (i have 6 pieces of 2 inches x 4 inches; rectangle)

2. Place them on the prepared baking tray. Sprinkle with (lots of-i sprinkle just enough) icing sugar and put in the fridge for 30 minutes.

3. Preheat oven to 200C. Put pastry form fridge into the oven and bake for 5 minutes. Remove from oven and sprinkle the pastry with more icing sugar. Bake for a further 5 minutes or until the pastry turn golden brown. Remove and set aside.

4 For the sweetened cream, put the cream, icing sugar and vanilla in a large bowl and whip until medium stiff peaks form when the whisk is removed from the bowl. Fold in durian puree and combine well, then scoop the mixture into a pipping bag fitted with a 1 cm straight nozzle.

5. Place one of the pastry thins on a serving plate. Pipe blobs of cream over the pastry, the then put another pastry thin on top and repeat with one more layer. Sprinkle the top with more icing sugar.


I am linking this post to the Bake Along event created by Joyce of Kitchen Flavours,  Lena of Frozen Wings and Zoe of Bake for Happy Kids


Win US$160 Paypal cash this Chinese New Year!

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants.

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe
Zoe from Bake for Happy Kids
Alvin from Chef and Sommelier
Ann from Anncoo Journal
Cheryl from Baking Tai Tai
Doreen from My Little Favourite DIY
Fion from XuanHom's Mom Kitchen Diary
Jasline from Foodie Baker
LY from LY's Kitchen Ventures
May from Mayck-law
Ms B from Everybody Eats Well in Flanders
Regina from Mummymoo
Sharon from Delishar
Susanne and Phay Shing from Lovingcreations4u
Veronica from Peng's Kitchen
Victoria from Victoria Bakes

*Terms and conditions apply.

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected.


  1. Hello dear, I believe I haven't wished you yet, so Happy New Year!

    Yea Im also super busy with my kids, would always opt for storebought puff pastry to save time too :P

  2. so cute! your millefeuille is so puffy and looks so crisp! nice tower you've got there mui

  3. I have sweet tooths, will loves it...

  4. Mui,我也是买了一包,但是还没有开工。。。^^

  5. Hi Doreen,
    I can understand how busy you must be! School just started and I am "beat-up" with the running around between my kids' schools, send my kid to school and fetch them back, with extra tuition classes and got to cook some more, not to mention housework! I'm out of the house 4 to 5 trips a day! Pengsan!! hahah! But we are not the only ones who are going thru this phase. So a dessert like mille fuielle is indeed a wonderful treat! I like your durian filling! And candied pecans is always welcome, yums!
    Thank you for baking along with us, and for your wonderful support!
    Hope you have an easy, delicious, relaxing (yeah!) weekend !

  6. Hey Mui Mui,
    Towering tall with fragrant durian puree! This lovely dessert can be CNY auspicious sweet treats too ... 步步高升 !
    Enjoy your weekend!

  7. Doreen , I'm too cheap to buy ready-made puff pastry lol I've been eyeing Zoe's pastry recipe , maybe , If I'm not too busy , okayyy, lazy , I'm gonna try to make it :D

  8. hello doreen! it's been a while since my last visit...hope you are very well and busy is good! haha! nice asian twist given to this mille feuille...i know i will love this too!

  9. Damn delcicious puffed pastry!!!
    lovin it more with the durian cream filling

  10. Hi Doreen,

    I know that you like Durian... Me not so :p

    Durian aside... I think that your mille feuille looks very tall and pretty with lots of creamy durian filling! This must be a hao liao mille feuille :D



Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil