Fresh Durian Roll Take II

This batch of Fresh Durian Roll is different from this in terms of fillings. Both the whipped cream and durian are mixed together, so there's even distribution of flavours. The crepe skin is also more pliable, it didn't tear unless I stuffed too much of filling. With one recipe, I managed to get a dozen of this Fresh Durian Roll, and promptly gave away half to my neighbor because I can feel my throat a bit sore from the hot weather. Also, better to share the calories since I know there were so deliciously irresistable.


Guest star for today - D24. I wanted to try other varieties, but I went to the durian stall too early, about 11am and not much selections in terms of choices, so I went for the most plump looking durian. The so-called "peak season" would be from 2pm onwards to get more variety from past observation. Paid RM8 for this, and they were all used up to make the 12 Durian Rolls.

The rolls I got are quite squarish in shape, due to the my non-stick pan size of 6". Wendy's look more like a popiah to me, elegantly longish, wonder if she got magic fingers?!?

FRESH DURIAN ROLLS
Source: Wendy's at Table for 2 , thanks Wendy!
Yield: 12 pieces of 3" length
Ingredients:
70g all purpose flour
10g cornstarch
250g milk *I used Fresh milk because I ran out of UHT milk*
40g castor sugar
20g butter, melted
2nos egg yolk

Method:
1/ Melt butter in non-stick pan over gentle heat, then turn off the heat.
2/ Mix all purpose flour and cornstarch then pour in half the milk to mix with a wire whisk till smooth.
3/ Combine sugar, egg yolks, melted butter and the balance of the milk together, then mix this into the smooth batter.
4/ Let batter rest for at least one hour.
5/ Wipe pan with paper towel to rid if of excess butter, then heat pan over medium heat.
6/ Lower heat to low, then swirl in batter onto non-stick pan and let it cook till surface is matte and doesn't stick to finger. *No need to flip the crepe*
7/ Loosen the sides of crepe and overturn pan onto a chopping board to dislodge the fragile crepe. Transfer to plate when it has cooled down to touch. *This will only be one or two minutes because as it is very thin*
8/ Return the pan to the stove and let it heat up for 10 seconds before making another crepe.
9/ Repeat frying process till batter is all used up.

FRESH DURIAN ROLL FILLING
Ingredients:
1/2 tsp gelatine
1tbsp water
125g non-dairy UHT whipping cream
1tbsp sugar
250g fresh durian

Method:
1/ Freeze mixing bowl 15 minutes before use, and in the meantime, sprinkle gelatine over water and let it bloom.
2/ Melt gelatine over boiling water and set it aside to cool.
3/ Whisk whipping cream until it starts to take form, then put in the sugar and whisk till soft peaks.
4/ Put in the melted gelatine and continue to beat till stiff.
5/ Using a fork, mash up the fresh durian till it gets creamy, then fold this into the whipped cream. *Be careful not to over fold, lest deflating the whipped cream*
6/ Keep this durian whipped cream filling chilled in the fridge until the time to use.
7/ Distribute filling evenly over the cooled crepe, roll up and chill well before serving.