Bite into this irresistible dessert! Rich and creamy durian filling perfectly matched with the delicate choux pastry. This Durian Puff recipe is shared by Diana Gale, a passionate home cook and writer of recipe books such as her latest book release The Domestic Goddess Wannabe Bakes.
| Servings | Prep Time |
| 12 pieces | 1 hour |
| Cook Time |
| 45 minutes |
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Bite into this irresistible dessert! Rich and creamy durian filling perfectly matched with the delicate choux pastry. This Durian Puff recipe is shared by Diana Gale, a passionate home cook and writer of recipe books such as her latest book release The Domestic Goddess Wannabe Bakes.
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Ingredients
- 200 ml heavy cream double
- 150 g durian pulp
- 20 g icing sugar sifted
- 55 g unsalted butter
- 1 tsp sugar
- ½ tsp salt
- 120 ml water
- 100 g top or plain flour sifted
- 2 eggs
- icing sugar for garnishing
Instructions
Step 1: Prepare the durian cream filling
- Chill a mixing bowl in the freezer for 30 minutes.
- Place the cream and icing sugar into the mixing bowl and beat until soft peaks form. A tip to this step is not to overbeat the cream as it will curdle.
- Fold in the durian pulp gently to prevent the cream from deflating. Cling wrap and keep chilled in the refrigerated until needed.
Step 2: Prepare the choux pastry
- Preheat the oven at 180 degree celsius.
- In a heavy bottom saucepan, add in butter, sugar, salt and 120ml water. Stir with a wooden spoon. Bring the mixture to a boil. Remove from heat and add in flour.
- Stir the flour till it is completely incorporated and the mixture is smooth.
- Place the saucepan on the stove, stir constantly till the dough pulls away from the sides of the saucepan and forms a thick smooth ball.
- Transfer the mixture to a mixing bowl and let it cool to room temperature. Crack 2 eggs in a small mixing bowl, beat. Pour a ½ portion of egg into the dough and mix with a wooden spoon until the dough is smooth. Gradually add more beaten egg and mix it till you achieve a thick consistency. Be careful not to over mix the egg as the mixture will become too watery to be piped.
Step 3: Bake the choux pastry
- Scoop the dough into a piping bag fitted with a round nozzle.
- Pipe 12 even-sized balls onto the lined baking tray. Bake in the oven for 25 minutes.
- Remove the puffs from the oven and poke holes in each puff to release the steam in the puffs.
- Place the puffs back into the oven for another 5 - 10 minutes until the puffs turn golden brown and are hollow.
- Transfer the puffs to a wire rack and leave to cool.
Step 4: Assemble and serve
- Slice the puff horizontally.
- Fill the piping bag fitted with a smaller piping tip with durian cream, and pipe a generous amount of cream into the puff.
- Dust with icing sugar as garnish and ready to serve.