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Durian Cream Puffs


Durian Cream Puff Recipe

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Durians, the spikey tropical South East Asia fruit with a strong odour but so divinely delicious, are now in season. I was the lucky recipient of two large tubs of 100% organic durians (grown without chemicals) courtesy of my sis and her friend (thank you!!). It’s amazing how “real durians” (they are grown in the wild and not cared for by anyone) taste so good – naturally sweet and creamy. Best of all, we don’t get sore throat after eating them. With the surplus of durians, I have to return my sis’s love by making delicious treats out of them, starting with these delectable durian cream puffs.

Durian Cream Puff Recipe

See Also: Chocolate Chip Muffins Recipe

To me, durian puffs are the best of both worlds between cream puffs (too creamy for some) and durians (for those who find the taste and smell overbearing). If you love durians, do grab some durians and make these delicious durian puff treats for your loved ones before the season ends.

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Printable Recipe >>
Note 1: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
Note 2: Choux pastry (puff shell) recipe from (excellent video demo).
Durian Flesh Separated the durian flesh from the seed.
 Durian Cream Puff Recipe If not using on the same day, double or triple cling wrapped it in individual containers in the exact weight needed for your recipe. For extra protection against the strong durian odour, seal the container in a ziplock bag. Keep in the freezer. To use, transfer from freezer to fridge the night before to thaw. You can freeze durian flesh for bakes throughout the year.
 Durian Cream Puff Recipe Making Choux Pastry (Cream Puff Shells):In a bowl, sift or whisk flour, sugar and salt. Set aside.
 Durian Cream Puff Recipe In a heavy saucepan, add cubed butter and water.
 Durian Cream Puff Recipe Bring to a boil over medium heat, and let the butter melt fully. Take the pan off the heat and add flour mixture.
 Durian Cream Puff Recipe Stir with a spatula until the flour is fully mixed in.
 Durian Cream Puff Recipe Return saucepan to the heat and stir constantly with a spatula until the dough comes away from the sides of the pan and forms a thick smooth ball, about 1-2 minutes.
 Durian Cream Puff Recipe Let the dough cool to lukewarm temperature. Add beaten egg slowly.
 Durian Cream Puff Recipe Beat using a mixer or hand blender.
 Durian Cream Puff Recipe Continue to mix until you have a smooth thick paste.
 Durian Cream Puff Recipe This is the consistency of the dough (it will fall from a spoon in a thick ribbon).
 Durian Cream Puff Recipe Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 5 cm (2 inch) apart.
 Durian Cream Puff Recipe Dab your fingers in water and gently flatten the tops of each dough. If you like a golden glazed finish, brush the tops with beaten egg instead.
 Durian Cream Puff Recipe Bake for 15 minutes at preheated oven of 200°C (400° F). The dough will puff up like a ball as shown. Continue to bake for a further 20-30 minutes (mine took 20 minutes) or until the shells are a nice amber color.
 Durian Cream Puff Recipe When the shell is split, it is hollow and almost dry inside.
Durian Cream Puff Recipe The three puffs on the left are moistened with water, while the four on the right, with a more glazed look, are brushed with egg wash. If you intend to dust with icing sugar, you probably don’t need egg wash.
 Durian Cream Puff Recipe Making durian cream filling:In a mixer, add whipping cream and beat just until stiff peaks form.
 Durian Cream Puff Recipe Stir in the durian flesh and continue beating at medium speed until the paste is smooth.
 Durian Cream Puff Recipe Cut the pastry shells in half and fill or pipe with durian cream.
Durian Cream Puff Recipe Dust with icing sugar before serving, if preferred.

Leave a Comment

12 Responses to “Durian Cream Puffs”

  1. Beth — June 27, 2014 @ 5:40 pm

    So pretty! I’ve heard of durian (and its strong smell) but I’ve never tried it. Your cream puffs look so delicate and lovely.


  2. Cheryl@Baking Taitai — June 27, 2014 @ 10:57 pm

    Looking at your yummilicious durian cream puffs reminds me that I haven’t bake these for long, will stock up durian soon!


  3. Rumbling Tummy — June 28, 2014 @ 7:54 pm

    Any left for me?


  4. sandy — June 29, 2014 @ 7:36 pm

    What type of whipping cream do you use? Any picture? tks


    • wiffy replied: — June 30th, 2014 @ 10:34 am

      no photo but any brand will do as long as it says whipping cream. I got mine from Phoon Huat (bought the cheapest one, 200ml, for about $2).


  5. Angie@Angie's Recipes — June 29, 2014 @ 9:20 pm

    They must be very delicious with durian cream!!


  6. B — June 29, 2014 @ 9:54 pm

    Glad I love durians, this is the best pastry for me :)


  7. tigerfish — July 1, 2014 @ 5:30 am

    I don’t think I have the patience to wait for the cream puffs to be made! I will directly feast on the durians :P


    • wiffy replied: — July 1st, 2014 @ 9:13 am

      we have an excess of durians. I still have a few frozen containers in the fridge haha


  8. Jasline @ Foodie Baker — July 1, 2014 @ 4:21 pm

    I LOVE durian smell in my refridgerator!


  9. Michelle — July 27, 2014 @ 1:37 pm

    Hi NoobCook

    How many puffs does it yield from the recipe? Cos you mention 20-25 at the top of the recipe but said pipe 12 in the recipe. Thank you.


    • wiffy replied: — July 28th, 2014 @ 12:36 pm

      Hi, each standard baking tray fits 12 puffs, so this recipe makes about 2 trays of puffs. Reworded recipe to make it clearer, thanks.