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Durian Cream Puffs
Durian Cream Puffs Recipe
You do not need to use top-grade durians for this recipe. For best results, use durian flesh which is soft, creamy, sweet with a tiny tinge of bitter.
Check out the detailed step-by-step pictures at the previous page.
Ingredients:
- water or 1 lightly beaten egg
- icing sugar for dusting; optional
Choux Pastry (Cream Puff Shells)
- 2 large eggs lightly beaten
(A) Dry mixture
- 1/2 cup (65 grams) plain or all-purpose flour
- 1/2 tsp white sugar
- 1/4 tsp salt
(B) Butter mixture
- 57 grams unsalted butter cubed
- 1/2 cup (120 ml) water
Durian Cream Filling
- 450 grams durian flesh
- 150 ml whipping cream
Directions:
Choux Pastry (Cream Puff Shells)
- In a large bowl, sift or whisk (A). Set aside.
- In a heavy saucepan, add (B). Bring to a boil over medium heat, then once the butter has fully melted, take the pan off the heat. Add the flour (A) and stir with a spatula until the dough is well combined.
- 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.
- Let the dough cool to lukewarm temperature, then using a mixer or hand blender, start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
- On each baking tray, spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 5 cm (2 inch) apart. Moisten your fingers with water and dab the tops to flatten the tip of each dough. Alternatively, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg (for a golden glazed finish).
- Bake for 15 minutes at preheated oven of 200°C (400° F) and then reduce the oven temperature to 180° C (350° F). Continue to bake for a further 20-30 minutes (mine took 20 minutes) or until the shells are a nice amber color and when split, are almost dry inside.
Durian Cream
- In a mixer, add whipping cream and beat just until stiff peaks form.
- Stir in the durian flesh and continue beating a medium speed until the paste is smooth.
To Assemble
- Cut the pastry shells in half and fill or pipe with durian cream.
- Dust with icing sugar before serving, if preferred.
- Keep durian puffs in the fridge for up to a day. Freeze extras in a tightly sealed ziplock bag or container and when ready to consume, thaw the puffs on a plate at room temperature for about 5-10minutes before eating.
Choux Pastry Recipe from JoyofBaking.com: Cream Puffs Recipe
Pages: 1 2
Thank you for the recipe and link to tutorial for choux pastry. It was my first time making today and the puffs turned out beautifully! Only change I made was I couldn’t bear to waste an egg so used milk wash instead. It didn’t produce a perfect golden colour but the final puffs were dusted with icing sugar anyway so it didn’t matter one bit. So yummy and worth the effort. It’s close to impossible to find ready made durian puffs in Melbourne where I live so I envision making this again and again throughout the year! Thank you.
Thank you, I’m happy that you can eat durian puffs whenever the craving sets in in Melbourne!
Thanks for your wonderful recipe! I think my nozzle use wrongly and sadly my puff don’t raise :(
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Hi,
May I know can I pipe 12 dough of 1-1/2″ each onto a 10″ square tray leaving a space of 1″ to 1-1-2″ in-between?
Thanks
Hi. How long can I store the durian puffs when it is in the fridge?