Durian lovers rejoice! The king of fruit takes centrestage in this recipe, where fresh durian puree is gently folded with just the right amount of cream to create a luscious concoction that’s piped into freshly baked choux pastry. Obviously, the better quality durian you use, the better the durian puffs will taste. Oh, and resist the urge to eat all your durians before the choux buns finish baking! Enjoy!
(Makes 24 puffs)
¼ tsp salt
75g plain flour, sifted
2 large eggs
500g durian flesh
100ml thickened cream
- Bring water, butter and salt to boil in a pot over medium heat.
- Once boiling, add sifted flour in all at once and stir mixture together with a wooden spoon. The dough should start coming together.
- Reduce to low heat, and keep stirring mixture for ~ 1-2 min until surface of the dough is smooth
- Remove from heat and cool to room temperature.
- When dough is at room temperature, add eggs in one a time, beating well with a wooden spoon after each addition.
- Transfer dough into a piping bag with a round tip and pipe onto a greased tray
- Brush tops of dough with egg wash (egg yolk beaten with a little water) and bake at 180oC/350oF for 20-25 minutes until choux buns are crisp on the outside and fairly dry on the inside.
- Remove from oven and cool to room temperature.
- Meanwhile, put durian flesh in a food processor and pulse until creamy.
- Whip cream till stiff peaks form and fold in together with durian puree
- Cut cooled choux buns in half and pipe in durian cream
- Dust icing sugar over durian puffs and serve cold.