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Durian Puffs

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!

Ingredients:
(Makes 24 puffs)

Choux Pastry:
50g butter
120ml water
¼ tsp salt
75g plain flour, sifted
2 large eggs

Durian Filling:
500g durian flesh
100ml thickened cream

Method:

  1. Bring water, butter and salt to boil in a pot over medium heat.
  2. Once boiling, add sifted flour in all at once and stir mixture together with a wooden spoon. The dough should start coming together.
  3. Reduce to low heat, and keep stirring mixture for ~ 1-2 min until surface of the dough is smooth
  4. Remove from heat and cool to room temperature.
  5. When dough is at room temperature, add eggs in one a time, beating well with a wooden spoon after each addition.
  6. Transfer dough into a piping bag with a round tip and pipe onto a greased tray
  7. 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.
  8. Remove from oven and cool to room temperature.
  9. Meanwhile, put durian flesh in a food processor and pulse until creamy.
  10. Whip cream till stiff peaks form and fold in together with durian puree
  11. Cut cooled choux buns in half and pipe in durian cream
  12. Dust icing sugar over durian puffs and serve cold.

16 thoughts on “Durian Puffs

  1. My dough after adding the eggs came out too thick and dry…similar to play doh consistency. Can you advise what went wrong…thanks!

    1. Did you let the dough cool down before adding eggs? It sounds like the eggs got cooked and solidified rather than became incorporated into the dough

    1. Hi, it depends on the consistency and taste of the durian paste you are using. If it is made from fresh durian, then you could still mix in whipped cream to give it a more creamy texture. If it is made from cooked durian, then it might be difficult to fold cream in. I think you would just have to experiment and try it out based on the paste you have.

    1. Not much difference. Thickened cream has a bit of thickening agent so it’s a bit more stable, but whipping cream will work just fine too.

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