Trish yee
Prep Time [preptime]
min
Cook Time [cooktime]
min
- Singapore
- Dessert
[averagerating]/5
Durian Cream Puff
Durian season is here again! In case you have some leftover durian, you can actually remove the seeds and freeze the flesh and keep it for making durian dessert. Durian puff is one of my favorite dessert to make and it is highly addictive. However I find it better to eat it on the same day to keep it fresh. The puff will not be as soft after leaving them in the fridge overnight. For the durian paste, you can make them in advance and leave them in the fridge until you are ready to use them. This makes a prefect after dinner dessert and it is also great for party and for impressing your guest!
Equipment
- Pan
- Pipping Bag
- Oven
Ingredients
Puff (Choux Pastry)
- 65 grams Self Raising Flour
- 60 grams Butter
- 1 tbsp Sugar
- 1/4 tsp Salt
- 2 qty Eggs
- 120 grams Milk
Durian Filling
- 500 grams Durian Flesh
- 100 grams Whipped Cream
Instructions
- Place butter, milk, sugar and salt in a saucepan using low heat.
- Once the mixture come to a slow simmer, add in the flour and stir vigorously until it forms into a ball. (make sure the saucepan is not too hot as we don't want to cook the eggs)
- Add in the egg one by one and make sure it is fully incorporated into the flour mixture before adding the next one.
- Transfer the mixture into a pipping bag.
- Preheat the oven to 150C fan mode.
- Line a piece of parchment paper on a baking tray. Pipe the mixture onto the tray leaving a 1cm gap in between.
- Leave to bake for 30-40 minutes until the puffs become golden brown.
- Whip the heavy whipping cream till stiff peak.
- Mix the cream with the durian flesh. Leave to chill in the fridge until ready to use.
- Once the puffs are ready, leave to cool on a rack. When the puffs are cooled down completely, pipe the durian filling in the puff.
- Dust icing sugar over the puff and serve chill.
Nutrition
Calories: 79kcal
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Trish yee
Prep Time [preptime]
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Cook Time [cooktime]
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- Chinese, Malay, Singapore
- Sides
[averagerating]/5
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