The NUS gang came over for pre mid-autumn dinner a couple of weeks ago. Durian is in season now, I have all the ingredients in the fridge for choux pastry, why not make durian puffs? Since we all love durians. The first time I had these was in Goodwood Park, they have a range of exciting durian cakes to pastries. Apart from their ever so famous Durian Puffs, the Durian Mousse Cake and the Durian Crepe are also to die for.
I always thought making the durian filling is tough but I didn’t know how easy it was until I laid my hands to it. All you need is whipped cream and of course, durians. Ta-dah..the first batch of Durian Puffs.
That was the first time I tried making it and the result?? There were gone in minutes. Need I say more? Because they were so good, I had to make more the next day for the man.
makes 12-15 puffs
Choux Pastry (recipe adapted from keiko ishida)
75g pastry flour or top flour (I used all purpose flour), sifted
50g fresh milk
50g unsalted butter
2 egg yolks, lightly beaten, room temperature
pinch of sugar
pinch of salt
drop of vanilla essence
1. Preheat oven to 200C. Line baking tray with parchment paper.
2. In a saucepan, bring water, milk, butter, sugar and salt to boil on medium heat, then immediately remove from heat.
3. Using a wooden spoon, quickly stir in flour until combined and mixture comes together in a ball. Return to heat and cook, stirring constantly until the mixture leaves the side of the saucepan and a film forms at the bottom of the pan.
4. Cool it down a little. Add egg one at a time, stirring until the egg has fully incorporated into the mixture before adding the next.
5. Test if the batter is ready by scooping it up with a wooden spoon. The batter should hang down and form a smooth triangular shape.
6. Pour batter into a pipping bag fitted with a 1 cm plain pipping tip. Pipe out 5 cm circles onto the line baking tray and gently smoothen out the peaks with a moistened finger. (A lazy way is to scoop it using a spoon instead of pipping)
7. Bake for about 20 mins at 200C, then reduce the heat to 180C and continue to bake for another 15-20 mins. To check if they puffs are ready, give it a tap. It should produce a hollow sound.
8. Once it’s ready, let it cool on a wire rack. Keep them in an air tight container to maintain freshness.
Enough to fill 2 batches of durian puffs
150ml whipping cream
700gm durian pulp (you can increase or decrease the amount)
1. Whip up whipping cream into a soft peak.
2. Fold in durian pulp and stir in milk
3. Fill the puffs with the filling.
* It is not advisable to pipe the filling as the durian pulp might get stuck in the tip. It’s much easier using a spoon.
* Keep it chilled or in the freezer. Thaw it for 1-2 mins before chowing them down. I know it’s hard to play the waiting game but it’s worth it.