Durian Cream Puffs

Durian Cream Puff
Photo updated on 7 Aug 2011

Only frozen durian is available here... taste of the filling is so so. I miss the durian puff from Prima Deli Bakery in Singapore. I think if I used Malaysian durian, more fresh cream should be added as Malaysian durian has stronger taste.

Ingredients (20-24 pieces):
*300gm durian flesh
*2 tbsp thicken cream /fresh cream
*1 tsp honey (optional)

60g cup butter
125g cup water
1/8 teaspoon salt
60g cup all-purpose flour
2 no. eggs


Directions:
  1. Blend together all ingredients with * to form a smooth paste. Store in refrigerator.
  2. Preheat oven to 200 degrees C.
  3. In a medium pot, bring water and butter to boil. Stir in sifted flour and salt until the mixture forms a soft ball.
  4. Transfer the dough to a large mixing bowl. Beat in eggs one at a time, mix well between adding.
  5. Drop a tablespoonful of the mixture onto a baking sheet lined with baking paper.
  6. Bake for 10 minutes with 200C then bake with 180C for another 15-20 minutes.
  7. Cool on rack completely.
  8. Use a pastry bag to pipe filling into the shells to make puff.

Puff

Comments :

11 comments to “Durian Cream Puffs”
Anonymous said...
on 

u makes me Jeolous soooo MUCH!!!

Lydia Teh said...
on 

Who? Why?

Anonymous said...
on 

do we have to add baking powder?
or sugar? i mean for just the puff part?

Lydia said...
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No, you don't have to add sugar and baking powder for the puff.

AT said...
on 

Hi Lydia,

Nice puff !! Do you mind to convert the ingredients to gm? I would like to try your version because i follow receipe from others ..during baking , the puff will melt and become flat ...do you know what is the problem?

Thanks & Regards
Angeline

Lydia said...
on 

Angeline,

I have just updated recipe. I am not sure why your puff melted during baking, but flat puff is caused by low heat. To prevent baked puff from shrinking/deflated, don't take it out soon after baked... trick is... leave puffs in oven with door ajar to cool down.

Anonymous said...
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whoops. please ignore my previous comment. i get it now. the durian filling is the cream. for a moment i thought it was the puff pastry itself. thanks for the lovely recipe! will try it real soon :)

Mohamed Firdaus said...
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Gonna make this for my cousin engagement reception this weekend!!!!

Anonymous said...
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hi Lydia, I wonder why my puff didn't rise in the oven and they are soaked by butter. it came out flat n abit hard like cookie.Do you have any idea?
Thanks,
Jo

Lydia said...
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Hi Jo,

I am not 100% sure, two possible reasons that I could think of:

1)Undercooked flour mixture
2)Overcooked egg

For more info and technique, try do a search for "choux pastry".

All the best!

Anonymous said...
on 

Hi Lydia..
is it possible if i bake the puff tonite n 2morow morning i fill in the cream..tnx dear♥

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