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

  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.


Comments :

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

u makes me Jeolous soooo MUCH!!!

Lydia said...

Who? Why?

Anonymous said...

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

Lydia said...

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

AT said...

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

Lydia said...


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...

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...

Gonna make this for my cousin engagement reception this weekend!!!!

Anonymous said...

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?

Lydia said...

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...

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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