Durian Cream Puffs / 榴莲泡芙 / ドリアンシュークリーム

Photo updated on 7 Aug 2011

Feeling like eating durian cream puff lately. Made some today but too bad that only frozen durian is available here. I must admit that 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. Anyway, the puff itself is quite good only lack of durian taste.

I remember I read from a forum about non-shrinking cream puff. To prevent cream puffs from shrinking or turning soft soon after baking is to leave them in the oven with the door ajar until the puffs are cooled. I did follow the suggestion and my cream puffs turned out beautifully, the size and shape stayed the same after I took them out from oven.

Ingredients (20-24 pieces):
Filling 

*300gm durian flesh
*2 tbsp thicken cream /fresh cream
*1 tsp honey (optional)

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

Methods:

1. Blend together all the ingredients with * to form a smooth paste. Store in refrigerator.
2. Preheat oven to 200°C.
3. In a medium pot, bring water and butter to a boil. Stir in the sifted flour and salt until the mixture is cooked.
4. Transfer the mixture into a large mixing bowl. Beat in the eggs, one at a time, mix well between adding.
5. Drop a tablespoonful of the mixture onto a baking sheet lined with baking paper. You may also use a piping bag to do the job.
6. Bake for 10 minutes with 200°C then bake with 180°C for another 15-18 minutes. 
7. Allow to cool completely in the oven with the door ajar.
8. Use a cream piping nozzle to pipe the filling into each shell. From the side or bottom of the shell.
9. Serve immediately or keep in the refrigerator to chill further.