What a big relieve........., my maid is finally back to work, I can freely put my talent into play again at any time without hesitation. Durian is abundant everywhere, so decided to bake some durian puffs again. Today, I baked some big & mini puffs, size is immaterial, the most important thing is to stuff them with more durian filling. Today's puffs could easily cost me more than RM$100 if I were to buy from confectionery shop. But it cost me only RM$40 in total, with selected grade of durian.
Ingredients for durian filling:
600g Durian Flesh250g Non-Dairy Whipping Cream
Blend durian flesh until smooth, leave aside.Whip whipping cream until firm. Pour durian puree into beaten whipping cream & mix thoroughly. Keep in the fridge before use.
Ingredients for Puffs:
130g Butter1 1/2 cup Water1 tablespoon Caster Sugar1/4 teaspoon Fine Salt180g Plain Flour (sifted)5 Eggs Grade A1 teaspoon Vanilla EssenceReady 2 piping bags & 2 nozzles
Pre-heat oven at 200c. Grease baking tray or place a sheet of non-stick baking sheet on it.Melt butter, water, caster sugar & salt in a pot under medium heat until butter is dissolved, then turn off the fire.Turn on the fire again at low heat. Fold in sifted flour, cook until the mixture to form a soft dough, remove from heat.Transfer hot dough into a mixing bowl, pour in vanilla essence & beat for a few minutes to reduce the temperature of the hot dough. Mix in eggs one at a time, beat thoroughly for each addition. Beat the mixture become a smooth batter. (When mixing in the eggs, make sure the temperature of the hot dough will not cook the eggs)Transfer smooth batter into a piping bag & pipe out the batter onto the baking tray. Bake in the pre-heated oven for 20 minutes, reduce heat to 170c & bake for another 10 minutes.Let the baked puffs to cool on the cooling rack. Use a pair scissor to slit a big opening for all the puffs & pipe in the durian filling. Place the puffs on the serving plate & sift some icing sugar on the puffs. Serve immediately or keep in the fridge for next serving.
Place durian flesh into a blender
Blend durian flesh into a smooth durian puree
This is Non-Dairy Whipping Cream. The big nozzle is for piping batter & the small nozzle is for piping durian filling into the puff.
Whip Non-Dairy Whipping Cream until firm. Before whipping the whipping cream, make sure it's cold enough.
Pour durian puree into beaten whipping cream
Mix well & keep into the fridge before use.
Place Butter, Water, Sugar & Salt into a pot, cook under medium heat.
Cook until butter is dissolved, then turn off the fire.
Fold in sifted flour
Turn on the fire again at low heat, keep stirring the mixture with a wooden spoon.
Cook until the mixture to form a soft dough, remove from heat.
Transfer the hot soft dough into the mixing bowl.
Pour 1 teaspoon of vanilla into the dough & beat for a few minutes to reduce the temperature. Mix in 1 egg, but make sure the temperature of the dough will not cook the egg.
Add 1 egg at a time, beat thoroughly for each addition.
Beat the dough into a smooth batter
This is the nozzle for piping the batter.
Pipe out the batter onto the baking sheet
This is the big size puff
Bake in the pre-heated oven at 200c for 20 minutes, adjust the temperature to 170c & bake for another 10 minutes.
This is how the puffs looked like after the baking precess.
The puffs should be light & puffy.
The inner part should be hollow.
Pipe durian filling into the puffs
The puff is full of durian filling
Place them onto the serving plate
Sift some icing sugar onto the puffs before serving
Each bite is full of durian filling