Durian cream puffs

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Dessert

7 servings

Very Easy

1 h 15 m

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Ingredients

For durian filling:

• 600 g Durian Flesh
• 250 g Non-Dairy Whipping Cream

For Puffs:

• 130 g Butter
• 1 1/2 cup Water
• 1 tablespoon Caster Sugar
• 1/4 teaspoon Fine Salt
• 180 g Plain Flour (sifted)
• 5 Eggs Grade A
• 1 teaspoon Vanilla Essence
• Ready 2 piping bags and 2 nozzles

Preparation

• For durian filling:
  Blend durian flesh until smooth, leave aside. Whip whipping cream until firm. Pour durian puree into beaten whipping cream and mix thoroughly. Keep in the fridge before use.
• Pre-heat oven at 200c. Grease baking tray or place a sheet of non-stick baking sheet on it. Melt butter, water, caster sugar and 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 and pipe in the durian filling. Place the puffs on the serving plate and 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 and 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 and keep into the fridge before use. Place Butter, Water, Sugar and 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 and 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 and bake for another 10 minutes. This is how the puffs looked like after the baking precess.

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