Durian Cream Puffs

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Durians, the spikey tropical South East Asia fruit with a strong odour but so divinely delicious, are now in season. I was the lucky recipient of two large tubs of 100% organic durians (grown without chemicals) courtesy of my sis and her friend (thank you!!). It’s amazing how “real durians” (they are grown in the wild and not cared for by anyone) taste so good – naturally sweet and creamy. Best of all, we don’t get sore throat after eating them. With the surplus of durians, I have to return my sis’s love by making delicious treats out of them, starting with these delectable durian cream puffs.

To me, durian puffs are the best of both worlds between cream puffs (too creamy for some) and durians (for those who find the taste and smell overbearing). If you love durians, do grab some durians and make these delicious durian puff treats for your loved ones before the season ends.

Durian Puff Recipe (Step-by-Step Photos)

The step-by-step photos are divided into 3 parts . Warning: pictures overload ahead :)

(Part I) Prepping and storing durian flesh

Separate the durian flesh from the seed.

If not using on the same day, double or triple cling wrapped it in individual containers in the exact weight needed for your recipe. For extra protection against the strong durian odour, seal the container in a ziplock bag. Keep in the freezer. To use, transfer from freezer to fridge the night before to thaw. You can freeze durian flesh for bakes throughout the year.

(Part II) Making choux pastry (puff shell)
Credit: Choux pastry (puff shell) recipe from JoyofBaking.com (excellent video demo).

Making Choux Pastry (Cream Puff Shells): In a bowl, sift or whisk flour, sugar and salt. Set aside.

In a heavy saucepan, add cubed butter and water.

Bring to a boil over medium heat, and let the butter melt fully. Take the pan off the heat and add flour mixture.

Stir with a spatula until the flour is fully mixed in.

Return saucepan to the heat and stir constantly with a spatula until the dough comes away from the sides of the pan and forms a thick smooth ball, about 1-2 minutes.

Let the dough cool to lukewarm temperature. Add beaten egg slowly.

Beat using a mixer or hand blender.

Continue to mix until you have a smooth thick paste.

This is the consistency of the dough (it will fall from a spoon in a thick ribbon).

Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 5 cm (2 inch) apart.

Dab your fingers in water and gently flatten the tops of each dough. If you like a golden glazed finish, brush the tops with beaten egg instead.

Bake for 15 minutes at preheated oven of 200°C (400° F). The dough will puff up like a ball as shown. Continue to bake for a further 20-30 minutes (mine took 20 minutes) or until the shells are a nice amber color.

When the shell is split, it is hollow and almost dry inside.

The three puffs on the left are moistened with water, while the four on the right, with a more glazed look, are brushed with egg wash. If you intend to dust with icing sugar, you probably don’t need egg wash.

Part III: Making durian cream filling

In a mixer, add whipping cream and beat just until stiff peaks form.

Stir in the durian flesh and continue beating at medium speed until the paste is smooth.

Cut the pastry shells in half and fill or pipe with durian cream.

Dust with icing sugar before serving, if preferred.