Durian Cream Puffs
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.
Durian Cream Puffs Recipe
You do not need to use top-grade durians for this recipe. For best results, use durian flesh which is soft, creamy, sweet with a tiny tinge of bitter.
Check out the detailed step-by-step pictures at the previous page.
Ingredients:
- water or 1 lightly beaten egg
- icing sugar for dusting; optional
Choux Pastry (Cream Puff Shells)
- 2 large eggs lightly beaten
(A) Dry mixture
- 1/2 cup (65 grams) plain or all-purpose flour
- 1/2 tsp white sugar
- 1/4 tsp salt
(B) Butter mixture
- 57 grams unsalted butter cubed
- 1/2 cup (120 ml) water
Durian Cream Filling
- 450 grams durian flesh
- 150 ml whipping cream
Directions:
Choux Pastry (Cream Puff Shells)
- In a large bowl, sift or whisk (A). Set aside.
- In a heavy saucepan, add (B). Bring to a boil over medium heat, then once the butter has fully melted, take the pan off the heat. Add the flour (A) and stir with a spatula until the dough is well combined.
- 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, then using a mixer or hand blender, start adding the lightly beaten eggs (dough will separate and then come together) and continue to mix until you have a smooth thick paste (dough will fall from a spoon in a thick ribbon).
- On each baking tray, spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 5 cm (2 inch) apart. Moisten your fingers with water and dab the tops to flatten the tip of each dough. Alternatively, with a pastry brush, gently brush the tops of the dough with a lightly beaten egg (for a golden glazed finish).
- Bake for 15 minutes at preheated oven of 200°C (400° F) and then reduce the oven temperature to 180° C (350° F). Continue to bake for a further 20-30 minutes (mine took 20 minutes) or until the shells are a nice amber color and when split, are almost dry inside.
Durian Cream
- In a mixer, add whipping cream and beat just until stiff peaks form.
- Stir in the durian flesh and continue beating a medium speed until the paste is smooth.
To Assemble
- Cut the pastry shells in half and fill or pipe with durian cream.
- Dust with icing sugar before serving, if preferred.
- Keep durian puffs in the fridge for up to a day. Freeze extras in a tightly sealed ziplock bag or container and when ready to consume, thaw the puffs on a plate at room temperature for about 5-10minutes before eating.
Choux Pastry Recipe from JoyofBaking.com: Cream Puffs Recipe