Monday, July 13, 2009

Durian Puffs ... 2nd take (updated with choux pastry recipe)

My second attempt of durian puffs with a different choux pastry recipe. My first attempt was this one and I wasn't really satisfied with the choux pastry although it was ok. They kinda flattened on me after cooling :-( So I tried with another recipe taken from Small Cakes by Roger Pizey and it turned out great. The puffs kept their shape after cooling. I find the puffs are perfect with ice-cream fillings. Maybe I will do that once I can find some space in my freezer *LOL*

This time round, I didn't really have any particular recipe for the fillings. It was just plenty of durian pulp and some whipped cream. Mixed them together and chill it before serving. Make sure you get good grade durians. This is best served chilled also you can even drizzle some chocolate sauce or melted choc to go with it .. yumms

Here is the choux pastry recipe which I used for the durian puffs.

Profiteroles (Choux Pastry)
adapted from Small Cakes from Fondant Fancies to Florentines by Roger Pizey

150ml water
60g butter (I used salted butter)
2 tsp caster sugar
a good pinch of salt
100g bread flour
3 eggs, 55g each whisked - original stated 2-3 eggs, if you are using bigger eggs, you may need less than 3

1. Place water, butter, sugar and salt in a pan and bring to boil making sure butter is melted
2. Add flour and stir with wooden spoon till the dough comes away easily from the side of the pan (you need to cook the flour fully, so try not to hurry)
3. Place dough in a mixer and while beating, add enough eggs slowly to make it suitable for piping
4. Cover dough with cling wrap and leave it to rest in the fridge till it cools
5. Fill piping bag fitted with a large nozzle with cooled dough
6. Preheat oven to 240C
7. Pipe a choux evenly on tray (size is up to you)
8. Place tray on the middle shelf of the oven and turn off the oven, leave it for 15mins
9. Turn oven back on at 180C and bake for about 20-30mins (Do not open the door untill nearly cooked or it will flatten - I took it out when the top turned brown)
10. Remove from the oven and turn out onto a wire rack to cool


Anonymous said...

hi,I like yr puff may I have the recipe?



muffinlover said...

Hi ur cream puff looks real nice as it doesnot collapse as mine. Can u pls share this lovely recipe. My email is Thanks again

FooDcrazEE said...

in that case u can chill the creamy filling. . . .then scoop some unto rice paper. Fold into rectangular. Freeze. Dipped onto some tempura batter and deep fried on high heat for like under 1 minute. delish

Zurynee said...

thanks Lilian and muffinlover. I will post the recipe tonight :-)


Zurynee said...

Foodcrazee, your idea is totally Wicked !!! What kind of rice paper are you taking about here?


muffin lover said...

Thank yoy very much for posting this lovely recipe

yahfiq said...

wowww... my fav.. drooollling..

Anonymous said...

Hi zu,
just wonder, as cream is best served chilled, if you filled the choux with cream and leave at the fridge, would the choux become soft/soggy when u serve ?

Thanks :-)


Zurynee said...

hi pam,

Serve it right out of the fridge. The choux will not be soggy


Lyn Azhari said...

do you have the recipe fr durian filling?

Zurynee said...

Lyn, the recipe is here:

Durian Filling

Durian pulp from 12 pcs of durian
2 tbsp milk
2-3 tsp honey
200ml whipping cream

1. Beat cream till soft peaked, put aside
2. Add durian meat, milk and honey into another bowl and mix till smooth using a wooden spoon
3.Combine cream and durian mixture together till well blended and put in fridge till ready to fill the puffs