Choux pastry… somehow the word pastry intimidates me and i have no idea why!

Cakes, cookies, bread, no problem but pastry and tarts, i’m a little afraid to be honest. Perhaps it’s the rolling, — though choux pastry needs no rolling — perhaps, it’s the pressing and shaping (for tarts etc).

*shrugs* I really don’t know.

As you know, durian is in season right now and as a die-hard-durian-lover, i did not just frequent my favourite stall once, i went thrice + 1. In total, i suspect i’ve had more than 50 seeds in the past 2 weeks. Many times after pigging out, i’d tell myself, Stop! No more! But the next thing i know, i’m back at the durian stall, picking up more durians!

I is terrible!

Usually, i like polishing the durians off just like that…. So, why durian puff?

Well, because the sister requested and also, i had waaaayy too much until i was a little jelak (umm.. for that 2 days only though :P) hence out came durian puffs!

Oh, it turned out that Choux Pastry isn’t that intimidating at all!

How to Choux Pastry guide.

Recipe from Florence

For 8 puffs

85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour — i didn’t bother with cake flour, substituted with plain flour –
2 eggs (lightly beaten)

1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed
(picture on the left)
3. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan.
(picture in the middle)
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth. It needs to be glossy looking. Test the batter by taking a scoop of it and it hangs down and form a smooth triangular shape, it means u’re on the right track ;)
(picture on the right)
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it. (i piped mine 5cm and it turned out HUGE! will pipe 2cm and get 20 small puff pastry instead. i like them mini :))
7. Gently smoothen out the pointed peaks with a moistened finger.

8. Bake at 200C for 25 (mine took only 20) minutes then 180C for 8 – 10 minutes or till dry and golden brown in color.

Durian filling

200ml whipping cream (will reduce this to 150-170ml)
1 tbsp rum
550g durian pulp
3 tbsp milk

1. Whip up whipping cream to a soft peak.
2. Fold in durian pulp. Stir in milk and rum.
3. Put fillings in a piping bag and pipe it out into the baked choux pastry.

And VOILA!

Durian Puffs for ya ;)

10 Responses to “Durian Puff”

  1. That’s a very creative use of durian! Yum!

  2. I keep saying I’m going to “do the choux”, but I keep getting distracted. Thanks for the reminder! =)

  3. wow what beautiful puffs; the photos are simply stunning.

  4. Looks delicious!! I don’t see why you were complaining about the size though.. seems like quite a nice size to me.. Maybe instead of cutting into 2, poke hold under and pipe in the durian cream..then easier to eat?

  5. veggie wedgie : thanks but as much as i’d love to take credit for it, i couldn’t, because in Singapore and Malaysia, having durian in a puff (choux pastry) is really very common! :)

    beau : Pleasure!

    diva : thank you sweetie!

    faithy : heheh.. wait till you see another picture which i captured using my cellphone. it’s an entirely different story altogether! whoaa.. psychic! i was just thinking of poking a hole and pipe in the cream the next time, just like BeardPapa!

  6. I was introduced a few years ago to durian by my cousin and while I have to say the smell of the fresh stuff is a bit overwhelming to me, I found I really liked its flavor when used in desserts. This looks fantastic!

  7. xiaolu : just like me and blue cheese! i can’t eat it like that… but man, when it’s made into sauce that is used to drizzle on top of a piece of juicy steak, it’s heaven!

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