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
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.
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.
Durian Puffs for ya ;)