Durian cream puff is definitely not something difficult to do. It may be slightly difficult to prepare the choux pastry, however with few pointers. I am sure most readers will be able to succeed.
It is extremely cheap to prepare the durian cream puff. My advise is there is no need to buy overly expensive durian like Mau Shan Wang , Red Prawns, D24 species etc. Cheaper durian like Sultan King or those that were sold in a plastic pack of 3 for SGD10 will suffice.
Since you need the cream to smoothen the texture of durian flesh, therefore, you will not need those highly price durian flesh. Of course, if you want, you definitely can and if I wanted to use such good durian, I will not add cream to the mixture, I will have a pure durian flesh puff.
The amount of cream to durian flesh is for your reference. Jokingly, if you want to sell, you may want to have more cream than durian flesh since cream is cheaper, however, if you want to prepare it for home consumption, possibly you would like to have more higher grade durian flesh with less cream and again, in the extreme, no cream is required if it is a good grade of durian.
There is nothing much to write about this well liked snack in Singapore and Malaysia. It is just some localization of fresh produce with the famous French choux pastry. In my humble opinion, it had been well over priced in the market and you can easily prepared these at home for a fraction of cost.
The weather is extremely hot during my photo taking session. My cream starts to melt in the photo session. Pardon me for the rather runny durian cream inside the profiteroles.
WHAT IS REQUIRED
Servings: Prepared About 50 durian cream puffs (depending on size of puff)
Durian Cream (Not in picture)
200 grams of net durian flesh (after de-seed and sifting)
1/2 cup of fresh cream for whipping
Assuming a recovery rate of 40%, you will need at least 500 grams gross weight of durian with seed for sifting purposes.
125 grams of unsalted butter
125 grams of plain flour
250 grams of water
STEPS OF PREPARATION
In a sauce pan, place water and butter. Bring to boil. Take away the sauce pan and sift in flour. Stir until well mix. Put it back to the stove and continue stirring until the dough leaves the side of the pan and forms a ball.
Transfer to the whisking bowl of a stand mixer. Beat the dough for about 30 seconds to release the heat. Add in one egg at a time and continue to whisk until the egg are well mixed. Repeat the same for the other 3 eggs. Do not add the eggs too quickly, otherwise, your dough will be very runny. If it is too runny, beat for several minutes or until thickened again. The end result of the dough should be glossy but not runny (refer to the next picture).
Transfer the dough to a large piping bag fitted with 1.5 cm plain nozzle. Pipe the dough in a 1.5 cm diameter balls leaving rooms for expansions.
Bake at 200 degree Celsius for 10-15 minutes and reduce the oven temperature to 175 degree Celsius for another 10 minutes or until golden and firm. Do not open the door during the first 15 minutes as it may deflates the puff when temperature changes and you do not need to open the door when you reduce the temperature.Once ready, take out from the oven and use a toothpick to poke a small hole on both sides of the puff to let the trapped moisture to escape. Cool completely on a wire rack .
De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Remember that 200 grams is the net weight and you may have to purchase at least 500 grams of durian with seeds. Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest. Alternatively, you can use a blender to blend the durian until fine.
Beat the cream until soft peak. Fold the cream to the durian flesh until well mixed. Transfer to a piping bag with some simple piping tips of your choice. If the cream are too soft, you can chill in the fridge for 10-20 minutes before piping.
Halve the puff and pumped the durian cream into the puff. Best served when chilled. Store in an air tight container in the refrigerator and best eaten within the day of preparation.
Durians are in season now. It is definitely cheap and not difficult to prepare some durian cream puffs for your family members. If you are using good grade durian, use as little cream as possible and ideally, no cream is added if the durian cost above SGD30 per kilogram as it can be safely assumed that the durian flesh are smooth and creamy enough to be on its own.
If you do not like durian, just whipped up some cream, drizzle with chocolate sauce and it will become another cream puffs for your family.
Hope you like the post today. Cheers and have a nice day.
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oh my god! my favourite cream puff + durian!! looks delicious…thanks for sharing. will be even better if you can make for me. 🙂
Kenneth, thanks for sharing the recipe. The cream filling recipe is better than the one that I have tried previously from a chef.
BTW, were u a chef or are u now?
Thank you so much for your kind words. No, I do not have any formal training and not a chef. I learned by reading up and my feel for the ingredients…
What a beautiful puff… 🙂
Thank you. Pak Ali
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