Wednesday, August 05, 2015

榴莲泡芙(Durian Cream Puff)

recipe adapted from : Sonia
plus some tiny changes here n there to suit my conveniences ^o^

chuox pastry:
125g - milk
125g - water
125g - salted butter
½ tsp - salt
5g - brown sugar

163g - cake flour
250g - eggs ( 4~5 eggs ), lightly stir

1. Bring (A) to boil.
2. Stir in the sifted flour until well combined.
3. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
4. Transfer the dough to a clean mixing bowl and used a hand-mixer to stir till it reach room temperature (no steam).
5. Add in the egg mixture slowly and stir by a hand-mixer. Mix thoroughly until desired texture.
6. Pour batter into a piping bag fitted with a 1cm piping tip.
7. Pipe on a baking tray line with non-stick baking paper. Top with the sliced cookie dough.
8. Bake at preheated oven at 190c for 20mins, then 5-10 mins (fan forced) till golden brown.
9. Transfer to a wire rack to cool.

Cookie dough:
50g butter
50g dark muscovado sugar
60g cake flour

1) Beat butter and brown sugar till light and creamy.
2) Add in sifted flour, mix to combine.
3) Roll the dough into a cylinder shape, wrap with cling wrap and keep in freezer overnight to harden.
4) Cut into small and thin round and place on top of the choux pastry.

Durian cream:
100g non-dairy whipping cream
500g durian flesh (MSW = 猫山王)

a) Beat whipping cream over high speed till peak form.
b) Add in durian flesh, mix well.

This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious

~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~


  1. 亲爱的, 早安!

  2. Good morning Irene,
    Yum ! I know these durian cream puffs are very yummy-licious!

  3. 浓浓的榴莲味飘来我家了。。。

  4. Wow! 这个是我的菜叻!!看起来很美味呢^^

  5. Wow! 这个是我的菜叻!!看起来很美味呢^^

  6. Hi Irene. I am planning to make this over the weekend. Looks yummy.

  7. 号饱满啊~~~~

  8. my dearest Irene, here I come, love your puff and photos too