Make this easy and delicious durian cream puffs using the leftover of durian flesh. The hollow cream puffs (choux pastry) is filled with easy and delicious durian creams. These are durian lovers’ favorite.
When durian is in season, some people will keep leftover durian flesh in the fridge for a purpose of using it in baking or dessert recipes like this durian snow skin mooncake. Durian cream puffs are also another popular durian-related dessert. Making choux pastry or cream puffs brought lots of childhood memories. My mom and aunts made choux pastry, or what we call as kue sus in Indonesia.
Making durian cream puffs pretty much follow the same steps as making basic choux pastry. The cream filling has pureed durian folded with whipped cream.
Let’s get baking, shall we?
1. Prepare durian cream filling
We only need heavy cream and pureed durian flesh to make the filling
Puree durian flesh in a blender until smooth.
Chill the mixing bowl in a fridge for 30 minutes. Pour in heavy cream and whip with a whisk attachment if using a stand mixer or hand mixer until medium-stiff peak. Fold in pureed durian into the whipped cream. Transfer to the piping bag and chill in the fridge until ready to be used
2. Make the choux pastry
Preheat oven at 425 F (220 C). Put the butter and water in a saucepan. Cook until butter melts
Add the flour and salt all at once
Keep stirring until you get a dough
Remove from the heat and let it cools down for about 10 minutes
Add one egg at a time and stir
It seems to separate and hard to combine at first, but keep stirring until they are combined.
Add another egg and stir again until you get a sticky pasty dough
You can use a piping bag to pipe the choux batter onto a baking sheet lined with a parchment paper or you can use two spoons to shape the choux (as shown in the video). My mom and aunt do it the old-school way 🙂 You will get about 12 small choux pastry. Make sure they are about 1 inch apart
Use your slightly wet finger to smooth the pointy edges so they won’t get burnt when you bake it in the oven
3. Bake the choux pastry
Place the baking sheet in the oven, middle rack. Bake for 10 minutes and then lower temperature to 375 (190 C) for 20 minutes or until they are golden brown
4. Fill the choux pastry with the filling
When they have cooled down, cut the pastry into half and then pipe the filling into the hollow choux
5. Serve
Keep them in the fridge until ready to be served and dust with a bit of icing sugar just before serving if you like
Crispy choux pastry crust with sweet creamy durian filling is quite a treat, especially if you really love anything durian 🙂
DID YOU MAKE THESE DURIAN CREAM PUFFS RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
GRAMS TO CUPS CONVERSION (UNSIFTED)INGREDIENTS
Choux pastry:
- 60 gr butter - 4 Tbsp
- 120 ml water - 1/2 cup
- 70 gr all-purpose flour - 1/2 cup
- 1/2 tsp salt
- 2 large eggs - room temperature
Durian cream filling:
- 500 gr durian flesh - about 2 cups
- 80 ml heavy cream - 1/3 cup
INSTRUCTIONS
Prepare the durian cream filling:
- Puree durian flesh in a blender until smooth. Chill the mixing bowl in a fridge for 30 minutes. Pour in heavy cream and whip with a whisk attachment if using a stand mixer or hand mixer until medium-stiff peak
- Fold in pureed durian into the whipped cream. Transfer to the piping bag and chill in the fridge until ready to be used
Make the choux pastry:
- Preheat oven at 425 F (220 C). Put the butter and water in a saucepan. Cook until butter melts. Add the flour and salt all at once and keep stirring until you get a dough. Remove from the heat and let it cools down for about 10 minutes
- Add one egg at a time and stir. It seems to separate and hard to combine at first, but keep stirring until they are combined. Add another egg and stir again until you get a sticky pasty dough
- You can use a piping bag to pipe the choux batter onto a baking sheet lined with a parchment paper or you can use two spoons to shape the choux (as shown in the video). My mom and aunt do it the old-school way 🙂 You will get about 12 small choux pastry. Make sure they are about 1 inch apart
- Use your slightly wet finger to smooth the pointy edges so they won't get burnt when you bake it in the oven
Bake the choux pastry:
- Place the baking sheet in the oven, middle rack. Bake for 10 minutes and then lower temperature to 375 (190 C) for 20 minutes or until they are golden brown
Let choux pastry cool down:
- Transfer to a cooling rack to let them cool down completely
Fill them up:
- When they have cooled down, cut the pastry into half and then pipe the filling into the hollow choux. Keep them in the fridge until ready to be served and dust with a bit of icing sugar just before serving if you like
