This is my recipe for durian cream puffs. U'll need lots of patience to make them but watch'em disappear and wait for the accolades fm yr family and frenz! Absolutely shookalicious!!
Sorry for the imperial measurements. The choux pastry recipe's been with me for over 30 yrs! (Back in those days, we didn't use metric units of measurement) If anyone really wants me to , I'll convert them to metric - just give ma a holler!
1 ½ tsp baking powder
6 oz butter
6 large eggs, beaten
¾ pint water
1 tabsp sugar
½ tsp vanilla
pinch of salt
1. Heat water and butter in a saucepan on the stove. Bring to the boil.
2. Add sifted flour and baking powder at once.
3. Remove from heat. Beat with a wooden spoon to combine.
4. Mix in sugar and vanilla essence. Cool mixture.
5. Beat in eggs a little at a time with the wooden spoon. (batter will be stiff)
6. Spoon (or pipe) batter onto greased trays.
7. Bake at 200C for 25 min.
8 .Remove trays, slit puffs, scoop out uncooked dough. Return to oven to dry puffs out – 5 min.
500g durian meat (mash with fork)
500ml cream, whipped
icing sugar (optional)
1. Whip cream till stiff. Add 1 or 2 tabsp sifted icing sugar, if desired.
2. Whip again to dissolve sugar (do not over-whip or cream will turn into butter!)
3. Stir in durian meat
4. Fill cooled puffs with the durian cream filling. Enjoy!!
Made 84 puffs on
Made 88 puffs on
Original recipe for Custard puffs
3 oz flour
½ tsp baking powder
2 oz butter
2 large eggs
¼ pint water
pinch salt
Custard (for original recipe)
1 ½ cups milk
4 tabsp custard powder
4-5 tabsp sugar
1 tsp vanilla
Prepare custard according to packet instructions.
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