Durian lovers, you won’t be able to resist this recipe! It’s a dream pairing between your favourite fragrant King of Fruits and delicate French pastry.
Chill a mixing bowl in the freezer for 30 minutes.
Place the cream and icing sugar into the mixing bowl and beat until soft peaks form. A tip to this step is not to overbeat the cream as it will curdle.
Fold in the durian pulp gently to prevent the cream from deflating. Cling wrap and keep chilled in the refrigerated until needed.
Prepare the choux pastry
In a heavy bottom saucepan, add in butter, sugar, salt and 120ml water. Stir with a wooden spoon. Bring the mixture to a boil. Remove from heat and add in flour.
Stir the flour till it is completely incorporated and the mixture is smooth.
Place the saucepan on the stove, stir constantly till the dough pulls away from the sides of the saucepan and forms a thick smooth ball.
Transfer the mixture to a mixing bowl and let it cool to room temperature. Crack 2 eggs in a small mixing bowl, beat. Pour a ½ portion of egg into the dough and mix with a wooden spoon until the dough is smooth. Gradually add more beaten egg and mix it till you achieve a thick consistency. Be careful not to over mix the egg as the mixture will become too watery to be piped.
Scoop the dough into a piping bag fitted with a round nozzle.
Pipe 12 even-sized balls onto the lined baking tray. Bake in the oven for 25 minutes.
Remove the puffs from the oven and poke holes in each puff to release the steam in the puffs.
Place the puffs back into the oven for another 5 – 10 minutes until the puffs turn golden brown and are hollow.
Transfer the puffs to a wire rack and leave to cool.
Slice the puff horizontally.
Fill the piping bag fitted with a smaller piping tip with durian cream, and pipe a generous amount of cream into the puff.
Dust with icing sugar as garnish and ready to serve.