Tuesday, September 23, 2014

Creamy durian puff

Had a gathering for the weekend so I decided to make some durian puffs. It's been something I've wanted to make for a long time but never got around it.

Picked up some durians at the stall outside NTUC Supermarket. Quality is just so so but the guy gave some discounts so why not. I bought 2 packs for about $13. If it is to be for self consumption, I would have gotten Mao Shan Wang and pay good money for it. Cos I believe if you want to eat good durians, we must pay good money for the sinful calorie consumption. Otherwise we are just wasting calories.

For the durian fillings, I extracted the flesh from the seed, and mix it with some whipped cream and castor sugar. I might want to try using yoghurt next round for health reasons. Or better still, maybe we dont even need anything other than the flesh!

Not sure how many durians these 2 packs translate to, but its about 280g for about 15-18 puffs.

Anyway, puff pastry recipe is very easy.

For the choux bun / puff
65g plain flour (sifted)
2 eggs
50g butter
150ml water

Method for Bun

Preheat the oven to 220 deg C. Beat the eggs in a small bowl. Cut the butter into cubes and put it into a saucepan of the water over low heat. As soon as mixture boils, take it off the heat. Quickly put the flour into the saucepan and mix well till it forms a dough ball. Add a litle egg and stir well until all the eggs are in. The mixture should be light.


Spoon the mixture onto the lined trays and bake them for 10min. After 10min, bake them for another 25min at 190 deg C till puffy and golden brown. Remove the buns and poke them to remove extra steam. When the buns are completely cooled, cut a slit in the buns and insert the filling.

Thats it!

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