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Durian Cream Puff

Servings 100 g
Calories 241kcal
Durian Cream Puff


Part A – Choux Caps

  • 50 g butter
  • 60 g sugar
  • 40 g all-purpose flour
  • 25 g ground almond
  • A few drops of green colouring

Part B – Choux Buns

  • 125 g all-purpose flour
  • 100 ml milk
  • 100 ml water
  • 10 g sugar
  • 2 g salt
  • 80 g butter
  • 4 units fresh eggs (Size A)

Part C – Durian Filling

  • 20 g STAR BRAND custard powder
  • 60 ml water
  • 80 g cream
  • 20 g sugar
  • 300 g durian flesh

Cooking Method

Part A – Choux Caps

  • Mix all of the ingredients properly and transfer the dough to a piece of parchment paper.
  • Gently spread the dough out and cover the dough with another piece of parchment paper.
  • With a rolling pin, roll out the cap dough to about 1-2 mm thickness. Remove the top parchment.
  • Use the cookie cutter to press and cut the dough into circles until all dough is used up. Place the circles on the parchment paper to be frozen.
  • Move it to the freezer and chill the dough. Once fully chilled, remove the excess dough and collect the pieces of shaped frozen dough.

Part B – Choux Buns

  • In a saucepan, add milk, water, butter, sugar and salt. Bring to boil.
  • Once boiled, reduce the heat to medium. Add in the flour and stir vigorously until a dough lump is formed. Cook until a thin layer forms at the base of the saucepan.
  • Transfer the dough lump into a mixer and cool the dough by whisking it continuously for at least 2 minutes.
  • Once the temperature is slightly lowered, add the eggs one at a time, (otherwise, the eggs would cook if the temperature is still high) whisk until all the eggs are absorbed into the dough and the dough becomes glossy. After that, transfer it into a piping bag.
  • Pipe it into a semi-sphere silicone mould. After filling the silicone mould, lightly flatten the tip of the dough with a little bit of water and freeze the dough.
  • Once frozen, remove the buns from the silicone mould and place them on a floured baking tray. Make sure there is a 5 cm gap in between each choux buns.
  • Half-way through thawing, put a choux cap on top of each bun.
  • Preheat the oven at 190°C and start baking the choux buns at the lowest fan for 10 minutes.
  • After 10 minutes, lower the temperature to 160°C and bake for another 10 minutes.
  • Remove the buns from the baking tray and rest them on a cooling rack.
  • Once cooled, pipe the filling by lightly poke a 5 mm hole on the base of the choux bun to inject the durian custard filling.

Part C – Durian Fillings

  • In a saucepan, add water and custard powder and bring to boil. Once thicken, remove from heat and add in the durian flesh.
  • Whisk together the cream and sugar until it's slightly aerated in another bowl and pour the mix into the durian custard. Place it in a piping bag and chill in the fridge.
  • Once chilled, cut a 5 mm hole on the tip of the piping bag and start filling the choux buns up.


Pastry Height: ± 40 mm

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