Durian Cream Puff

Servings 100 g

Calories 241kcal

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.

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.

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