Tuesday, May 29, 2007

Durian Puffs

My uncle bought 6 lunchbox size boxes of D24 durians for $5, the stallholder just wanted to clear his remaining stocks so that he can call it a day. I was given two boxes which weren't quite ripe to turn into something that's edible.
The two boxes yielded about half a kilo of durian meat not including what I consumed as I removed the meat from the seeds. I pureed the meat and mixed it with whipped cream stuffed it all into cream puff shells that I baked. I over stuffed the shells and I ended up with extra shells that were empty. Lilik and I were munching on the empty shells as we sorted and packed up the 30 durian puffs. They were then distributed to the uncle who gave me the durians and an aunt who is also a durian lover.
I, of course, enjoyed the fresh pastries as I assembled them. These puffs are best consumed the very day they are made. Although you can store them in the fridge for up to two days but they are fantastic fresh.

Choux Pastry
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Heat water and butter in a pot till bubbling hot. Turn the heat to low.
Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
Transfer dough to a mixing bowl and beat till it is lukewarm.
Add in egg by thirds and mix till well blended and smooth.
Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.

Durian Fillings
200 or 250 ml of non-diary whipping creame
quivalent amount of durian pulp

Whip up whipping cream to a soft peak.
Add in durian pulp.
Put filling into a piping bag and pipe it out into the baked choux pastry.
Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.

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