After getting a new oven (Delonghi Electric Oven AO 842), the first thing I baked are puffs. My old oven could not bake puffs since it could not reach to 200 degrees C without switching itself off automatically.
I am, as usual, unable to find the original source of the recipe for the choux pastry. So I reproduce it below:
Choux pastry (makes about 20 puffs)
- 1 cup all-purpose flour
- 1/2 cup of butter
- 1 cup water
- 1/4 tsp sea salt
- 1/4 tsp sugar
- 1/4 tsp vanilla extract
- 4 eggs, lightly beaten
- Preheat oven to 200 degrees C. In a medium saucepan over medium fire, place butter, water, sugar and vanilla extract.
- In the meantime, sieve flour and salt and set aside.
- After the mixture boils and the butter melts completely, add in the flour mixture all at once and stir with a wooden spoon.
- When a dough forms and there is a thin film at the bottom of the saucepan, the dough is ready. Let it cool for a minute.
- Place dough into the mixer bowl of the stand mixer and mix for a minute. Slowly add in eggs over 3 additions. Let the mixer run for around 3 minutes until everything is nicely combined. Scoop dough into a pastry bag fitted with a medium star nozzle.
- Pipe circles of around 5cm in diameter onto a greased cookie sheet, greased parchment paper or silpat mat. Leave around 2cm space between each puff.
- Bake for 15-17 minutes, remove from oven and let cool on a rack.
- 450 grams durian pulp
- 300 ml whipping cream, cold
- 3 tbsp caster sugar
- Pour whipping cream and caster sugar into the bowl of the stand mixer. Whip till stiff peaks.
- Fold durian pulp into whipped cream completely. Chill for 10 minutes before use.