durian puff

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
  1. Preheat oven to 200 degrees C. In a medium saucepan over medium fire, place butter, water, sugar and vanilla extract.
  2. In the meantime, sieve flour and salt and set aside.
  3. After the mixture boils and the butter melts completely, add in the flour mixture all at once and stir with a wooden spoon.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 15-17 minutes, remove from oven and let cool on a rack.

Durian cream

  • 450 grams durian pulp
  • 300 ml whipping cream, cold
  • 3 tbsp caster sugar
  1. Pour whipping cream and caster sugar into the bowl of the stand mixer. Whip till stiff peaks.
  2. Fold durian pulp into whipped cream completely. Chill for 10 minutes before use.

 

You can choose to spoon or pipe the durian cream into the puffs. Chill in the fridge for an hour, dust with icing sugar and serve.

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