This is a recipe I don't make it often. The last attempt was like 7 years ago! Gosh.....so nervous during the choux pastry making process. Luckily the pastry turned out all well without collapsing. ^0^
Making of choux pastry : (1) cooked dough
(2) drizzle in beaten eggs and beat well....
(3) beat till dough is smooth
(4) pipe the dough over lined baking sheet (don't pipe too huge as it well expand during baking) and ready for baking
Choux pastry before piping in filling
hollow pastry shell....can fill in lots of cream!
Ingredients (approx. 50 small puffs)
- 125g unsalted butter
- 300gm water
- 15gm sugar
- 1/4 tsp salt
- 180gm plain flour, sifted
- 270gm egg (approx. 5 eggs)
- 1 tsp vanilla essence
- Boil water, sugar and butter in a deep saucepan over medium heat until sugar is well dissolved. Turn off fire.
- Add flour immediately and mixed to a smooth dough, turn on heat and cook over low fire until white film form on base of pot. Remove pot from stove. Leave dough to cool slightly.
- Beat eggs lightly and stir in vanilla essence. Gradually beat in egg mixture into cooked dough and blend well till dough is smooth.
- Fill dough into piping bag and pipe it onto a lined baking tray. Smooth the top with wet fingers.
- Bake at pre-heated oven of 200 deg cel for 25mins or till golden brown, remove and cool. (use a wooden skewer and poke the sides of each puff to release hot steam inside)
- When the puff pastry has cooled down, slit an opening at the side using a pair of scissors, spoon in adequate amount of durian cream. Store in air-tight container and chill well before serving.
Durian Cream (enough for 50 small puffs)
- 300gm fresh durian puree
- 1 tbsp gelatine
- 50gm water
- 50gm sugar
- 250ml gm dairy whipping cream
- Dissolve gelatine and sugar in water.
- Whisk cream in a clean dry bowl until firm. Beat in gelatine mixture till well incorporated.
- Fold in durian puree.
- Keep chill in fridge till use.