It has been an emotional week, and I am trying to pace my work, and not overwork myself too much. There was one day (after the combo of 8 inch cake + 40 cupcakes and 6 inch cake + 50 cupcakes lol) where I just slept through one afternoon and was not able to pick the little one up from the childcare.
Probably getting old. Haha!!
Wanted to make some cream puffs yesterday since I accidentally carted out 2 packets of 1L whipping cream. Nearly fainted when the items came lol.. However, the hubby prefers pure durian pulp filling for the puffs 🙂 Which actually is nicer la! Haha!
I think the snow powder might be a better choice. But I am not too sure about the ingredients for snow powder. I sort of prefer ingredients with less addivities 🙂
This recipe is from Eugenie Kitchen. And I love to watch her videos. I wish she could have more videos in making these pastries! Hehehe..
This is not an overly sweet pastry. I could taste some salt in the puffs as well. The slight buttery taste goes very well with the durian filling.
I might add this item (vanilla cream puffs instead of durian) into my menu!
Durian Puffs (Recipe Adapted from Eugenie Kitchen)
Makes 24 puffs
– 57g unsalted butter
– 120ml water
– 1 tsp salt
– 75g plain flour
– 1 tsp castor sugar
– 2 eggs
1. Add butter, sugar, salt and water in a pan.
2. Melt butter completely on medium heat. Bring to a boil.
3. Meanwhile sift flour. Set aside.
4. As soon as mixture in (2) starts to boil, get the pan out of heat.
5. Add the flour all at once. Stir till combined with a wooden spoon.
6. Once combined, put the pan back to heat. Cook till it forms a ball. There should be a layer forming at the bottom of pan when the dough is ready.
7. Take the pan out of heat. Let cool for 5 mins.
8. Crack eggs into a small bowl. Beat the eggs for about one minute. Add in to the dough a litle by little. Blend well after each addition.
9. Keep blending the mixture till thick and shiny. The batter should drop down slowly when you lift up the wooden spoon.
10. Pipe onto baking tray. Bake at preheated oven, 200C for 20 – 25 mins, until the puffs swell up and are golden brown.
11. Let the puffs cool completely.
1. Slice the puff shells halfway horizontally using a serrated knife.
2. Remove durian flesh from seeds. Mash slightly with a fork.
3. Using a teaspoon, scoop the durian flesh into the puffs. Chill in fridge.
4. Let come to room temperature slightly and dust with icing sugar before serving.