Durian Puffs
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To make Choux Pastry
INGREDIENTS
50 g butter
150 ml water
70 g plain flour
2 medium eggs
METHOD
1 Bring butter and water to boil and add in flour.
2 Turn off heat and beat thoroughly with a spoon.
3 Return to heat and continue beating until mixture becomes a smooth ball. Then remove from heat.
4 Cool for about 2 minutes and add in enough egg to beat until mixture is of piping consistency.
5 Fill a piping bag with dough and pipe out in small rounds onto a greased tray. Brush with little beaten egg.
6 Bake at 200°c for 15 minutes.
To make Durian Cream
INGREDIENTS
80 g castor sugar
60 ml water
100 g durian flesh, mashed
2 egg yolks, beaten
180 g butter
METHOD
1 Put sugar and water into pan and boil for 3 minutes.
2 Pour boiled syrup into beaten egg yolk and beat until mixture is thick and set aside to cool.
3 Use separate bowl to cream butter and durian until soft.
4 Add in egg mixture gradually and beat well.
5 Make a slit half way through choux pastry puffs and fill with durian cream
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