Durian Puff

    As you know, durian is in season right now and as a die-hard-durian-lover, I did not just frequent my favourite stall once, I went thrice + 1. In total, I suspect i’ve had more than 50 seeds in the past 2 weeks. Many times after pigging out, I’d tell myself, Stop! No more! But the next thing I know, I’m back at the durian stall, picking up more durians! I is terrible! Usually, I like polishing the durians off just like that…. So, why durian puff? Well, because the sister requested and also, I had waaaayy too much until I was a little jelak (umm.. for that 2 days only though :P) hence out came durian puffs! Oh, it turned out that Choux Pastry isn’t that intimidating at all!


    Central Region, Singapore
    9 people made this


    • 85ml water
    • 50g butter
    • 1/4 tsp sugar
    • pinch of salt
    • 1/4 tsp vanilla essence
    • 50g bread flour
    • 20g plain flour
    • 2 eggs (lightly beaten)
    • 150-170ml whipping cream
    • 1 tbsp rum
    • 550g durian pulp
    • 3 tbsp milk


    1. Cook water, butter, sugar, salt and vanilla essence in a saucepan till bubbling hot. Turn the heat to low.
    2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
    3. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan.
    4. Transfer dough to a mixing bowl and beat till it is lukewarm.
    5. Add in egg by thirds and mix till well blended and smooth. It needs to be glossy looking. Test the batter by taking a scoop of it and it hangs down and form a smooth triangular shape, it means u’re on the right track ;)
    6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it. (i piped mine 5cm and it turned out HUGE! will pipe 2cm and get 20 small puff pastry instead. i like them mini :))
    7. Gently smoothen out the pointed peaks with a moistened finger.
    8. Bake at 200C for 25 (mine took only 20) minutes then 180C for 8 – 10 minutes or till dry and golden brown in color.
    9. Whip up whipping cream to a soft peak.
    10. Fold in durian pulp. Stir in milk and rum.
    11. Put durian fillings in a piping bag and pipe it out into the baked choux pastry.

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

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