Choux à la crème (Cream puff or profiterole)


What would you do with durian that’s not ripe and still crunchy? I love my durian creamy and buttery so when I got one that’s not… *Dump*! But my hubby had a brilliant idea of blending the durian flesh with some coconut milk and sugar to make durian purée. The purée tasted great and it would be awesome fillings for some cream puff! After some research and YouTube videos, it seems simple to create…. So here it goes. 

Ingredients needed: 1/2 cup (113.4g) butter, 1 cup water, 1/4 teaspoon salt, 1 tablespoon sugar, 1 cup all-purpose flour, 4 eggs.

Preheat oven to 425 degrees F (220 degrees C).

In a large pot, bring water and butter to a rolling boil. Stir in flour, salt and sugar until the mixture forms a ball.

Transfer the dough to a large mixing bowl and allow it to cool down a little. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each.

Drop by tablespoonfuls onto an ungreased baking sheet. (I fill up a ziplock bag, snip a corner and squeeze it into “kiss chocolate” shape.)

Wet your fingers with water, smooth out the pointy tip and any rough edges, to prevent burns.

Bake for 20 to 25 minutes in the preheated oven, until golden brown. Transfer to wire rack to cool completely. Centers should be dry.

Tip: Do not open the oven door until the puff is done, if not the puff will not be call a puff …..  as it will deflate and look depress.
When the shells are cool, either split and fill them with custard/fillings, or use a pastry bag to pipe the custard/fillings into the shells.


Simply delicious!


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