Durian Cream Puffs

from yearofthedurian.com

Recipe from quaypocooks.blogspot.com

Makes 15 puffs

•  80 ml (1/3 cup) water
• 40 g (2 tbsp +1 tsp) butter, at room temperature, cubed
• 50 g (1/3 cup) plain flour, sifted
• 2 eggs, at room temperature
• 125 ml (1/2 cup) of non-dairy whipping cream
• 125 ml (1/2 cup) of durian pulp
• 5 g (3 1/2 tbsp) of gelatin powder
• 1/2 tbsp hot water to dissolve gelatin powder

1. Preheat oven to 385 F (195 C)

2. Place water and butter in a saucepan over medium heat. Cook, stirring, for 3-4 minutes or until butter melts and mixture just comes to the boil.

3. Add all the flour to the butter mixture and stir until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. Set aside for 5 minutes  to cool slightly.

4. Whisk 1 egg in a small bowl and set aside.

5. Whisk the remaining egg and add it to the flour mixture, beating well with a wooden spoon. Gradually add a little of the reserved egg and beat until the mixture just falls from the spoon but still holds its shape.

6. Lightly brush a baking tray with oil. Spoon 15-16 heaping spoonfuls of the mixture onto the tray, about 1-2 inches (3 cm) apart. Alternatively, use a pastry bag fitted with a 1.5 cm-diameter plain piping nozzle to pipe the pastries onto the baking tray. Bake for 15 minutes or until puffed and golden.

7. Remove from oven. Using a skewer or a small knife, pierce the base (or top) of each puff to release the steam. Return the puffs to the oven and leave them for 5 minutes to dry out.

8. Remove from oven and transfer to a wire rack to cool.

9. Whip whipping cream to a soft peak. Add in durian pulp and melted gelatin powder and mix well.

10. Put fillings in a piping bag and pipe it out into the baked pastry. If you like, you can jsut spoon the fillings into the pastry too. Dust the top of the pastry with some snow poder and leave it in fridge to chill before serving.