Durian Cream Puffs~

Finally bought some eggs from NTUC today, not to bake cake but cream puffs instead ya. This is my second attempt with choux pastry. This time it's not cream custard filling but durian flavoured whipped cream ya.

It's really amazing to watch the dough puff up in the oven ya...keke... :p The cream puff shells look thorny, don't they? Ha~ it's because of the way i dropped them on the baking sheet before sending them into the oven ya~

The original recipe is from All recipe - Cream Puffs. As usual, i made some modifications to the recipe.

Recipe (makes about 20 small cream puffs)

Ingredients

Puff shells:

• 1/4 cup butter (i used planta margarine)
• 1/2 cup water
• 1/8 teaspoon salt
• 1/2 cup all-purpose flour (i added top flour instead)
• 2 eggs

Filling:

• 3/4 cup sweetened whipping cream milk (i used phoon huat's whipping cream)
• 1/2 teaspoon durian essence (fresh durian puree will be much better ya)
• 1/4 teaspoon yellow food colouring
• 1/4 cup icing sugar (Optional-For dusting onto the shells.)

Method

Filling:

1. Beat the whipping cream in a large mixing bowl for 2 minutes. Add in the durian essence and food colouring and continue to whip the cream till stiff peaks are formed. Refrigerate it for at least 20 minutes before pipping into the puff shells.

Puff Shells:

1. Preheat oven to 220 degrees C.
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl.
3. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by teaspoonfuls onto an ungreased baking sheet.
4. Bake for 18 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. Dust the icing (powdered) sugar onto the puff shells (optional). Keep refrigerated.
   

Keke...mum loves them ya~

enjoy~ :)