Search for anything:

Durian Cream Puffs

cakes, ethnic, info

----CHOUX PASTRY----
360 gm milk
180 gm butter
4 gm salt
4 gm sugar
180 gm flower
5 eggs
10 gm vanilla essence
----DURIAN CUSTARD----
500 gm milk
70 gm sugar
150 gm durian puree
1 drop durian essence
1 mix together,
50 gm custard and
70 gm milk

Choux Pastry: Boil milk, butter, salt, sugar and vanilla essence. Pour in flour and well mix while still boiling. Put mixture into whisking bowl and beat. Add in eggs one at a time till finished. Pipe pastry onto tray. 'Tray must be oiled to prevent pastry from sticking onto tray after baking'. Bake in a 210C oven for around 25 mins until golden brown. Durian Custard: Boil milk, sugar, durian puree and durian essence. Mix custard powder and milk. When the mixture boils, add in the custard powder and milk, and well whisk. Cut baked choux pastry into half. Pipe in durian custard when slightly cool down. Source: Executive Chef Robin Sing Mong Kheng, Harbour View Dai-Ichi Hotel. From: Sherree Johansson Date: 03-28-96 Cooking

Yield: 30 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU