Durian Cream Puffs Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
CHOUX PASTRY
360 gram: Milk,
180 gram: Butter,
4 gram: Salt,
4 gram: Sugar,
180 gram: Flower,
5: Eggs,
10 gram: Vanilla essence,
DURIAN CUSTARD
500 gram: Milk,
70 gram: Sugar,
150 gram: Durian puree,
dr Durian essence,
Mix together,
50 gram: Custard and,
70 gram: Milk,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp