Nothing gets me more excited than a bold and flavourful Durian Cream Puff! Growing up in Singapore, I’ve naturally formed my own impression of the characteristics of a good Durian Cream Puff including:

  1. Generous filling to puff ratio, best if it bursts in your mouth
  2. Light and fluffy filling > Pure durian can be flavourful, but might be quite dense
  3. Soft choux pastries

As such, I would like to assure you that I am a Durian Cream Puff connoisseur, and you will not regret trying this recipe out!

Firstly, let’s talk about the star of this dish which is the Durian Cream.

In order to make a boldly flavoured yet light and fluffy Durian Cream, you will have to start with Durian Puree. You can either obtain it straight from a retailer (tends to be more affordable). However, if you would like the durian to be fresh, you can also obtain it straight from the durian itself albeit it taking more time and effort, before blending it to puree.

Thereafter, I mix it in a ratio of approximately 4g to 5g of durian puree to 1g of heavy cream. The incorporation of whipped cream is really important to help stabilise the durian cream and to give it some fluffiness. Surely, you will get a decently luscious durian cream to pipe too!

Now to the other and remaining intimidating part of the recipe – the choux pastry. If you’re not foreign to this, skip this section! However, if you’re someone who is new to making choux pastry, read up and watch th video. Most importantly, don’t be intimidated and be patient!

Choux pastry uses the most straightforward ingredients that you likely already have at home. The challenge comes when mixing in the eggs as it gets all clumpy and can be discouraging for a newbie starting on this. However, do be patient and to whisk it in until it becomes of a pipeable consistency that holds its shape (refer to video). Do not mix all the eggs all in at once as it really depends on a few factors such as humidity.

To troubleshoot and if you accidentally made too much eggs, you will have to make a half batch of original choux pastry up to the stage before you add the eggs, and stir this in to re-thicken. As such, make sure to pay close attention so as to avoid this.

Otherwise, this recipe is as easy as it can get, and will come with great rewards especially from the King of Fruits.

Without further ado, the recipe.

Durian Cream Puffs Recipe
by Javier Tan December-07-2024

Featuring the king of fruits, these Durian Cream Puffs come generously filled with bold yet light and fluffy durian cream. One is not enough!

Ingredients 

Durian Cream 

  • 1/3 Cup or 80ml of Whipping / Heavy Cream – I am using French
  • 400 to 500g of Durian Puree (more if you would like a thicker consistency)

Choux Pastry 

  • 2/3 Cup + 2 Tbspns or 100g of Flour
  • 1 Tbspn or 15g of Granulated White Sugar
  • 1/3 Cup or 75g of Unsalted Butter
  • Pinch of Salt
  • 2/3 Cup or 160ml Water
  • 3 Eggs, 100g, weigh exclsuive of shell
  • (Optional) Whipping / Heavy Cream for brushing
  • (Optional) Icing sugar for dusting

Instructions

  1. Firstly, whip up the cream till stiff peaks before folding in the durian puree until if a single colour. Set aside in the refrigerator to set.
  2. For the Choux Pastry, combine the unsalted butter, salt, sugar and water in a small saucepan. Through medium-high heat, boil the mixture while stirring until the butter is fully melted.
  3. Then, remove the saucepan from the heat and mix in the flour using a spoon until you form a ball of dough that does not stick to the sides. Thereafter, let the dough cool for 5 minutes.
  4. Next, whisk the 3 eggs up and whisk into the batter 1/4 at a time. It will be clumpy, mix well at each time and stop adding any more eggs once the batter is stiff, yet of a pipable consistency.
  5. Transfer to a piping bag and pipe on a baking tray lined with parchment paper, or use two spoons, leaving 1 – 2 inches apart between each choux pastry. Brush with leftover cream.
  6. Bake in a pre-heated oven of 200C for 10 mins. Then, reduce the heat to 180C and continue baking for 20 – 24 mins until golden brown.
  7. Once cool, filled with Durian Cream.
  8. Serve and enjoy – I dusted mine with icing sugar for a snowy, classy look!

Details

  • Prep time: 1 hour
  • Cook time: 40 mins
  • Total time: 1 hour 40 mins
  • Yield: At least 10 – 14 Durian Cream Puffs!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature, best eaten on the day itself! Else, you can store it in the refrigerator for up to 3 days.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
Bakeomaniac, Javier Tan!