Durian cream puffs

30 servings

Ingredients

Quantity Ingredient
Hotel.
360 eaches Milk
180 eaches Butter
4 eaches Salt
4 eaches Sugar
500 eaches Milk
70 eaches Sugar
150 eaches Durian puree
180 eaches Flower
5 eaches Eggs
10 eaches Vanilla essence
drop Of durian essence
Mix together, 50g custard and 70g milk

Directions

SOURCE: EXECUTIVE CHEF ROBI

CHOUX PASTRY

DURIAN CUSTARD

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.

Submitted By SHERREE JOHANSSON On 10-14-94

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