Thursday, July 21, 2011

100% Durian Puff

This is my first attempt on baking choux pastry!
Was quite nervous...
 I was thrilled to see the puffs rise nicely in the oven!
When the puffs were ready, 
the sky got really dark and thunder came! 
so I had some "gloomy" pictures!

I did not add any whipped cream for the fillings as I wanted it to be 100% natural.
No additional icing sugar too~
Don't wanna add anymore fats and sugar to these homemade puffs.
But I think these choux pastry did not meet my expectation..
I was expecting it to be soft, but it turned out to be the crispy kind...
I wonder is it because I forgotten to spray the puffs with water before baking them?
However, I will still continue my hunt to get one which suits my taste =)

Anyway, my man loves them very much!
I stopped him from eating, if not all will be gone in less than a few minutes!


100% Durian Puff

85ml Water
50g Butter
A Pinch of Salt
1/4 tsp Sugar
1/4 tsp Vanilla Essence
50g Bread Flour
20g Cake Flour 
2 Eggs (Lightly Beaten)

1. Cook water, butter, sugar, salt and vanilla essence in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed
3. Still on low heat, cook the dough for 1 – 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth. It needs to be glossy looking. Test the batter by taking a scoop of it and it hangs down and form a smooth triangular shape, it means u’re on the right track.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it. (I piped mine into 2 cm roses and I forgotten to spray water.)
7. Gently smooth out the pointed peaks with a moistened finger.
8. Bake at 200 degrees for 25 minutes then 180degrees for 8 – 10 minutes or till dry and golden brown in color. (Mine was bite size, took 15 minutes for 200 degrees and another 15 minutes for 180 degrees.)


Original Recipe : Do What I Like
With Illustration : Maameemoomoo


  1. I think most people will want crispy ones, LOL.
    If you want them soft, keep them filled in the fridge and eat the next day. Guarantee soft, but since your puffs are crispy now, after 'aging' the puff will not be soggy, soft but not soggy and that is perfect.
    Or, just keep the puffs unfilled outside for hours, the humidity will soften the puffs. 100% sure. I do that all the time.

  2. Or don't bake them that long. 180C for 20 minutes and you're good to go if you want less dry and crispy ones.

  3. like Wendy said, i think most peoples also like it to maintain crispy for several days..If you like soft type, maybe try the choux recipe i posted recently, it turn soft very fast. Instead i will try your recipe to see how long the crispiness can last.

  4. I've never made choux pastry before...I've been sorta meaning to but I don't really like it that much- because I like them crispy but the ones I've tried have all been soft! haha....well now I guess I"ll have to try them ;) These look really yummy- even if I don't like durian :D

  5. Thanks Wendy!! I will try it again! cream puff or savoury puffs!!! =)

    Thank you Sonia! I will try yours soon! the one that you learned in the pastry class?

    Von..hey should try this recipe! it;s very easy to make and done in a very short time!! =)

  6. Hi Coraine, very nice looking puffs!!! I'm actually designing a broacher for a shop selling durian puffs and we would like to use this image for the broucher!!! Please contact me @!