Do you remember that when we were kids, we had to wait until summer to enjoy durian? But now, with the booming import and export, we can have durian almost year-round. This time, I've decided to use durian to make a delicious durian Profiterole.
BigBoy is a durian enthusiast and likes all varieties. I remember one time when we were traveling in Penang, we were having a meal at a bak kut teh restaurant when a woman in her fifties approached us. She told us that she had cultivated a new durian variety in her own orchard called "Tu Pak King," which had an exceptionally sweet aroma. She asked if we wanted to try it. Without hesitation, we agreed.
Half an hour later, the owner returned from her orchard with not only the Tu Pak King but also an additional Musang King. The Tu Pak King had a unique flavour and was indeed sweeter than regular durians, but its sweetness didn't quite match up to the Musang King, which I personally prefer. If I had to choose, I would still go for the Musang King.
I once imagined how wonderful it would be if all desserts had a durian flavour. Sadly, that's just a fantasy since there are many who don’t like durian. So, I created this French Profiterole with Durian Puree, which is a rare find. For the durian, you can use any variety you prefer, whether it's Kan Yao, D24, Musang King, or any other. This dessert is delicious both hot and cold, with a silky durian filling that bursts with flavor in every bite, making each mouthful a truly blissful experience.
Ingredients
Milk | 60ml |
|---|---|
Heavy Cream | 20ml |
Water | 80ml |
Unsalted Butter | 115g |
Plain Flour (sifted) | 160g |
Egg (Room Temp) | 3 bulbs |
Salt | 1 pinch |
Sugar | 1 tsp |
Durian Flesh | 600g |
Icing Sugar | to taste |
Steps
1.
Heat milk, water, light cream, sugar, salt, and butter over low heat. Once the mixture begins to bubble, add the flour. Stir continuously until the liquid is absorbed and the mixture is dry.
2.
Once the mixture becomes a dough and the liquid has evaporated, remove from heat and let the dough cool slightly.
3.
Once the dough has cooled slightly, add the eggs one at a time. After adding each egg, use an electric mixer to blend it in completely before adding the next egg.
4.
Spoon the batter into a piping bag fitted with a decorative nozzle. Pipe out twists of dough on the parchment paper, each approximately 5-7 cm in diameter.
5.
Mash the durian flesh into a smooth paste.
6.
Pass the durian paste through a sieve to obtain the smoothest part.
7.
Cut the puff pastry in half and spread a generous amount of durian cream inside.
8.
Finally, sprinkle with a suitable amount of powdered sugar. Enjoy them warm or chilled, both are delicious!
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