Ingredients (
For about 24 choux) :
Filling : durian purée (I use about 10 seeds)
Group1:
Unsalted Butter 57g (soften)
Water 120ml (I use 100 ml fresh milk + 20ml water)
Salt a pinch
Sugar half teaspoon (5g)
Group 2:
Plain flour 75g
Group3:
Egg 2 (medium-size, beaten)
Choux :-
1. Melt group 1 in a pot under slow fire until all ingredients are melted together and boil
2. Turn off the fire. Slowly add in the sieved flour into melted mixture from group 1 and mix it thoroughly with hand whisk. Make sure there are no lumps in the mixture
3. Pour the mixture into a mixing bowl. With the electric hand mixer. Whisk the mixture until the temp had slightly cool down.
4. Add eggs, one at a time until it is has fully incorporated
5. Scoop the prepared mixture into piping bag, pipe out and shape onto baking tray
Baking temp 180 deg c
Baking time +/- 30 mins
Let cool on a wire rack.
Filling :-
Remove durian flesh from seeds.
Beat and mash the flesh till creamy using a fork or whisk.
Assemble :-
Cut the choux into half. Add in durian puree at the bottom layer of choux and cover back.
Chill in fridge for 2 hours before consuming. You may freeze them too!
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/680483145354098/
Filling : durian purée (I use about 10 seeds)
Group1:
Unsalted Butter 57g (soften)
Water 120ml (I use 100 ml fresh milk + 20ml water)
Salt a pinch
Sugar half teaspoon (5g)
Group 2:
Plain flour 75g
Group3:
Egg 2 (medium-size, beaten)
Choux :-
1. Melt group 1 in a pot under slow fire until all ingredients are melted together and boil
2. Turn off the fire. Slowly add in the sieved flour into melted mixture from group 1 and mix it thoroughly with hand whisk. Make sure there are no lumps in the mixture
3. Pour the mixture into a mixing bowl. With the electric hand mixer. Whisk the mixture until the temp had slightly cool down.
4. Add eggs, one at a time until it is has fully incorporated
5. Scoop the prepared mixture into piping bag, pipe out and shape onto baking tray
Baking temp 180 deg c
Baking time +/- 30 mins
Let cool on a wire rack.
Filling :-
Remove durian flesh from seeds.
Beat and mash the flesh till creamy using a fork or whisk.
Assemble :-
Cut the choux into half. Add in durian puree at the bottom layer of choux and cover back.
Chill in fridge for 2 hours before consuming. You may freeze them too!
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/680483145354098/