Durian Puffs

 

Ingredients - Puff

60g Butter

150g Water

1/2 tsp sugar 

1/4 tap salt

90g Flour

2 eggs 

Ingredients- Durian Cream

150g milk

20g sugar

25g corn flour

20g milk powder 

20g butter

100-150g fresh durian (blend)

Method

Prepare the puff pastry. 

1. Melt the butter on low fire. Add in the water and slowly add in the flour , salt & sugar keep stirring with a spatula on low fire till all set . Off the fire mixed well set aside to let it cold. 

Prepare the durian cream.

1. Used double boil method on low fire. add in sugar and milk to resolve the sugar. Add in the milk powder and corn flour with a spatula till set. Add in the butter & mixed in the durian paste. Done & ready to use later once the puffs done and cold .

Now back to prepare the puff pastry.

2. Transfer to a bowl and slowly add in the eggs & whisk till blend well and the pastry should not drop from spatula when you put upside down. 

3. Preheat to oven to 180c. 

4. Put into a piping bag and pipe out one but one till all done. 

5. Bring to bake for 30 minutes and let it complete cold before pipe in the durian cream inside. Served cold

Durian Crepe Cake ( Kelvin's 20th Birthday Cake)

RECIPE:

 INGREDIENTS

12  eggs
4 cups water + 1 cup tick coconut milk

 ( optional 4 cups milk + 1 cup water)

2/3 cup (150g) of butter, melted
2 ½ cups of all-purpose flour ( 300g)
6 Tbsp. of sugar
1 tsp of vanilla
Whipped topping (filing)

Fresh Durian or manggo (filing) 

Method
Have all ingredients at room temperature. Whisk together eggs, coconut milk, and water. Add butter, vanilla, and sugar. Sift in flour. Whisk well. Strain the crepe batter into a bowl. 

Preheat an eight-inch pan over medium heat. Pour ¼ cup of batter into the pan, swirl until you have an even crepe. Flip after one minute and continue to cook for an additional 30 seconds. Stack crepes and cool to room temp. 

Layer crepes, spreading a thin layer of whipped cream/durian in between each layer. Chill in the fridge & served cool. Enjoy!

Durian Pillow

DURIAN PILLOWAdapted from : Cik Manggis

Ingredients :

250g flour
3 eggs
*500 ml fresh coconut milk
1/2 teaspoon salt
a few drops of yellow food coloring

Fresh durian filling
Whipped cream

Note :
* Coconut milk, mix 100ml thick coconut milk to 400ml water. Stir.

Method :

1. Place flour, eggs, fresh milk, salt and food coloring in a blender. Blend till well mix and put through a sieve.
2. Keep the batter for at least 15 minutes.
3. Heat a non stick pan and pour a ladle of batter onto the pan. Spread the batter by turning the pan around.
4. Cook just for a minute or two. Remove from heat. Repeat the same procedure till all the batter had been used up.
5. To assemble, place a dollop of fresh cream and top it with durian filling on top of the thin pancake and roll it like a pillow.
6. Ready to serve.

1. Whip the cream with the sugar until stiff. Chill
2. You can blend the durian flesh or mash it with a fork. I think I prefer to mash with a fork because the blended durian was too mushy and the fibers were all cut up.
3. You can mix the cream with the durian or leave separate.

To assemble:
Put a heaped tablespoon of whipped cream onto the center of the pancake (smooth/unfried side facing plate), top with a level half tablespoon of durian flesh, and fold into a small, puffed rectangular pillow. If you have mixed the cream and durian, just plop a large tablespoon onto the middle of the pancake and fold. Chill very well before serving.