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