Ingredients
Part A – Choux caps
- 50 g butter
- 60 g sugar
- 40 g all-purpose flour
- 25 g ground almond
- A few drops green colouring
Part B – Choux buns
- 125 g all-purpose flour
- 100 ml milk
- 100 ml water
- 10 g sugar
- 2 g salt
- 80 g butter
- 4 units fresh eggs (size A)
Part C – Durian filling
- 20 g CAP BINTANG Corn Starch
- 60 ml water
- 80 g cream
- 20 g sugar
- 300 g durian flesh
Cooking Method
Part A – Choux caps
- Mix all of the ingredients properly and transfer the dough to a piece of parchment paper.
- Gently spread the dough out and cover the dough with another piece of parchment paper.
- With a rolling pin, roll out the dough to about 1-2 mm thickness. Remove the top parchment.
- Use the cookie cutter to press and cut the dough into circles until all dough is used up. Place the circles on the parchment paper to be frozen.
- Move it to the freezer and chill the dough. Once fully chilled, remove the excess dough and collect the pieces of shaped frozen dough.
Part B – Choux buns
- In a saucepan, add milk, water, butter, sugar and salt. Bring to boil.
- Once boiled, reduce the heat to medium. Add in the flour and stir vigorously until a dough lump is formed. Cook until a thin layer forms at the base of the saucepan.
- Transfer the dough lump into a mixer and cool the dough by whisking it continuously for at least 2 minutes.
- Once the temperature is slightly lowered, add the eggs one at a time, (otherwise, the eggs would cook if the temperature is still high; whisk until all the eggs are absorbed into the dough and the dough becomes glossy. After that, transfer it into a piping bag.
- Pipe it into a semi-sphere silicone mould. After filling the silicone mould, lightly flatten the tip of the dough with a little bit of water and freeze the dough.
- Once frozen, remove the buns from the silicone mould and place them on a floured baking tray. Make sure there is a 5 cm gap in between each choux bun.
- Half-way through thawing, put a choux cap on top of each bun.
- Preheat the oven at 190°C and start baking the choux buns at the lowest fan for 10 minutes.
- After 10 minutes, lower the temperature to 160°C and bake for another 10 minutes.
- Remove the buns from the baking tray and rest them on a cooling rack.
- Once cooled, pipe the filling by lightly poking a 5 mm hole on the base of the choux bun to inject the durian custard filling.
Part C – Durian fillings
- In a saucepan, add water and custard powder and bring to boil. Once thickened, remove from heat and add in the durian flesh.
- Whisk together the cream and sugar until it's slightly aerated in another bowl and pour the mix into the durian custard. Place it in a piping bag and chill in the fridge.
- Once chilled, cut a 5 mm hole on the tip of the piping bag and start filling the choux buns up.