Ever since I stumbled on this durian puff recipe posted by E from missus C’s reverie, I was really psyched about trying it out for the recipe uses egg yolks to make the choux pastry! Goody I thought, for I’m always at a loss on what to do with the leftover yolks. So I tried out the recipe last week, skimmed through the steps, didn’t beat the dough thoroughly and well, I guess that was my downfall for the pastry was dry and sizzled in the oven instead of rising. I should have learnt! There ain’t no shortcuts through baking all the time. Nevertheless, I’m bookmarking the recipe and will likely try it again in the kitchen one day!
Anyhow, determined to try and make the puff pastry recipe work, I stumbled upon blogger Sherie from Maameemoomoo‘s recipe on Durian puffs. Looked pretty do-able, perfect for an afternoon of baking with E as we tried out this recipe.
The result? A petty choux puff pastry that in the words of Sherie “ain’t so intimidating” afterall. As the puffs rose in the oven, I was pleased that the recipe worked and started to think of what I should fill them with. It wasn’t too hard to decide for a flavour when it comes to baking treats for the choco monsters. So, we decided on a chocolate cream for the young ‘uns. As for me, I wanted a filling that was not to sweet, so I decided to fill some of the puffs with a whipped Matcha cream instead.
Matcha Cream Puffs
makes 10 puffs
Choux Pastry (Recipe adapted from Maameemoomoo)
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
70g plain flour
2 eggs (lightly beaten)
1. Preheat oven to 200C. Line baking tray with parchment paper.
2. In a saucepan, bring water, butter, sugar and salt to boil till bubbling hot. Turn down heat to low.
3. Using a wooden spoon, quickly stir in flour until combined and mixture comes together in a ball. Still on low heat, continue to stir the dough until the mixture leaves the side of the saucepan and a film forms at the bottom of the pan.
4. Transfer dough to a mixing bowl and beat it till it is lukewarm. Add egg one at a time, stirring until the egg has fully incorporated into the mixture before adding the next.
5. It needs to be glossy looking. Test the batter by taking a scoop of it. The batter should hang down and form a smooth triangular shape.
6. Pour batter into a pipping bag and pipe out 3-5 cm circles onto the lined baking tray. Gently smoothen out the peaks with a moistened finger.
7. Bake for about 20 mins at 200C, then reduce the heat to 180C and continue to bake for another 8 – 10 mins or till dry and golden brown in colour.
Matcha Cream Filling
150ml whipping cream
3tbsp of caster sugar (adjust sweetness accordingly)
1/2 tsp of matcha powder
1. Whip up whipping cream into a soft peak.
2. Add in caster sugar and powder. Whip till ingredients are incorporated into the cream.
3. Fill the puffs with the filling.
Ta-dah… my fears of Choux Puffs conquered! These are such a delightful treat to have with my cup of hot coffee. I’m dreaming of new flavours that I can fill the puffs with. Stay tuned for more! 😉
I’ve been busy in the kitchen… Click here to check out my baking adventures in Geneva.