PREPARATION: 30 MINS
BAKING: 15 - 20 MINS
SERVES 4
Ingredients
Cream Puff
- 200 g water
- 80 g Anchor butter
- Pinch of salt
- 100 g plain flour
- 4 eggs
Cookie Dough
- 100 g plain flour
- 50 g sugar
- 75 g Anchor butter, softened
Durian Cream
- 200 ml Anchor whipping cream
- 20 g icing sugar
- 120 g Gold Thon D24 durian paste
Directions
- To make durian cream, whip the cream until light and fluffy. Add in icing sugar and durian paste. Mix well. (Remember not to over mix). Keep chilled until ready to use.
- To make cookie dough, mix together butter, sugar and flour till a dough forms. Refrigerate until firm. Roll out in a thin layer and cut into circles just big enough to cover the cream puff.
- To make cream puff, bring water, butter and salt to boil. Stir in plain flour, keep stirring till a dough forms. Cook until the dough starts to stick to the pan. Transfer the dough into a large bowl and mix in the eggs, 1 at a time till smooth. Fill batter into a piping bag and pipe it out onto baking tray and top with cookie dough. Bake at 200°C for 15-20 minutes till golden. Let cool and cut into half, pipe in durian cream when serving.
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