Monday, July 4, 2011

Choux with durian cream

Choux with durian cream

Today, I made this choux with durian cream again after my family asking more as they have not eaten enough when i made this yesterday. They especially like the "Craquelin" that place on top of the choux, a thin layer of brown sugar crumbs. Thanks to Chef Guillaume Lejeune from Academy of Pastry Arts Malaysia for this lovely recipe which i learnt on the 1st day of "Tart" class that I attended last week.




Choux with durian cream


If you are a durian lover, you will not resist this creamy and yummy durian choux!

Choux with durian cream


Making choux pastry dough, when you see a film forms on the bottom of the pan, that means the dough is ready for the next step.

Picnik collage


This is how Chef Guillaume Lejeune taught us on how to check the dough whether is ready for piping..see the recipe below for the tip. My advise do not add egg at one go, gradually add in till you get the desired texture.

Choux with durian cream


Pipe into around 2" in diameter, but this is very much depend on your preference of size

durian choux



Roll "Craquelin" - pronounce French as "kat-ker-leng" into thin layer, and use a thin plastic spatula to take and transfer craquelin and place on top of choux. It is hard to transfer by using hand as it easily break. This craquelin add extra texture to the choux, cripsy and nice aroma.

Picnik collage

Choux with durian cream



Choux with durian cream


Choux with durian cream
(recipe source: adapted from Academy of Pastry Arts Malaysia)
*makes about 20-25 choux

Choux pastry

125g milk
durian choux125g water
125 salted butter (add 5g salt if you using unsalted butter (original recipe))
5g sugar
250g eggs ( 5 medium eggs ), lightly stir
163g all purpose flour (sifted)

Method
1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.
2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).
4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture ( to check-scooping it up using a wooden spoon, the batter should hang down about 20sec before drop down).
5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick baking paper, allow 2"-3" gap in between each batter.
6. Bake at preheated oven at 190c for 20mins.
7. Transfer to a wire rack to cool.

Craquelin

75g butter
75g brown sugar
90g all purpose flour, sifted

Method
1. Beat butter and brown sugar till light and creamy.
2. Add in sifted flour, mix to combine.
3. Keep in fridge to harden.
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
5. Cut into small square and place on top of the choux pastry.

Durian cream

100g non-dairy whipping cream
120g durian flesh, use fork to stir well

Method
1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.

** you may replaced with other type of fillings, your choice!

Choux with durian cream


I will make this choux again and again as it is so yummy. I will try with difference fillings the next time i make this again.



Happy Baking !!

67 comments:

Veronica said...

I could almost smell and taste the durian .... sigh.... I haven't eaten durian in more than a year .... sigh... Anyway your Choux with Durian Cream looks delicious and it must be finger licking good! Thanks for sharing the recipe.

Anncoo said...

Mmm...I can smell the durian already. Thanks for sharing the recipe of making Craquelin on the top of the Choux. Looks so yummy!

Shereen said...

Thanks,Sonia for this recipe.I can't wait to try it:)

My Little Space said...

Ann, thanks so much for sharing the recipe. I'm also waiting for the pie tart recipe. haha... So, you better hurry up. Have a great weekend.
Kristy

鲸鱼蓝蓝蓝 said...

DURIAN口味的,我爱爱爱:)

eileenlee said...

Looks great, but I may take times to digest it coz seem complicated to me.

reanaclaire said...

how i wish i have your "bakery hands." lol..

Ambreen said...

Oh, this looks super good! Getting tempted just by looking at it.

Food, Fun and Life in the Charente said...

Wow these look delicious. Diane

lena said...

now i get to learn this choux pastry for free!! woohoo!

Jeannie said...

Do the pastry stays crispy when cooled? Looks delicious!

Sonia (Nasi Lemak Lover) said...

Jeannie, no more crispy once cooled, but still maintain puff shape and soft but not soggy. Anyway, the additional of craquelin let you feel some crispyness after a bite.

Joelyn said...

I am NUMBER ONE durian lover!!! will try this soon....thanks for sharing, yummy yummy....

Honey Bee Sweets said...

Oh your choux puff looks perfect Sonia! And with that creamy lucious durian filling...is to die for! Yum yum!

Somewhere in Singapore said...

I loves durian...

Angie's Recipes said...

Durian cream must have given those choux pastries a really special flavour! I love them!

Swee San @ The Sweet Spot said...

mm durian !!

Radhika said...

Oh my It looks too good, just perfect.

Jane Chew said...

Thanks for sharing the recipe of making Craquelin on the top of the Choux.Today I am so lucky to learn something new fr Chef Sonia also. haha.... Will sure put in action but not the durian cream as i dont like durian :)

yummylittlecooks said...

I will try this for sure..Thanks for sharing it :)

Zurin said...

wow....lovely lovely! the topping is fantastic. I must try that when I make choux next time > thanks:)

daphne said...

These puffs looked amazing Sonia!!! I love how you combine crisp with soft durian custard.. arghh.. miss durians!

Barbara said...

You're taking a tart class? What fun that would be! I love choux pastry and adding the craquelin to the top is nothing short of genius. Definitely going to try that.

JeNNy LoW(JniE) said...

yum yum...can i ...LAM the 榴莲custard ??
哈哈哈~谢谢分享~

Cheah said...

So kind of you to share this recipe, Sonia. Just looks fab!

ICook4Fun said...

I love the addition of craquelin on top. I can imagine biting into the crispiness of it and with the combination of durian filling...HEAVEN!!

iceamericanos said...

Sonia! oh my god.. it looks so good. For a beginner baker like me, it looks hard too.. hmm.. Bookmarked this already and would try it one day.

Thanks for sharing!

Fong's Kitchen Journal said...

thanks for sharing this recipe. I have not had much luck with choux. Shall try this recipe!

Amelia's De-ssert said...

Yum yum, the puff looks really good. Thanks for sharing

♥LOVE2COOK♥ said...

Looks like you really learnt alot from the academy dear and thanks for sharing with us. You are so generous!!! :D

Loved the puff with durian cream! Yummm :)

Wishing you goodluck for my GA too!!! ^___^

Shirley @ Kokken69 said...

I have a full kg of durian flesh sitting in my freezer... and this is on my baking list :)

HK Choo said...

Nice touch on the Craquelin, and thanks for sharing the tips. Fingers crossed to attempt this soon. :)

Rebecca from Chow and Chatter said...

looks awesome wow your turning into a pro pastry chef

Kitchen Corner said...

Wish!!!! I really can't resist this so creamy and yummy puffs. So eager to have it now :( Hope someone can make these foe me :)

jade said...

wow =) putting to practice already! i must let chef lejeune know. He would be so happy to know!

-jade-

Nami @ Just One Cookbook said...

My husband loves Choux cream (We call shu-cream in Japanese, and now I know how we officially write!) and he'll beg me to make if he sees this post. Looks WAAAAAAYYYY too difficult for me. But I enjoy drooling here in another continent. ;-)

wendyywy @ Table for 2..... or more said...

I first saw the craquelin topping on Masterchef Junior. It sure adds a nice touch to the choux puffs.

neyeeloh said...

These look great... Thks for sharing the great recipe Sonia ^_^

Sherleen.T said...

the choux looks marvelous and durian flavor...i love it....

noobcook said...

The durian cream looks so luxurious, I'm really craving for a bite hehe

sean said...

wow,
口水都流干了。

我喜欢表皮有酥脆的口感。
配上水果之王~榴莲,
吃的时候一定很享受的。

Min said...

This is so yummy! I want to learn doing this, a lot of steps, but I think it's worth the hard work :)

Eileen@Hundred Eighty Degrees said...

yummy! I've bookmarked this..thanks for sharing.

Pete said...

Had some nice durian yesterday....love anything with durian flavour!...yum yum!

hanushi said...

This is really v informative and thanks for generously sharing with us what you have learnt!

Little Corner of Mine said...

Oh, I am so liking the Craquelin! I love the extra crunch.

aipi said...

YUM YUM ~ that looks fabulous, creamy n super droolworthy!
US Masala

Gloria said...

Sonia this look delicious, I love them, x gloria

kitchen flavours said...

This looks so good! My kids would love this. Thanks for sharing!

Fong's Kitchen Journal said...

Tried and tested! Thumbs up! Really good recipe. Thanks again for sharing this great recipe (and the great tips!).

Anonymous said...

Hi Sonia,

Why my choux became flat after taking out from the oven ?

Rgrds,
Adeline

DG said...

I am durian lover too, just cannot resist to see this, anymore left?

Bo said...

I can't say that I am a fan of durian, but I would love to try these.

Sonia (Nasi Lemak Lover) said...

Adeline, just noticed my earlier reply to you was gone missing (i was using iphone at that time)..I not sure what is your exactly problem, i suspect the temp of you oven, choux pastry requires baking at high heat for it to rise. And the dough must be strong, stretchy and glue-like, in order to rise and stay puff, maybe your batter is too soft..

Anonymous said...

Thanks Sonia.I think i know what went wrong with my choux after reading The Sweet Spot's blog on her sharing on 1st day to Academy of Pastry Arts Malaysia.I opened the oven door before the choux was browned & i set the my oven temperature at 180c.
Will definitely try the recipe again.
Thanks for sharing so many wonderful recipes, my cooking & baking skills has improved so much after reading your blog!
FYI i've registered for the 16/7 one day class at the Academy of Pastry Arts Malaysia!

Anonymous said...

can i check how long do i have to leave the craquelin in the fridge for? thanks

HK Choo said...

Credit to you, Sonia...I made this with success!

http://jottingsoflife.blogspot.com/2011/07/choux-with-durian-filling.html

OW said...

Hi, I baked choux-with durian filling, it turned out so nice and crisp, thank you for sharing and all the tips. Next day choux pastry & craquelin loss it crispiness, how to store it to preven it? if I prepare for large batch what is your advice? can the pastry & craquelin prepare in advance? I want to share on family gathering. Thank you for all your time.

Sonia (Nasi Lemak Lover) said...

Anonymous, no time limit, just keep in fridge before you start use it.

OW, as far i know, there is no way to maintain the crispiness after long hours or keep it overnight. What i did was fill the durian cream for the leftover chouxs and keep inside a box and store inside the fridge. It still taste good eventhough it has lost its crispiness. Another way is to store in a airtight container (w/o cream) and i guess it can still maintain some cripsiness. Hope this help.

Maggie Heng said...

hi, Sonia, I am from SG. I have a question to the choux part. I did all the steps of choux. but I did not have time to let it cool down(must this step be fully cooled??) cause I continue the next step of the picture with wooden spoon it doesnt look as good (glossy looked).

I have a very old oven and the bottom of choux become char tar with heater setting of both up and down.

Pls help.. Even I went for a class, still no success.

Sonia (Nasi Lemak Lover) said...

Maggie, don't need to be fully cooled but you have to stir it till no more steam, and maybe you did not beat it well, try to use mixer to beat it instead of wooden spoon (take longer time to incorporate till smooth).
I don't know what type of oven you have, i couldn't answer to your problem about brown bottom. The important thing is you need to know your oven. I have a built-in oven with fan, I use the center rack to bake this, so the hot air can be flow evenly from bottom and top.

Colin Woon said...

This look seriously delicious! Can I have 1 please?

Anonymous said...

Hi Sonia

Very interested to try your choux pastry with the Craquelin topping.

Pls let me know if I hv already made the Craquelin but realised that I will not hv the time to bake the cream puff the next few days, how long can the Craquelin be kept. I mean how many days?

Thank you with blessings
Priscilla Poh

Sonia ~ Nasi Lemak Lover said...

Priscilia, I am not sure, I never keep it before , I guess a week in the fridge should be alright.

mion chia said...

hi Sonia, May i know if i can use dairy whipping cream instead?

Sonia ~ Nasi Lemak Lover said...

mion chia, yes of course, nowadays I also prefer to use dairy cream.

Anonymous said...

Hi Sonia! I always wanted to bake choux pastry. Im happy to find ur recipe here.
I have a small oven. My question is can i bake the batter in batches? Will the batter melt or cant stay long waiting?
Thanks!!

Brenda

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