Choux with durian cream with Craquelin (Durian cream puff )

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.

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

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.

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.

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

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.

updated on 4th Sept 2014- I have made some amendment to this recipe, take note.

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

Choux pastry

125g milk
125g water
125 salted butter (add 1/2tsp salt if you using unsalted butter)
5g sugar
250g eggs ( ~5 medium eggs ), lightly stir
163g all purpose flour

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( must use non-stick paper otherwise puff will stick on the paper), allow 2"-3" gap in between each batter.
6. Bake at preheated oven at 190c for 20mins, then 5-10 mins (fan forced ) till golden brown and firm to touch (this is to prevent it collapsed later).
7. Transfer to a wire rack to cool.

Craquelin

50g butter
50g brown sugar
60g 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 ( prefer to use dairy whipping cream)
650g durian flesh, use fork to stir well, and sift through strainer

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!

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 !!