When my dad asked for a durian cake for his birthday this year, I immediately thought of decorating the cake with durian creampuffs that look like mini durians. So glad I managed it!
Although I have durian creampuffs as an entry in my Deco Choux Pastries book, they look more like soursops 😅. I decided to challenge myself to make more realistic durians out of choux pastry batter only and this time, I use a double-baking method to achieve the desired effect.
Here's a look at the choux pastries before the spikes were added.
You may refer to my reel for the video of the process and recipe.
I will just include the ingredient list in the blog post for your convenience.
Makes about 12-14 "durians"
Choux Pastry:
20g unsalted butter
20g olive oil
120g water
1/4 tsp salt
1 tsp sugar
1/4 tsp pandan paste
1 drop green gel colouring
1 drop yellow gel colouring
45g plain flour + 3g, sifted
15g bread flour, sifted
100g egg, beaten (may need more or less)
Brown gel colouring or cocoa powder as needed
Durian puree inserts:
(may not use all for filling choux)
100g durian puree (I used Mao Shan Wang)
10g cold water
2g gelatin*
Durian ice-cream:
175g durian puree
100g whipping cream of choice*
4g gelatin*
20g cold water/milk
* You may use dairy, non-dairy or a mix of both. If using full dairy, you may add a little icing sugar when whipping it (about 10% by weight of cream). If using non-dairy, you don't have to add sugar if there's already sugar added. I use a combination of both to get the best of stability and taste. Non-dairy cream remains soft when frozen too.
* Gelatin is added to prevent ice crystals from becoming large so the filling stays creamy and not rock hard when frozen. It's also a good stabilizer to prevent the cream from melting too fast when serving in tropical Singapore. You may use any form and bloom strength of gelatin according to preference.
Don't they look like actual mini durians if you don't look too closely 🤭? It's definitely not AI!
See the durian ice-cream cake that these creampuffs went on top of over here!
with lots of love,
Phay Shing
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