Durian puffs

Durian filling Ingredients:
2 cups durian flesh
1 cup whipping cream, chilled
45 g sugar

Method:
1. Puree the durian flesh in a food processor/ blender.

2. In a chilled mixing bowl, use an electric beater to whisk the whipping cream and sugar until soft peaks form.

3. Fold the whipping cream into the durian puree. Set aside in the refrigerator.

Choux Pastry Ingredients:
60g unsalted butter 150ml water (or 75ml water and 75ml milk) 75g flour (sifted) 2 eggs lightly beaten icing sugar for dusting (optional)

Method:
1. Place the butter and water in a heavy pot over medium heat and stir until butter melts and mixture just comes to a boil. Remove from heat and use a wooden spatula to quickly stir in the flour.

2. Return to the stove, over low heat and stir for 1 minute - until the dough comes away from the sides of the pot and forms a smooth ball.

3. Transfer dough to a mixer and wait for about 5 minutes or until dough cools. Once it is cooler, start adding eggs (in 2 batches) and beat on low speed for 1-2 minutes. You should get a thick, custard-like mixture.

4. Spoon or pipe the mixture (about 4-cm in diameter) onto a baking tray lined with baking paper. You can get about 20 shells. Ensure each portion is about 3-cm apart.

5. Bake for 10-15 minutes at 210ْc then reduce to 170ْ c for about 15-20 minutes. Do not open the oven door during this process or the puffs may flatten.

6.Remove shells from oven and leave it out on a rack to cool.

7. Split the shells in half and fill with durian filling. Dust durian puffs with icing sugar if desired.