Durian Puff

最近老公从马来西亚买了好些榴莲回来。 他说现在榴莲大丰收，一公斤才卖马币1.50， 叫我学做榴莲泡芙。上回我也尝试过做空泡芙， 还算蛮成功。 这回我换了做 泡芙的食谱。 可是烘了十二个，只有几个出炉后不会扁。  可能是烘的温度不够，有些还会粘在油纸上。 不过勉强还可包入榴莲馅料。 老公和大儿子还说很好吃， 只是太大粒了。  我也觉得不错，只是榴莲馅少了一点。

在洪炉里的泡芙还发得不错！

这就是烘出来的泡芙， 有些是扁遍的

放了榴莲馅后，泡芙样子还不错

这是第二批等待比较久才烘的泡芙，且用较高温来烘，较大也不会扁

食谱来至  My Kitchen Cake
Durian Filling

Ingredients
Durian pulp from 12 pcs of durian
2 tbsp milk
2-3 tsp honey
200ml whipping cream

Method
1. Beat cream till soft peaked, put aside
2. Add durian meat, milk and honey into another bowl and mix till smooth using a wooden spoon
3.Combine cream and durian mixture together till well blended and put in fridge till ready to fill the puffs


Cream Puff Pastry

Ingredients

60g butter                                         

150ml cup water         （我是用牛奶）                             

a pinch of salt                                     

100g cup all purpose flour                   

3 eggs (around 50g)                                   

2tbsp sugar                                                     

Method
1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. With the heat still on, add flour and stir vigourously till mixture becomes ball like and doesn't stick to pan
3. Bring heat to low and when you hear a hissing sound, you know the dough is ready.
4. Set it aside into a mixing bowl to cool for about 5-10 mins.
5. Using a wooden spoon, add eggs one at a time into the mixing bowl with your dough and blend for at least one minute or until smooth   （I use electrical mixer to beat)
6. Continue doing this till all eggs are fully incorporated
7. Put the mixture into a piping bag or ziplog bag, snip a small hole at one corner and pipe swirls onto a non-stick tray or tray with baking paper (I  use a spoon to scoop)
8. Bake for 20 mins at 220 degree celsius till golden brown
9. Cool on rack (cool in the oven)
10.Once cooled, fill puffs with durian filling and serve

备注： 第一批是预热140度，125度烘15分钟
           第二批是预热150度，140度烘10分钟，