Durian Choux ~ cream puffs

okay, not quite the croquembouche I'd wanted to make but I think this was a great recipe for someone like me who's never made choux pastry before.
I've loved cream puffs ever since I first tasted them in Japan and although we have chocolate coated, custard filled profiteroles in Australia, nothing beats the cream puffs from Japan! Every visit to Japan always ends up with me eating 1/2 dozen cream puffs on the bed in the hotel room after my long day of sightseeing and of course a few kg heavier! lol

I was thrilled when the Japanese franchise Beard Papa opened up in Melbourne city however although the cream puffs are pretty good, I was a little disappointed because it's not as yummy as what you get in Japan...maybe it's the ingredients used, the milk there does taste different and nicer over there.

Why haven't I made cream puffs before? The thought of it was very daunting and I didn't want to destroy my love of cream puffs with my disastrous attempt of creating perfection for myself!
Why now? A greedy appetite knows no fear! LOL

While a vanilla custard is my ideal, mum wanted a durian filling because someone had made it for her once and she can't get that out of her system. Durian is not for everyone, it's one of those fruits you either LOVE it or HATE it with a passion.
While some guests politely left with the "have to wash my hair" excuse, others secretely relish the idea of having more for themselves!

Okay, enough of the yadda...here's the recipe.
I've had to make 4 batches of this recipe to feed 11 people...

Serves 10

2/3 cup plain flour
pinch of salt
50g butter
2 eggs (beaten)
2/3 cup water

Durian and cream filling:
250ml thicken cream
1 durian
1/4 cup caster sugar

1. Preheat oven to 220C/424F
2. Sift flour and salt into a bowl
3. Add butter and water in a saucepan and boil until butter is melted. Bring to boil and tip the flour all at once.
4. Remove from the heat, using wooden spoon, beat until mixture forms a ball and leaves the sides of the pan. Cool slightly.
5. Gradually add the beaten eggs, beating well after each addition, until a smooth, thick paste is formed. Spoon into a piping bag fitted with a 1cm plain nozzle.
6. Pipe 10 (approx 5cm wide) balls on to the baking tray, place on the top shelves of the oven and back for 20minutes or until well risen and golden.
7. Remove and make a slit in each one to allow the stream to escape, then return to the oven for 5 minutes. Cool on a wire rack.

1. Beat cream in a mixer to thicken, add sugar and beat until stiff peeks
2. Use as many durians as your heart desires, remove pip and mash with folk. Add to cream mixture and mix with folk.
3. Scoop mixture into piping bag and fill the puffs.


  1. If you don't have/use a durian what could you use instead?

  2. Hi Bettina,

    I also love the puffs filled half with vanilla custard and the other half just cream.
    Alternatively, you can use vanilla cream or cream alone to fill the puffs but I think it's the best with vanilla custard and cream together.
    I'll make them again but will fill them with vanilla custard and cream next time :D


  3. Just found your blog Jenny, I love to cook also so it will be fun to read what you are up to. Since I live in a dairy state, Wisconsin, they serve very large cream puffs at the state fair filled with yummy whipping cream. I haven't made them in years, but you have sparked my interest.

  4. Hi Lynn,
    Glad you like this blog, am trying to fill it with more of my own cooking but it's just way too easy to buy cakes than to make them my self! hehe

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