Title: Durian Cream Puffs
Categories: Cake Info Ethnic
Yield: 30 Servings

CHOUX PASTRY
360	g	Milk
180	g	Butter
4	g	Salt
4	g	Sugar
180	g	Flower
5		Eggs
10	g	Vanilla essence
DURIAN CUSTARD
500	g	Milk
70	g	Sugar
150	g	Durian puree
	dr	Durian essence
		Mix together,
50	g	Custard and
70	g	Milk

Choux Pastry: Boil milk, butter, salt, sugar and vanilla essence. Pour in flour and well mix while still boiling. Put mixture into whisking bowl and beat. Add in eggs one at a time till finished. Pipe pastry onto tray. 'Tray must be oiled to prevent pastry from sticking onto tray after baking'. Bake in a 210C oven for around 25 mins until golden brown.

Durian Custard: Boil milk, sugar, durian puree and durian essence. Mix custard powder and milk. When the mixture boils, add in the custard powder and milk, and well whisk.

Cut baked choux pastry into half. Pipe in durian custard when slightly cool down.

Source: Executive Chef Robin Sing Mong Kheng, Harbour View Dai-Ichi Hotel.

From: Sherree Johansson Date: 03-28-96 Cooking

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