榴莲泡芙(Durian Cream Puff)

上个周末我随着我丈夫去马六甲的鸡场街走走，我小叔就介绍我们那里的榴莲泡芙，我们买了一盒试试，真的还蛮好吃的。不过价钱很贵，从小到大我都一直那么贪吃，就那一两个泡芙真是不够我吃。回来之后，我就马上上网找食谱。这泡芙不难操作，我的泡芙很快就出炉了。我丈夫太喜欢这榴莲泡芙了，一新鲜出炉，他就吃完了所有的泡芙。我连续做了两天的榴莲泡芙，通通都被他吃个清光！我的厨房实在太多东西了，就为了省钱和省地方，我都没买挤花袋，所以我的泡芙就没那么美了，有点沉。

 

Puff Ingredients:

• 125g milk
• 125g water
• 125g butter
• 5g castor sugar
• 250g eggs (lightly stir)
• 163g all purpose flour (sifted)

Method:

1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.
2. Remove from heat, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature (no steam).
4. Gradually add in egg mixture and stir to incorporate. Mix thoroughly until desired texture (to check-scooping it up, the batter should hang down about 20sec before drop down).
5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick baking paper, allow 2"-3" gap in between each batter.
6. Bake at preheated oven at 180C for 20-25 minutes.

Durian cream

• 100g non-dairy whipping cream
• 120g durian flesh, use fork to stir well

Method

1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.