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Supposedly to be a “not-so-difficult” pastry, I actually took 3 tries before I got it right ! Can you imagine the disappointment when after the 3rd attempt, I was liked, “forget it, I am not going to try again”! It’s just so exasperating when you see failed attempts once and again. And the “best” part is, I followed 2 different recipes to the T and yet the results was equally disappointing !
I remember from a demo class before that this choux pastry has to be of a certain texture and at the right consistency before you know you are on the right track. But for the first attempt using a full recipe that requires 4 eggs, I know somewhere is wrong after the addition of eggs. The texture is simply too watery. Initially I thought it was due to the eggs size. So on the second attempt, I reduced the number of eggs by 1 to 3. But the results was equally the same – too watery. So on the 3rd attempt, not wanting to waste more ingredients, I halved the recipe and proceed with only 1 egg. The texture was slightly better, less watery, but still, not the right consistency.
On the verge of giving up, I searched the internet for other recipes….. and finally….. there is success !
I always love to have an abundance of filling in the dough… whether it’s the bread or the puffs now ! As I have only very little durians left due to previous failed attempts, I can only scrimp enough to whip up some cream with it and filled up less than a handful of durian puffs…Can you tell which is the one with durian and which is the one with custard ?
The one on the back, left-hand side is the durian cream puff. The others are custard cream puffs. I will definitely make these again when I have more durians next time. They are simply delicious after being chilled !
Recipe adapted from Florence. Thanks for sharing such a great recipe !