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Durian Cream Puff

Durian Cream Puff

Durian Cream Puff

Good cream puffs are always puffy on the outside and hollow on the inside where the fillings are piped in. Baked cream puff shells can be frozen for up to 2 months.

Cooking Time50 minutesPreparation time: 30 minutes Baking time: 15 - 20 minutesDifficulty:Hard



Cream Puff

  • 200 gwater
  • 80 gAnchor butter
  • Pinch of Salt
  • 100 gplain flour
  • 4 noseggs

Durian Cream

  • 200 mlAnchor Whipping cream
  • 20 gIcing sugar
  • 120 gGold Thon Durian paste

Cookie Dough

  • 100 gplain flour
  • 50 gsugar
  • 75 gAnchor butter, softened


1) To make durian cream, whip the cream until light and fluffy. Add in icing sugar and durian paste. Mix well. (Remember not to over mix). Keep chilled until ready to use.

2) To make cookie dough, mix together butter, sugar and flour till a dough forms. Refrigerate until firm. Roll out in a thin layer and cut into circles just big enough to cover the cream puff.

3) To make cream puff, bring water, butter and salt to boil. Stir in plain flour, keep stirring till a dough forms. Cook until the dough starts to stick to the pan.Transfer the dough into a large bowl and mix in the eggs, 1 at a time till smooth. Fill batter into a piping bag and pipe it out onto baking tray and top with cookie dough. Bake at 200°C for 15-20 minutes till golden. Let cool and cut into half, pipe in durian cream when serving.

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