Durian Puffs

I long wanted to try making puffs and since we have some remainder durians kept in the freezer from our KL's trip, I decided to bake some!

For the puffs fillings, I merely mashed up the durians and piped them into the puffs so that everything is original! Husband reserved some plain choux pastry to go with his ice-creams...Yummy!! ^o^

The recipe came from Florence blog.

Ingredients (make approx. 25 medium size puffs)

Choux Pastry

170ml water

100g butter

pinch of salt

1/2 tsp sugar

1/2 tsp vanilla essence

100g bread flour

40g cake flour

4 eggs (lightly beaten)

Method

Choux Pastry

• Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
• Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
• Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
• Transfer dough to a mixing bowl and beat till it is lukewarm.
• Add in egg by thirds and mix till well blended and smooth.
• Add in vanilla essence and mix well.
• Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
• Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color.
• Turn off the oven and let it cool in the oven for 30 minutes.

Egg Tarts

I took this recipe from aunty yochana blog, and it was my very first batch of egg tarts. Have yet to master the tactics of making the crust as pretty as those in in the bakery shop....but I am already very happy with the results! Yummy...!!!

I had the permission to publish this recipe, pls enjoy ^o*

Ingredients

Pate Sucree

125 gm Butter - chilled

60 gm icing sugar

1/2 egg white

1 egg yolk

200 gm plain flour

1/2 tsp vanilla essence

Egg Custard

280 gm fresh milk

160 gm sugar

3 nos. eggs

1 tsp rum

1/2 tsp vanilla essence

Method

1. For pate sucree: beat butter and icing sugar till wellmixed.
   
2. Add in white and yolk and mix.
   
3. Add in vanilla essence and then the flour and mix into a dough. Rest for 10 mins. Press dough into small tart moulds.
   
4. Bake the tart shell till half-cooked.
   
5. For egg custard, heat sugar and milk together. Once sugar dissolves, off heat.
   
6. Whisk eggs and pour into the milk mixture. Do not whisk till frothy.
   
7. Add in rum and vanilla essece.
   
8. Sift the egg custard and pour into tart moulds and bake at 175C till egg custard sets.

Note: Half baked should be around 10 mins at 175C (everybody's oven is different). Judge yourself and see that it's like puff up slightly and turned white.After pouring in the custard, bake at a lower shelf to make sure that the pastry will be cooked at 175C. Bake for about 10 mins and watch over it. If you see the custard is about to puff up into a ball, take it out from the oven immediately. Once it puffs up, the egg tart will wrinkle when it's cooled. What you can do is to shake the tray of egg tarts and if the custard wobbles, then it a sign that it's not cook and if it doesn't wobble, then it's set and you can take it out from the oven.