Durian Profiteroles

Durian is the fruit of all fruits in the entire universe. I LOVE DURIAN. The closest I can get to fresh durian it is in the freezer department of our local grocery store…but it’s alright, it’ll do just fine. I remember when we went to Thailand– signs everywhere prohibiting the presence of durian in the bus, our hotel lobby, and other various public places. Whaaaaaat? Durian Capital not allowing durian?! Yeah, it made zero sense to me. We were able to eat some INSIDE our hotel room though, hee hee! That was the last time I had fresh durian…I think. The frozen stuff is pretty comparable though. Since then I’ve occasionally had the frozen goodness and several times I had it in cake & frosting form, which is omg-deliciouss. Hate it or love it. I personally (LOVE)³ it.

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Profiteroles | Cream Puffs | Choux Pastry

  • 3 oz. water
  • 50 g. unsalted butter
  • 1/8 t. salt
  • 1/4 t. granulated sugar
  • 1/4 t. durian essence
  • 20 g. cake flour
  • 50 g. unbleached bread flour
  1. Melt butter, water, salt, and sugar is a small pan until it begins to slightly bubble. Add the durian essence, and turn the heat to low.
  2. Add the flours to the liquid and cook until a ball of dough forms. Cook for another minute or two, the dough should be cakey and no longer stick to the pan.
  3. Transfer the dough to a food processor and pulse several times to cool. Add one egg to the dough and completely blend it in. Add the second egg and full incorporate it into the dough as well. The dough should be somewhat thick.
  4. Scoop the batter into a piping bag with a large frosting tip and pipette 1″ rounds onto a Silpat. Then, with a wet brush, flatten the tips.
  5. Trial 2: Bake at 400F-heated oven for 15 minutes. Turn down to 350F, and bake for 5 more minutes. Finally, turn the oven off with the profiteroles inside for a few more minutes before removing them to cool and fill with cream.
Durian Cream
  • 450 g. durian pulp, pureed
  • 3/4 c. heavy whipping cream, whipped to soft peaks
  1. Fold pureed durian in with the whipped cream. Spoon or pipe cream into the profiteroles.

This first try was FAIL. After thinking all night…it was the sugar. Sugar can be quite the trickster. I remember my first batch of cupcakes back in 9th grade that completely collapsed because of sugar. On the episode, Jacques told me to put a dash of sugar…which is really only like 1/4 t. but when he dumped it in his batter it seemed like way more, so I was confused. Also, it resulted in extremely golden puff-things. Maybe in the future I will try their recipe again with way less sugar to see what happens. I now know that these baby’s *hate* sugar. Less is always more!!

Profiteroles (FAILED)

  • 1 c. whole milk
  • 4 T. unsalted butter
  • 2 T. granulated sugar
  • 1/4 t. durian essence
  • 1 c. all-purpose flour
  • 4 eggs
  • 1 egg (egg wash)

Trial 1: According to Julia & Jacques– Bake at 400F for 10 minutes, 350F for 25 minutes, and oven off & open for 10 minutes. Wow, a perfectly hollow and very brown…thing. Tell me why. Okay…so let’s try less time and maybe a fixed temperature because Anne and Ina bakes theirs at a constant 425F for less time. Finally, maybe no egg wash…let’s not do an egg wash. 400F for 15 minutes, 10 minutes off, and no wash. Alright, I got a little puffy-ness going on but clearly this recipe and/or my change of methods is ineffective. On to another recipe, crossing my fingers. I’m sure it’s not the high altitude messing things up. Sigh.


One thought on “Durian Profiteroles

  1. Pingback: A Dozen Cupcakes w/ a Stick O’ Butter | ♥ ms.blt

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