Yayy! It’s Durian Season!! So excited making this delicious Durian Puff! Delectable choux puffs packed with all naturale durian goodness. No sugar added, just pure Durian Gold! Creamy, yummy and oh so scrumptious ☺️

A word about Durian… among the fruits in tropical Asia, Durian has always reigned as King, especially in Singapore where I come from. And it is crowned the King of Fruits for a reason.

Durian Gold!

Simply, no other fruit taste quite like it. No other fruit captures the imagination like the taste of Durian. It combines a range of flavour from bitter, sweet, savoury, creamy, to some..even cheesy and pungent like a Stilton blue. Peerless and unique, one might say … a fruit that feeds the soul!

Cheesy & pungent like Stilton Blue?

Every year, between June and August, it’s the best time to savour the King. And believe it or not, there are apparently more than 400 varieties of durians! Perhaps that’s why so many love it in Asia, a fruity love affair in a cacophony of flavours come every durian season with the multi-faceted King of Fruits!

Red Prawn Durian – sweet and creamy!

For this Durian Puff recipe, I used the Red Prawn variety of durian. Red Prawn durian (also known as Ang Hei or Udang Merah in Malay) is a pungently fruity sweet durian.

Its texture is also beautifully creamy, just perfect for the sweet, creamy taste I wanted for this Durian Puff Recipe. In fact, Red Prawn durian is so naturally sweet, there was no need to add sugar for this delicious Durian Puff. Check it out in the recipe vid.

For those who are unfamiliar with durians, read more about our Tropical King of Fruits in my Durian Mousse Cake post; another of my favourite durian desserts and incidentally The Sugar Crumble’s most popular durian dessert recipe 😊 Check out my Durian Mousse Cake video below.

Tips, tips, tips …

• Serve em’ cold!

As one who fiercely loves her King of Fruits, I will say that every durian dessert is exquisite, and in this household they must be served chilled or frozen. Well, just like no one likes warm beer right?…You get the idea.

For this delicious Durian Puff, I chilled the durian mousse for at least an hour before piping. After filling the choux puffs with the mousse, (they can get rather warm during piping here in Sunny Singapore) I let the puffs set in the refrigerator for another 30 minutes before serving, so that they are nice and chilled.

Alternatively, if the preference is for a firmer ice cream texture, freeze and allow them to thaw for 30 minutes to an hour in the fridge. It will taste like durian ice cream when you pop these 😊

Delectable morsels of bliss at glacial temperature, so serve em’ COLD!

• Choux Pastry

The choux puffs are so versatile and a great make ahead. Baked choux puffs keep well, chilled and in an airtight container for 5-6 days. Just before serving, leave it in a hot oven (switched off) to crisp for a couple of minutes before piping in the delicious durian mousse.

For more tips on making these choux puff babies, read more about it in my Easy Choux Pastry. 

Freshly baked choux puffs

Filling with delicious durian mousse!

• Make Ahead

This delicious Durian Puff is a great make ahead. The durian mousse can be made 1 to 2 days beforehand and chilled in the refrigerator, ready for piping. Ok, sidetrack … frozen durians also keep really well ~ a month and are perfect for whipping up durian mousse desserts, especially when they are out of season and not available.

Likewise, the choux puffs can be prepared ahead. Just pipe these beauties up and serve chilled after dinner – the perfect dainty durian dessert. Or freeze them and serve as little durian profiteroles. Either way, they will taste great.

Absolutely, Positively, Sublime.

Try this Durian Puff recipe and prepare to be a durian lover convert!

Did you make this? Drop me a comment or please tag me #thesugarcrumble on Instagram or FB. Have fun!

Print Recipe

Delicious Durian Puff

This is a delicious Durian Puff packed with all naturale durian goodness, with no added sugar. Creamy, yummy and so scrumptious!

Prep Time30 minutes mins

Cook Time30 minutes mins

Chilling Time1 hour hr

Total Time2 hours hrs

Course: Dessert

Keyword: Durian Mousse, Durian Puff

Author: Kai

Ingredients

Choux Pastry

• 1/2 cup cake flour
• 1/2 teaspoon granulated white sugar
• 1/4 teaspoon salt
• 60 g unsalted butter (roughly cubed)
• 125 ml water
• 2 eggs

Durian Mousse

• 400 g durian (de-seeded)
• 100 ml heavy cream
• icing sugar for dusting (optional)

Instructions

Choux Pastry

• In a bowl, sift the flour and set aside.
• Over medium heat, place the butter, the salt, the sugar and the water in a heavy pot and bring to a boil. Remove the butter mixture from heat and add the flour all at once. Stir with a wooden spoon until it is combined into a dough.
• Put the pot back onto the heat and stir constantly until the dough comes away from the sides and forms a thick smooth dough (about 1-2 min).
• Transfer the dough to a bowl and let it cool for ~5 min.
• Once the dough is lukewarm, add the eggs one at a time and mix until the dough becomes a smooth thick paste. (Note: the pastry choux dough will separate and then come together). Continue to mix until you have a stretchy thick paste which slowly falls from a spoon.
• Pipe a little pastry choux onto the four corners of the baking pan to secure the parchment paper. Lightly brush the parchment paper with some water which will help the choux puffs to rise in the oven.
• Pipe 16 one-inch button sized pastry choux mounds onto the baking sheet, about 2 inches apart. Using the index finger tipped in a little water, pat down any swirly tips so that it does not burn during baking. With a pastry brush, gently brush the tops of the each mound with some lightly beaten egg.
• Preheat oven to 400F/200C and bake at the center rack of the oven for 15 min. Then reduce the oven temperature to 350F/180C and continue to bake for a further 10-15 min until the choux puffs are nice and golden.
• Turn off the heat and with the oven door slightly ajar, leave the puffs in there for another 5-10 minutes. This is to prevent the puffs from collapsing from any sudden drop in temperature. To test if the puffs are done, split one up and check if it is almost dry inside. If not, turn the oven off, poke a couple of holes in each puff and leave them in the oven to completely cool (and dry out) before use.

Durian Mousse

• Blend 400g of durian in the food processor.
• In a separate bowl, whisk 100ml heavy cream to stiff peaks.
• Combine the durian purée and whipped cream. Chill whilst waiting for choux puffs to cool completely.

Assembly

• Just before serving, do a semi cut and split the puffs open like a seashell.
• Pipe in a generous dollop of chilled durian cream.
• Chill the durian puffs for ~ another 30 min so that the puffs are nice and cold when served . Alternatively, if you are making this ahead, freeze the durian puffs. Take it out to thaw in the fridge for an hour before serving.
• Dust with a little icing sugar (optional). Serve and enjoy.

Video

Notes

• Serve em' cold!

As one who fiercely loves her King of Fruits, I will say that every durian dessert is exquisite, and in this household they must be served chilled or frozen. Well, just like no one likes warm beer right?...You get the idea.

For this delicious Durian Puff, I chilled the durian mousse for at least an hour before piping. After filling the choux puffs with the mousse, (they can get rather warm during piping here in Sunny Singapore), I let the puffs set in the refrigerator for another 30 minutes before serving, so that they are nice and chilled.

Alternatively, if the preference is for a firmer ice cream texture, freeze and allow them to thaw for an hour in the fridge. It will taste like durian ice cream heaven when you pop these 😊

• Choux Pastry

The choux puffs are so versatile and great make ahead. Baked choux puffs keep well chilled in an airtight container for 5-6 days. Just before serving, leave it in a hot oven (switched off) to crisp for a couple of minutes before piping in the delicious durian mousse.

For more tips on making these choux puff babies, read more about it in my Easy Choux Pastry post.

• Make Ahead

This delicious Durian Puff is a great make ahead. The durian mousse can be made 1 to 2 days beforehand and chilled in the refrigerator, ready for piping. Ok, sidetrack ... frozen durians also keep really well for ~ a month and are perfect for whipping up durian mousse desserts, especially when they are out of season and not available.

Likewise, the choux puffs can be prepared ahead. Just pipe these beauties up and serve chilled after dinner, the perfect dainty durian dessert. Or freeze them and serve as little durian profiteroles. Either way, they will taste great.