榴莲泡芙 Durian Puff

【皮料】
牛油125克、清水250毫升、普通面粉120克（筛过）、
A蛋3粒、香草精1⁄2茶匙
【馅料】
发起鲜奶油200毫升、糖粉50克、FAMA 冷冻猫山王榴莲肉550克
挤袋+星形钻嘴
【馅料做法】
把冷藏过的鲜奶油加糖粉以中速搅拌至硬顶。加入榴莲肉，
然后收入冰箱待用。
【皮料做法】
1. 把牛油加入水里煮至滚后迅速加入面粉，以木勺搅拌成不沾锅面团。（图1-3）
2. 熄火，让面团完全冷却。
3. 把烤炉预热至200℃，烤盘涂油。
4. 用电动搅拌器高速搅拌面团，然后逐个加入鸡蛋和香草精。（图4）
5. 把泡芙面团装入挤袋，在烤盘中挤出直径6公分圆形。（图5）
6. 放入预热烤炉里烤20-25分钟至涨发和微黄。（图6）
7. 取出泡芙，待冷却。
8. 剪开泡芙，填入榴莲鲜奶油馅，即刻享用；吃时可淋上椰糖浆 。（图7）
【椰糖浆材料】
椰糖100克、鲜奶油70毫升、盐1⁄4茶匙、牛油25克
【椰糖浆做法】
1.把椰糖放入锅里煮溶。
2.加入鲜奶油，然后煮2分钟至稠，再拌入牛油，然后熄火。
3.以保鲜膜覆盖至冷却才使用。

【Choux Pastry Ingredients】
125 g butter, 250 ml water, 120 g plain flour(sifted), 3 “Grade A” eggs, 1⁄2 tsp vanilla essence
【Filling】
200 ml non-dairy whipping cream, 50 g icing sugar, 550g FAMA Frozen Musang King durian pulp
piping bag with star nozzle
【To prepare filling】
Pour chilled cream with icing sugar into a mixing bowl & using a whisk attachment, whisk over medium speed until
cream is stiffly beaten. Stir in durian flesh, chill until needed.(pic 1)
【To prepare puff pastry】
1. In a pot, bring water & butter to a boil, quickly add in flour & stir quickly with a wooden ladle until the dough
leave the sides of the pan.(pic 1-3)
2. Turn off heat & let the dough cool thoroughly.
3. Pre-heat oven to 200℃ & grease trays.
4. Using an electric mixer with a paddle attachment, beat cooled pastry dough over high speed, beating in eggs
one at a time with the vanilla essence.(pic 4)
5. Using a piping bag fitted with a star nozzle, pipe out pastry dough into 6cm round eclairs.(pic 5)
6. Bake in pre-heated oven for 20 -25 minutes until it puffs up.(pic 6)
7. Remove puffs from oven & leave to cool.
8. Slit puffs with the help of a pair of scissors & pipe durian cream inside. Serve immediately drizzled with gula
melaka caramel on top.(Pic 7)
【Salted gula melaka caramel ingredients】
100 g gula melaka, 70 ml cream, 1⁄4 tsp salt, 25 g butter
【To prepare salted gula melaka caramel】
1. Melt gula melaka with salt in a heavy based saucepan.
2. Pour in cream and let caramel simmer for 2 minutes, stir in butter and remove from heat immediately.
3. Cover caramel with a cling wrap until caramel cools. Use as needed