Cream Puff Durian

Choux pastry
125g milk 125g water
125 salted butter (add 5g salt if you using unsalted butter (original recipe))
5g sugar
250g eggs ( 5 medium eggs ), lightly stir
163g all purpose flour (sifted)
Method
1. Boil together milk, water, butter and sugar in a saucepan over medium high flame.
2. Remove from heat, using a wooden spoon, quickly stir in sifted flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan (3-4mins).
3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature(no steam).
4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture ( to check-scooping it up using a wooden spoon, the batter should hang down about 20sec before drop down).
5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick baking paper, allow 2"-3" gap in between each batter.
6. Bake at preheated oven at 190c for 20mins.
7. Transfer to a wire rack to cool.
Craquelin
75g butter
75g brown sugar
90g all purpose flour, sifted
Method
1. Beat butter and brown sugar till light and creamy.
2. Add in sifted flour, mix to combine.
3. Keep in fridge to harden.
4. Place dough in between two sheets of plastic sheet, roll into thin sheet (1-2mm).
5. Cut into small square and place on top of the choux pastry.
Durian cream
100g non-dairy whipping cream
120g durian flesh, use fork to stir well
Method
1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.
** you may replaced with other type of fillings, your choice!

Source : Resepi C&P from Sonia