This recipe is best with
Recipe Ingredient
- Oil Dough (A)
- 115g plain flour
- 90g melted butter
- Water Dough (B)
- 120g plain flour, sifted
- 10g castor sugar
- ½ tsp salt
- 10g milk powder
- 1½ tbsp corn oil
- 1 egg yolk
- 2-3 tbsp ice-cold water
- Filling
- 100g whipping cream
- 60g castor sugar
- 2 eggs, lightly beaten
- 150ml fresh milk
- 100g durian flesh
- Pinch of salt
- A few drops of vanilla essence
Instructions
- To prepare the pastry
- Roll out dough in between two plastic sheets and form a rectangle. Refrigerate while preparing the water dough.
- Combine sifted flour (B), milk powder, sugar, salt and corn oil in a mixing bowl. Bind and mix into a dough with egg yolk and ice-cold water. Place in a plastic bag and refrigerate for 20-30 minutes. Roll out dough in between two plastic sheets and form a rectangle, the same size as the oil dough.
- Place oil dough on the water dough and roll up like a Swiss roll. Wrap the roll in cling film or a plastic sheet, then refrigerate for 30-40 minutes.
- Grease muffin pan moulds and cut the chilled roll of pastry into even pieces. Roll out each piece on a lightly floured surface or table top. Line the muffin pan moulds with the pastry.
- Press the pastry into the pan and fill the lined pans with the durian filling to about ¾ full. Bake in preheated oven at 200°C for 25-30 minutes or until the pastry is golden and the custard filling is set or the surface turns golden brown or has a caramel browning.
- To prepare the durian filling: Put sifted flour (A) into a mixing bowl. Add melted butter and mix well to combine into a dough.
- Once the sugar starts to melt, remove the saucepan from the heat and add remaining whipping cream.
- Add durian purée, fresh milk, salt and essence to mix. Add in eggs and stir lightly to mix but do not beat. Strain the durian mixture through a fine sieve.
