Bite-sized, cream-filled and bursting with fragrant durian, durian puffs are a beloved Singapore snack — the kind that vanishes from the box in minutes. This durian puff recipe walks you through light, airy choux pastry and a rich Mao Shan Wang cream so you can make them fresh at home.
Choux sounds fancy, but it’s really just a cooked dough piped and baked. Get the technique down once and you’ll have golden puffs that shatter to reveal cool durian cream inside.
Two parts: choux shells and durian cream
A great durian puff is all about contrast — a crisp, hollow choux shell against a cold, creamy durian filling. We’ll make the shells first, let them cool completely, then fill them just before serving so they stay crisp.
Ingredients
Makes about 20 small puffs.
For the choux pastry:
- 125ml water
- 55g butter
- 75g plain flour, sifted
- 2 eggs, lightly beaten
- Pinch of salt and 1 tsp sugar
For the durian cream:
- 250ml thickened / heavy cream, well chilled
- 200g durian flesh, seeds removed and mashed (Mao Shan Wang recommended)
- 1–2 tbsp sugar, to taste
Steps
- Preheat the oven to 200°C.
- Cook the dough. Bring water, butter, salt and sugar to a boil. Off the heat, add all the flour at once and stir hard into a smooth ball. Return to low heat for a minute to dry it slightly.
- Add eggs. Cool for 5 minutes, then beat in the eggs a little at a time until the dough is glossy and drops in a thick ribbon. You may not need all the egg.
- Pipe. Pipe small mounds onto a lined tray, spaced apart. Wet a finger to smooth any peaks.
- Bake. Bake 20 minutes at 200°C, then lower to 180°C for another 10–15 minutes until deep golden and firm. Do not open the oven early or they’ll deflate.
- Cool and dry. Turn off the oven, prick each puff to release steam, and leave them inside 5 minutes to crisp. Cool completely.
- Fill. Whip the cream with sugar to firm peaks, fold in the mashed durian, then pipe into each puff through a small hole in the base (or slice and fill).
Tips for puffs that rise
- Dry the dough slightly after adding flour — too wet and they won’t puff.
- Add egg gradually and stop at the right ribbon consistency.
- Don’t open the oven during baking — the steam is what lifts them.
- Fill just before serving so the shells stay crisp.
- Use rich durian. Mao Shan Wang gives the fullest, most fragrant cream.
Storing it
Unfilled shells keep in an airtight container for a day (re-crisp in a warm oven if needed). Filled puffs are best eaten within a few hours; refrigerate any leftovers and enjoy the same day.
Frequently asked questions
Why did my puffs collapse?
Usually the oven was opened too early, the dough was too wet, or they weren’t baked long enough. Bake until deep golden and firm, and let steam escape before cooling.
Which durian is best for the filling?
Mao Shan Wang gives the richest, most fragrant cream. Sweeter varieties make a milder puff.
Can I make the shells ahead?
Yes — bake the shells a day ahead, store airtight, re-crisp in a warm oven, then fill just before serving.
Can I use frozen durian?
Yes. Thaw in the fridge and mash before folding into the whipped cream.
How do I fill them neatly?
Pipe the cream through a small hole in the base with a piping tip, or slice each puff and spoon it in.
Fresh durian makes all the difference in the cream. Order Mao Shan Wang or browse the full catalog, then message us on WhatsApp through our durian delivery service and we’ll deliver islandwide, dehusked to order.
