Durian Cream Puffs

I love Durian Puffs and this recipe is a keeper. I did 2 batches, one with Craquelin and the other one normal puffs. I personally like the one with the Craquelin.

Recipe Source: Sonia & Irene

Choux pastry

125g milk
125g water 
125 salted butter
5g brown sugar
250g eggs (5 medium eggs ), lightly stir
163g all purpose flour

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. Mix thoroughly until desired texture.

5. Pour batter into a piping bag fitted with a 1cm piping tip. Pipe on a baking tray line with non-stick       baking paper.

6. Bake at preheated oven at 190c for 20mins, then 5-10 mins (fan forced ) till golden brown.

7. Transfer to a wire rack to cool.

Craquelin

50g butter 
50g brown sugar
60g 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 
650g durian flesh

Method

1. Beat whipping cream over high speed till peak form.
2. Add in durian flesh, mix well.

This post is linked to the event Little Thumbs Up ~ August 2015

Event Theme : Brown Sugar and Molassses

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY

and hosted by Jess of Bakericious

Mango Sticky Rice

Mango Sticky Rice is a very popular dish in Thailand. I love this simply thai exotic dessert.I have extra mangoes so this dish came to my mind .The sweetness of the mangoes goes very well with the sticky rice and coconut cream. 

Recipe Source: rasamalaysia

Ingredients:

1 cup (200g/7oz) glutinous rice
2-3 Pandan (screwpine) leaves, cut into 2-inch length
2-3 Asian mangoes, cut into small cubes
1 cup (250ml) coconut milk
1/2 teaspoon salt
1/4 cup (55g/2oz) sugar
1 tablespoon toasted sesame seeds, optional

Optional:
Banana leaf for steaming

Method:

Soak the glutinous rice for at least 8 hours or overnight.

Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.

While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.

In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.

Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.

Nutella Popsicles

These cool treats are great on a hot day. It's simple to make and the creamy Nutella is not overly sweet too. All you need is just 2 simple ingredients which is Milk & Nutella Chocolate Spread and not forgetting the Popsicles Mould.  The moment I took out from the freezer, my sister dog was eyeing for these Popsicles. 

The ingredients for the Nutella Popsicles - Milk, Nutella  & Popsicles Mould.

Recipe Source : Anncoo Journal

Ingredients:

450ml Fresh Milk
4 heap tablespoon Nutella

Method:

- Blend the milk and nutella together with a hand whisk till combined.
- Stir the mixture as you pour into popsicle mould.
- Freeze them for a few hours or overnight.

.....Enjoy.....