Durian Cream Puff

We grew up on cream puffs that my mom got from a mom-and-pop bakery in the older side of town where an elder couple has been doing this for years and years. We LOOOOOVED them so much!

One thing though… they only sold one flavour. Basic custard filled creem puffs. That’s it. Being someone with attention issues, I need a change every once in a while. Straight up custard is amazing but what if I wanna put other stuff in it?

And making choux pastry isn’t all that difficult too. When I was clearing out my freezer, I happened upon a box of frozen durians. Guess what I decided to do with them?

Choux pastry isn’t that difficult actually. It does take a few steps but nothing too hard to decipher. In fact I first learnt to make this using a word-only recipe pre-Internet boom era and it turned out decently.
Durian Cream Puff 1

Only thing is the little bit of elbow grease needed to stir in the eggs one at a time until fully beaten in.
Durian Cream Puff 2

You can absolutely use a wet spoon and spoon the pastry onto a lined cookie sheet pan but come on. Star tip? Always wins.
Durian Cream Puff 3

Yes, the picture on top was taken on a different day when I made some for my parents to try. Just thought I’d include it cos… star tip!
Durian Cream Puff 4

Poofy puffs!
Durian Cream Puff 5

Star tip gives the pastry a really pretty shape and gives it a little more structure.
Durian Cream Puff 6

These are waiting to be filled.
Durian Cream Puff 7

What better than durian cream, right? hahahaha… sorry, durian haters. Go for chocolate cream if you prefer. Or even Gold Kiwi Cream if you’re adventurous!
Durian Cream Puff 8

Have you seen anything more luscious (and sinister)? 
Durian Cream Puff 9

Some like their durian custard lumpy but I prefer mine smoother and creamier. Don’t want too much textural variety in the cream.
Durian Cream Puff 10

Fill only when ready to be eaten!
Durian Cream Puff 11

This was sooooooooo amazing!
Durian Cream Puff 12

Soft eggy pastry encasing naturally sweet silky durian custard.
Durian Cream Puff 13

How many can you pop in one sitting?
Durian Cream Puff 14

 Definitely a great way to savour durians if you have so much that you can’t figure out how else to enjoy them besides straight up out of the skin. Oh, and I’ll be featuring another durian dessert recipe very soon so stay tuned! Who knew this is turning into a durian party.



“And unto man Hhe said, Behold, the fear of the Lord, that is wisdom; and to depart from evil is understanding.” {Job 28:28}

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Durian Cream Puff
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10 large puffs (or 20 medium, or 4 dozen mini cream puffs)
  • 2 cups (appx) Durian Flesh, fresh or thawed okay
  • 1½ cup Milk
  • 2 tbsp Custard Powder**
  • 1 cup Water
  • ½ cup Butter (4 ounces)
  • 1 cup Flour
  • ¼ tsp Salt
  • 4 large Eggs
  1. To make the durian custard, add durian flesh, milk & custard powder** into a medium sauce pan.
  2. Try to mix durian flesh into milk as best you can before turning on flames.
  3. Bring mixture to a light simmer on MED LOW heat, stirring constantly until it thickens & coats the back of a spoon well. This will happen very quickly so keep stirring to prevent burning. Remember that custard will continue to thicken when cool.
  4. Once satisfied with viscosity, remove from flame & strain with fine mesh strainer/colander.
  5. Cool completely then cover with cling film touching surface of the custard to prevent formation of a skin. Store in the refrigerator, preferably overnight, before ready for use.
  6. To make the pastry, preheat the oven to 400F or 200C.
  7. In a small bowl, whisk together flour & salt.
  8. Bring the water to a boil in a medium-size saucepan over MED HIGH heat. Add the butter.
  9. When the butter has melted, add flour mixture all at once & stir vigorously.
  10. Cook & stir until mixture forms a ball that doesn't separate nor sticks too much to the sides.
  11. Remove from heat and cool slightly (about 1 minute).
  12. Add eggs, one at a time, beating well after each one until the dough is smooth. Take time to do this.
  13. Transfer dough into disposable piping bag fitted with star tip. Press out about 1 tbsp worth of dough, 2-inches apart onto parchment paper-lined cookie sheet pan. Alternatively, drop heaping tablespoons of dough with wet spoons.
  14. Bake for about 30 minutes until golden brown and puffy. If the puffs are medium-size, bake for about 22 - 25 minutes, and if the puffs are mini-size, bake for about 17 - 20 minutes.
  15. Remove the cream puffs from the oven and cool on a cooling rack.
  16. When ready to serve, carefully slit the pastry horizontally and fill with durian custard. Serve immediately as they go soggy if left out too long.
**If you don't use custard powder, substitute with equal amounts of corn starch and 1 tsp of Vanila Extract.
*Prep time seems long but most of it is the chilling time of the custard.

Try a variety of fillings and let me know how creative you got!

Recipe adapted from: Rachael @ La Fuji Mama


  1. These look BEAUTIFUL, Jayne! I’ve never had durian before, so I don’t know if I’d like them… but I absolutely want to try these! I mean, they’re just too pretty for me not to enjoy the taste, right?

    • Thank you boo! Durians are definitely one of those love-them-hate-them kinda fruits. It’s strong and totally in-your-face. I feel like everyone should try it once to decide of they like it or not. Much like blue cheese… but then I have never worked up enough courage to try blue cheese so maybe I don’t know what I’m taking about. LOL.

  2. Cute little cream puffs! What a brilliant idea to make a durian custard! Durian is my favorite fruit!!! Every once a while, I can find them in Chinese supermarkets. But there is a problem. I don’t know how to pick and open one! Anyhow, I now only buy the ones that are frozen and without the husk, if only my husband doesn’t complain. 😛

    • It’s so hard to open durians! Stalls here now offer to open durians for us for free and plop the fresh seeds into plastic containers. Makes it hassle-free to enjoy. Haha… Here’s to being lazy! 😛

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