Durian Cream Puffs, Sweetened with Monk Fruit

Method

1. Put 450g durian flesh in a bowl.
2. Mix 65g all purpose flour, 9g kOBE Monk Fruit Blend and a pinch of salt in a large bowl and set it aside.
3. Put 57g unsalted butter and 120ml water in a pan and heat them.
4. Once the butter has melted, add the dry ingredients.
5. Stir with a spatula until the dough comes together in a ball. Crack 2 eggs into a bowl and beat them.
6. Let the dough cool a little, then pour in the beaten egg slowly.
7. Beat with a hand mixer until the egg is fully worked into the dough.
8. Spoon the dough into a piping bag and pipe small spirals onto a lined baking tray.
9. Heat the oven to 200 degrees C and bake for 20 to 30 minutes until the shells turn golden brown, rest them a while, then cut them open.
10. Whip 150ml whipping cream in a bowl, add the durian flesh and beat it into a filling.
11. Fill the shells with the durian cream and close them.

Tips

• The egg goes in only once the dough has cooled a little, since hot dough cooks the egg and the shells will not puff hollow.
• Even, matched piping means the whole tray bakes at the same rate.
• The oven door stays shut for the first 15 minutes, as escaping heat collapses the shells.
• Leave the oven door ajar for a few minutes after baking so the steam escapes, which is what keeps the shells dry and crisp rather than sunken.