• Prep Time 60 minutes
  • Cook Time 50 minutes
  • Serving For 25 people
  • Difficulty Normal

Recipe Description

It’s durian season and with the amount of durian leftovers, consider this Durian Eclairs with Salted Gula Melaka Caramel pastry as a dessert to make for family or friends during the weekend!

Note: Use good quality durian, such as the Musang King. The filling recipe doesn’t call for sugar, but if you would like it to be sweeter, you can always add some.

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Salted Gula Melaka Caramel
  • 120g gula Melaka
  • 80ml water
  • 80ml cream
  • 1/4tsp salt
  • 30g butter
  • Choux Pastry
  • 250ml water
  • 100g butter
  • 1/4tsp salt
  • 150g plain flour, sifted
  • 3 Grade A eggs
  • 1/2tsp vanilla essence
  • Durian Cream
  • 160ml UHT milk, mixed with 50g instant custard powder
  • 500g durian pulp
  • 1/4tsp salt
  • 250g whipping cream, beaten to soft peaks


    To prepare salted caramel:
  1. Place the gula Melaka and water in a non-stick pan and simmer, stirring, till all the sugar dissolves. Pour it through a sieve into another non-stick pot and simmer for 10 minutes, until the mixture starts to thicken. Then add the cream, salt and butter. Remove from heat and set aside to cool and thicken.
  2. To make choux puffs
  3. Place water, butter and salt in a pot and heat until butter melts and the mixture starts to boil gently. Quickly pour in all the flour and stir with a wooden ladle until the dough mixture starts to pull away from the sides of the pot, and forms into a ball.
  4. Remove the pot from the heat and set aside to allow the dough to cool for 30 minutes.
  5. Remove the dough to a mixing bowl. Using an electric beater, beat for 2 minutes. Add eggs, one at a time, beating slowly and then beat in the vanilla. Make sure the mixture is well incorporated. The dough should be soft and shiny.
  6. Grease a baking tray and pre-heat the oven to 220°C.
  7. Fill the dough into a piping bag fitted with a star nozzle and pipe into éclair shapes, about 15cm long.
  8. Bake for 18 to 20 minutes, until golden brown. Remove from oven and allow to cool in the fridge.
  9. To make durian cream:
  10. Place the custard mixture into a bowl and add the durian pulp, stirring to mix. Whip the cream till stiff, then fold into the durian mixture. Place in the fridge until ready to use.
  11. To finish:
  12. Fill the durian cream into a piping bag fitted with a nozzle. Pierce each eclair about 4 times down its length, squeezing a little of the cream into it each time. Drizzle with the caramel, and serve chilled.

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