Roll out dough in between two plastic sheets and form a rectangle. Refrigerate while preparing the water dough.
Combine sifted flour (B), milk powder, sugar, salt and corn oil in a mixing bowl. Bind and mix into a dough with egg yolk and ice-cold water. Place in a plastic bag and refrigerate for 20-30 minutes. Roll out dough in between two plastic sheets and form a rectangle, the same size as the oil dough.
Place oil dough on the water dough and roll up like a Swiss roll. Wrap the roll in cling film or a plastic sheet, then refrigerate for 30-40 minutes.
Grease muffin pan moulds and cut the chilled roll of pastry into even pieces. Roll out each piece on a lightly floured surface or table top. Line the muffin pan moulds with the pastry.
Press the pastry into the pan and fill the lined pans with the durian filling to about ¾ full. Bake in preheated oven at 200°C for 25-30 minutes or until the pastry is golden and the custard filling is set or the surface turns golden brown or has a caramel browning.
To prepare the durian filling: Put sifted flour (A) into a mixing bowl. Add melted butter and mix well to combine into a dough.
Once the sugar starts to melt, remove the saucepan from the heat and add remaining whipping cream.
Add durian purée, fresh milk, salt and essence to mix. Add in eggs and stir lightly to mix but do not beat. Strain the durian mixture through a fine sieve.