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Method:
Bring butter, salt and water to the boil
together over high heat. Pour in high gluten flour. Reduce
to low heat. Whisk until smooth. Remove from heat.
Put the smooth dough into the electric mixer and beat until it cools
down to lukewarm otherwise the eggs will be cooked. Add one egg
at a time. Beat for a few minutes or until the mixture is
smooth. Put the mixture in a piping bag. Pipe small balls
onto the baking tray. Sprinkle nibbed almond over the balls.
Bake in preheated oven for about 20-25 minutes or until puffs are
golden brown. Remove from heat. Finely chop chocolate.
Melt in a bowl over simmering water. Dip puffs into melted
chocolate. Stir durian puree and whipping cream together.
Pipe the durian mixture into the puffs. Serve.
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