MON THONG DURIAN CHOUX CREAM

Choux Pastry: In a pot, boil milk, water, and butter. Remove from heat, add flour all at once, and stir quickly until it forms a dough. Turn the heat back on and cook the dough until a film forms on the bottom of the pot.

Let the dough cool slightly, then gradually whisk in the eggs in 3–4 additions. Pipe onto a tray and bake at 180°C for 15–20 minutes.

Pastry Cream: Whisk egg yolks and sugar until pale. Stir in cake flour. Separately, heat milk and cream until steaming (do not boil). Slowly pour the hot milk into the egg mixture while whisking. Return everything to the pot and simmer until thickened and glossy. Remove from heat.

Stir in the SILPIN Mon Thong Durian Gastronomic Oil. Let it cool completely.

Whip cream and sugar until stiff peaks form. Gently fold this into the cooled pastry cream. Fill the baked choux pastries as desired.