Cempedak Cream Puff

Choux puff ingredients

• ½ cup of water + ½ cup of milk
• 125g unsalted butter
• 1tsp granulated sugar
• 1tsp salt
• 1 cup of multipurpose flour
• 4 large egg (room temperature)

Cempedak cream filling ingredients:

• 300gm of HCT honey cempedak pulp
• 200gm of chilled heavy cream

Instructions:

Blend cempedak until smooth, set aside. Whip the chilled heavy cream until stiff peaks are formed, fold in the cempedak gently. Ensure that cream filling is prepared after choux puff is done to ensure freshness.

• Prep: Preheat oven to 200℃ and line a baking sheet with parchment paper.
• Make Dough: In a saucepan, bring water, milk, butter, sugar, and salt to a boil. Remove from heat and stir in flour immediately with a wooden spoon until a dough ball forms and leaves the sides of the pot.
• Cool & Eggs: Let the dough cool for 5 minutes. Add eggs one at a time, mixing well after each until the mixture is smooth and glossy.
• Pipe & Bake: Pipe 2-inch rounds onto the tray, leaving 2 inches between them. Bake 200℃ for 15-20 minutes, then reduce to 180℃ for 10-15 minutes until golden.
• Cool & Fill: Let shells cool completely on a wire rack.
• Filling: Whip heavy cream to stiff peaks, then gently fold in the pureed cempedak flesh.
• Assemble: Pipe the cream into the bottom of each puff.