Saturday, August 16, 2008
I made this once or twice before, but this time, I had to add much more durian meat than what I made before. I used about the whole durian to make the pastry cream filling to make the durian taste more pronounced.
It's a bummer though that I overbaked the choux a little. You can see that it's a little too brown for pate a choux. The texture was a little dry compared to my usual, but it's still good anyway.
I don't have a picture that shows the filling though. This picture was taken in the car.
Posted by Bertha at 1:33 PM