Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty :
ReplyDeletei wish i could go over to your place n grab mouthfuls of the lovely durian cream puffs. yums yumz.
hey!! aunt.. i have tried 6 recipes for cream puff it still not good.. is it ok if u send me yr recipe? i wanna try haha i always come yr blog n see n do..
ReplyDeleteAunty....
ReplyDeleteThis is so good, is this using the same custard recipe & just add durian puree?
Thank You
GBU
Racheline
Oh Aunty Yochana
ReplyDeleteThe cream puff looks so cute when baked.
Please share this receipe...
I have been trying many cream puff recepe but none work.
I really appreciate from the bottom of my heart.
Regards
Irene
The young mummy who loves to bake for her two toddlers but can't bake
I was thrilled by your cakes, looks so attractive. I find that you have dedicate your time in baking.
ReplyDeleteaunty,
ReplyDeleteumMm YuMMyyy .. i love cream puff .. and it's Durian!!! it must tastes havenly right??? ..
do you have a recipe for this YUmmie delicious Durian Cream Puff for me aunty??
L4niee
aunty,
ReplyDeleteumMm YuMMyyy .. i love cream puff .. and it's Durian!!! it must tastes havenly right??? ..
do you have a recipe for this YUmmie delicious Durian Cream Puff for me aunty??
L4niee
can i know what piping nozzle size to make this pattern? mine is too small and always quite flat on the surface after bake.
ReplyDeleteHi akresource,
ReplyDeleteI anyhow grabbed a star nozzle. If you choux paste goes flat after piping, it shows that you have added in too much eggs. Pour in the eggs and mix gradually and if you find that it's of the right consistency, dropping off the wooden slowly, then it's o.k. If it drops very quickly, then it's too watery.
rgds
hi aunty,..can you pose a recipe for this? sorry for bothering you, thanks=)
ReplyDeleteHi,
ReplyDeleteJust use my cream puff recipe in my blog.
for fillings: Lightly cook some durian flesh over low heat. If it's not sweet enough, add in a little sugar to suit your taste. When it's cooled, just fold in some whip cream. That's all...very easy.
rgds
Lucy, love the shape of your cream puffs, so pretty. The durian puffs look so inviting too.
ReplyDeleteok...anyway i think my star nozzle is too small to have this pattern..mine are those plastic ones...
ReplyDeleteYeah akresource,
ReplyDeleteGuess you have to go and buy those metal big start tip nozzles for your cream puffs.
rgds
Dearest Aunty Yochana
ReplyDeleteFrom your forum, I realised why all my cream puff come out flat.... too much egg.
I am sure to try it again and also eclair.
You said to cook durian flesh over low heat, will it get burnt? Can we just add into whipped cream directly?
Thank you very much for your kindness in answering our questions.
Best regards
Irene
These puffs sure looks inviting, aunty. I've made some over the weekend also. Mine are bite-sized.
ReplyDeleteDear Irene,
ReplyDeleteWhen adding eggs into the paste, make sure the paste is not too hot nor too cold. When it's slightly cooled, you can add in the eggs so that the choux paste is more firm.
No...cooking durian will not get burnt. I use a small stainless steel pot to cook. I added in some sugar too. Cook just until hot and then shut off. Keep stirring it while cooking.
rgds
Hey aunty
ReplyDeleteI was wondering why you needed to cook the durians? Is it ok if I just folded the cream into the durian pulp? Will the texture be smooth and creamy? Thanks!!
Hi sher,
ReplyDeleteIf you want to eat it instantly, you don't need to cook the durians but if you want to keep ovenight, do cook the durians to prevent it from getting rancid.
rgds
hello auntie, can i know what is the ratio of the durian flesh and whip cream?
ReplyDeletesay 100g of durian flesh, with 100g of whip cream?