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Ingredients: (A) 100 gm butter 250 gm water 1/2 tsp sugar pinch of salt (B) 150 gm flour,sifted (C) 3 eggs Method: Cook (A) until boil. Add in (B) and mix to form a smooth paste. Let it slightly cool. Use mixer, beat the paste,add in (C) in several times.Beat it until well blended and smooth. Place the batter into the piping bag fitted with plain or star nozzle. Pipe it onto lined pan.(please use non stick paper liners) Bake at 200 C for 20 minutes or golden brown. Take out from oven and immediately make a hole ,to let the hot air out. When cooled,use a long nozzle to pipe some filling into it.Serve. Filling: 200 gm Whip topping cream, whipped 200 gm durian flesh, blend till fine. Mix the whipped topping cream and durian flesh until well combine.Keep it in the refrigerator.

Ingredients: ---------------- Glaze:- --------- 300ml double cream 2 tsp icing sugar 1/4 tsp vanilla essence 115g semi sweet chocolate 30ml water 25g butter Pastry:- ---------- 65g plain flour pinch of salt 50g butter diced 150ml water 2 eggs, lightly beaten Method: ---------- To make pastry, sift flour and salt into a bowl. Heat butter and water in a pan very gently until the butter melts. Increase the heat till it boils. Remove from heat and put the flour in. Beat with mixer till even and allow to cool for about 3 mins. Add the beaten eggs a little at a time, until you get a smooth and shiny paste thick enough to hold its shape. Spoon the pastry into a piping bag with a 2.5cm cut corner. Pipe 10cm lengths on a baking tin lined with baking paper. Bake for 30 mins in preheated oven until the pastry is well risen and golden brown. Remove from oven and make a slit at the side and allow to cool on a wire rack. To make filling, whip the cream with i...

Ingredients: -------------- 150ml water 60g salted butter 2 tsp caster sugar a good pinch of salt 100g bread flour 3 eggs, 55g each whisked - original stated 2-3 eggs, if you are using bigger eggs, you may need less than 3 Method: --------- 1. Place water, butter, sugar and salt in a pan and bring to boil making sure butter is melted 2. Add flour and stir with wooden spoon till the dough comes away easily from the side of the pan (you need to cook the flour fully, so try not to hurry) 3. Place dough in a mixer and while beating, add enough eggs slowly to make it suitable for piping 4. Cover dough with cling wrap and leave it to rest in the fridge till it cools 5. Fill piping bag fitted with a large nozzle with cooled dough 6. Preheat oven to 240C 7. Pipe a choux evenly on tray (size is up to you) 8. Place tray on the middle shelf of the oven and turn off the oven, leave it for 15mins 9. Turn oven back on at 180C and bake for about 20-30mins (Do not open the door unti...