Durian Sponge cake with durian filled Profiteroles
Sincerely Fiona
Sincerely Fiona
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Ingredients

  • 100 grams of icing /confectionery sugar, sifted
  • 28 grams of cake flour, sifted
  • 100 grams of almond meal, sifted
  • 4 eggs, at room temperature
  • 20 grams of unsalted butter
  • 4 egg white, at room temperature
  • 18 grams of caster sugar
  • 400 grams of durian puree
  • 20 ml of thicken cream
  • ½ cup whole milk
  • ½ cup water
  • ½ cup unsalted butter, cut into small pieces
  • Pinch of salt
  • 1 cup of all-purpose flour
  • 4 large eggs
  • 1 egg beaten for egg wash glazing

Instructions

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