[Limited Time] Durian Puff @ Rasa Deli, Shangri-La’s Rasa Sayang Resort and Spa, Batu Ferringhi, Penang

The Choux au Craquelin has a sweet, crunchy and crackling topping (Craquelin) with a light choux puff. Sandwiched between them is the glory cream filling made with Musang King, the king of durian and sieve of durian flesh.

When durian puff is pop to the mouth, the glory of the fresh durian cream explodes in the oral cavity, filling it with a delightful sensation. The only thought during that moment is "mmm" with a tight lips and closing eyes to signify the true enjoyment.

Another way to further relish the potential of the durian puff is to have it chilled.

Available daily from 11:00am to 6:30pm at Rasa Deli, the durian puff is priced at RM 8 nett per piece and RM 20 nett for 3.

Chef Dino is kind enough to unveil his recipe for those who wish to try it at home.

Craquelin

Ingredients
50 gr Unsalted Butter
50 gr Brown Sugar
60 gr Flour

Method
1. First beat the butter and brown sugar until creamy
2. Then add the sifted flour
3. Mix to a dough
4. Roll to 2 mm thickness
5. Using a round cutter cut into disc
6. Put in chiller to harden

Choux Puff

Ingredients
300 gr Whole Egg
200 gr Bread Flour
5 gr Salt
10 gr Sugar
150 gr Unsalted Butter
150 gr Milk
150 gr Water

Method
1. First boil the butter, water and milk
2. Then add in the sifted flour
3. Mix into a paste
4. Put in a mixer, using a beater mix slowly.
5. Add in slightly beaten egg until well mixed
6. Using a round nozzle pipe onto a baking sheet
7. Before baking put the round disc of craquelin on top of the choux paste
8. Bake for around 20 to 25 minutes until golden brown
9. Let cool on wire rack

Durian Cream

Ingredients
100 gr non diary cream
100 gr sieve durian flesh

Method
1. Whipped up the cream and fold in the sieve of durian puree
2. Cut the puff into half
3. Using a star nozzle pipe the cream on the puff bottom half
4. Then cover the top with the other half