- In a large bowl, sift the flour, sugar and salt and then set aside.
- In a saucepan, add the butter and the water together and bring to a boil over medium heat.
- Once the butter has fully melted, take the pan off the heat and then add the flour mixture.
- Stir with a spatula until the dough is well combined before returning the saucepan to the heat and stirring constantly with a spatula until the dough comes away from the sides and begins to form a thick smooth ball.
- Allow the dough to cool before using a mixer to add the lightly beaten eggs until the dough has a smooth thick paste consistency.
- Line a baking tray with non-stick paper and pipe small mounds of dough onto it. Leave a space of about 5 centimeters between each mound of dough as they will expand in the oven.
- Wet your fingers with water and dab the tops to flatten the tip of each dough.
- Preheat an oven to 200 degrees Celsius and allow the pastries to bake for 15 minutes before lowering the temperature to 180 degrees Celsius and continuing to bake for another 20 or until the shells are golden brown.
- In a mixer, add the whipping cream and mix until stiff peaks start to form.
- Add in the durian flesh and then continue beating at a medium speed until the filling has become smooth.
- Cut the pastries in to half and then fill with durian cream. Finish by dusting with icing sugar before serving!