3. Fold the whipping cream into the durian puree. Set aside in the refrigerator.

Choux Pastry
Ingredients:
60g unsalted butter
150ml water (or 75ml water and 75ml milk)
75g flour (sifted)
2 eggs lightly beaten
icing sugar for dusting (optional)

Method:
1. Place the butter and water in a heavy pot over medium heat and stir until butter melts and mixture just comes to a boil. Remove from heat and use a wooden spatula to quickly stir in the flour.

2. Return to the stove, over low heat and stir for 1 minute - until the dough comes away from the sides of the pot and forms a smooth ball.

3. Transfer dough to a mixer and wait for about 5 minutes or until dough cools. Once it is cooler, start adding eggs (in 2 batches) and beat on low speed for 1-2 minutes. You should get a thick, custard-like mixture.

4. Spoon or pipe the mixture (about 4-cm in diameter) onto a baking tray lined with baking paper. You can get about 20 shells. Ensure each portion is about 3-cm apart.