When I kicked off my recent series on durian dishes around the world, I didn’t expect to encounter a recipe with French pastry. But hey – that’s what makes this dessert all the more interesting. These durian cream puffs are quite the undertaking, but oh so worth it.

This submission comes from Cass who currently lives in Australia, but is originally from Singapore. Indigenous to countries across Southeast Asia like Singapore, durian is often referred to as the “king of fruit” and is featured in a variety of dishes. During the peak season between June and August, the best tasting durian can be found throughout restaurants in Singapore. And if you’re really lucky, you’ll find durian cream puffs on the menu.

However, Cass always thinks of family dinners when she enjoys durian cream puffs. In durian season, a plate of these delicious puffs always managed to appear after big gatherings or family events. If you want to make these for your family though, you’ll need some time, dedication, and patience.

Cream puffs of all kinds require a base of choux pastry, which is a type of dough that you actually cook over the stovetop. You’ll have to mix, and mix, and mix together butter, eggs, sugar, and flour over a medium heat until a dough is formed. Choux pastry is used for tons of things like profiteroles, eclairs, and durian cream puffs. The light and fluffy cream puffs are then filled with a durian mousse for a truly remarkable combination.

The choux pastry manages to calm down the strong, pungent flavor of durian, while still letting it shine through. Plus, they’re the perfect size for when you’re in the mood for just a little something sweet. As Cass says, these durian cream puffs are a great introduction for durian new-comers who are looking for an approachable and delicious way to try the king of fruit.