These puffs can be stuffed with any manner of fillings. All that needs to be done is to make the profiteroles from choux pastry, cut each profiterole in half, and stuff it full!
a hundred grams of butter
a cup of flour
durian and or cream
Melt a hundred grams of butter in a cup of water. Once boiling, add a cup of flour and stir vigorously until the sides of the pot don't stick to the mixture. Let cool then add 4 eggs, one at a time ensuring each egg is well incorporated. Place into a piping bag then pipe out onto baking paper. Bake at 220 degrees for 15 minutes then reduce to 180 degrees and continue baking till golden.
These puffs have been filled with durian which was mashed up beforehand. You might also like to mix the durian with cream before stuffing. These are a favourite in Singapore, and even there can be found only at a couple of places.