Rasa Sayang Resort & Spa has upped the ante in pastry making by coming out with its signature durian cream puffs to allure the taste buds for people craving for the King of Fruits.
The mouth-watering durian cream puff is on ala carte menu at the Rasa Deli next to the poolside throughout August and September.
Even since the first batch of durian cream puffs made their debut at the popular resort in Batu Ferringhi, the dainty delicacies have been snapped up like hot cakes.
This popular pastry filled with cream of durian blends seamlessly with its freshly baked fluffy dough with a golden yellowish texture. When one takes a bite, it is a melt-in-your-mouth feeling where baked pastry and soft cream form a perfect union.
The creators of this delightful dessert, Executive Pastry Chef Dino Wan Taik Boon and his team, experiment behind the scenes to create the best possible pastry and cream combination that captures bold durian flavours encased by cream puff pastry.
“This culinary creation is now an instant classic among loyal customers and guests.
“Only the Musang King variety is used, where its preparation is in a controlled room temperature so that the taste of real durian is retained,” he said.
Besides the finest fresh ingredients, the durian cream filling also comprises bread flour, brown sugar, a pinch of salt, unsalted butter, water, milk and eggs. Filtered water is used since it is softer than less acidic, which in turn gives the durian cream filing a molten texture.
A lot of constant whipping is required to create its creamy and silky characteristics. The puff are baked in the pastry kitchen using plain and bread flour for a smooth, soft texture with a spongy taste.
Chef Dino said Rasa Deli has been selling an average of 150 durian cream puffs a day and purchases are mainly walk-in customers who learned about it by word of mouth.
The Durian Cream Puff promotion will be on until end of September.
The price of one cream puff is RM8 nett per piece but if you buy 3 pieces, you pay only RM20 nett.
For take away, it is best taken slightly cold so that you get the feeling of biting into pastry with bursting smooth cream.