01
Durian cream puffs (choux)
Fold thawed pulp 1:1 into pastry cream, pipe into cooled choux shells. The pulp alone provides enough sweetness. No additional sugar needed.
Why durian
For bakeries & pastry kitchens.
Durian puffs, durian cream rolls, and durian mille-feuille are some of the fastest-selling items at Asian bakeries and fusion pastry shops. They also have notoriously tight margins if the ingredient cost isn't controlled. The difference between a viable durian SKU and one that gets cut from the menu is usually the pulp supplier.
We supply Monthong pulp that's been deseeded, de-fibered, and flash-frozen with consistent moisture content pack to pack. That means your filling recipe works identically week to week. No adjusting cornstarch ratios because this week's pulp was wetter; no scrapping a batch because the texture broke when piped.
For cream-based fillings, thaw one 1 kg pack overnight, fold 1:1 with pastry cream or diplomat cream, and pipe. For baked tarts and bars, thaw, fold directly into your base, and bake as normal. Monthong's stable fat content holds up to 180°C oven work without separating.
Spec sheet
What matters for this use.
- Texture
- Smooth, pipeable after thaw
- Fat content
- ~5%. Provides body in fillings
- Thaw time
- 12h refrigerated, 2–3h cold water
- Bake stability
- Stable up to 180°C
- Pack size
- 1 kg packs for per-batch portioning
Applications
Four ways operators use it.
The common builds we see from bakeries & pastry kitchens.
02
Durian tarts & bars
Thaw, fold into tart curd or bar base, bake at 160–170°C. Works in both shortcrust and puff pastry bases.
03
Durian mille-feuille & layered pastries
Thaw, whip with stabilized cream (60/40 pulp/cream), layer between puff sheets. Holds shape under gentle pressure.
04
Cheesecakes & mousses
Purée thawed pulp with cream cheese at 30% pulp by total weight. Set with gelatin or bake in a water bath. Beautiful marbling when swirled in.
Order profile
What a typical account looks like.
- Typical order
- 1–2 cases per week for dedicated bakeries
- Peak season
- 3–4 cases/week during Lunar New Year and summer
- Reorder cadence
- Weekly standing order common
- Format note
- 1 kg packs align with standard bakery batch sizes.
Common questions
About durian for this use.
Will the pulp survive oven temps?+
Yes, up to 180°C / 355°F. Above that, Monthong's aromatic compounds break down and you lose the signature flavor.
Does it need to be whipped or stabilized?+
For pure fillings, no. Monthong has enough natural body to pipe on its own. For mousses and cheesecakes, stabilize with gelatin or cream cheese as normal.
Can I use it in laminated pastries (croissants)?+
Yes, as a filling after baking (fold into crème pâtissière). We don't recommend laminating with durian pulp directly. The moisture content affects lamination and butter layering.
Will my staff notice a change from previous suppliers?+
Monthong has a cleaner, less funky profile than some of the other varieties sometimes sold as 'durian pulp' in foodservice. If you've been running on a bitter or grassy pulp, staff will notice the upgrade.
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