Durian Puff Profiterloes

A friend of mine pass me this recipes, didn't know they actually quite easy to bake(the choux pastry)!!
Ingredients: (8 puffs)
Choux Pastry:
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)

Method:
Choux Pastry
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7. Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry and golden brown in color. Turn off the oven and let it cool in the oven for 30 minutes.
Notes:
Do not open the oven door in the baking process. Open oven door to remove puffs only after the 30 minutes in-oven cooling process.

Durian Fillings
200 or 250 ml of non-diary whipping cream
equivalent amount of durian pulps
10 gm of gelatine powder
3 tbsp of hot water to dissolve gelatine powder

Whip up whipping cream to a soft peak.
Add in durian pulps and melted gelatine powder and mix well.
Put fillings in a piping bag and pipe it out into the baked choux pastry. If you like, you can just spoon the fillings into the pastry too.
Dust the top of the pastry with some snow powder and leave it in fridge to chill before serving.
(If you leave it in freezer, it will taste like eating durian puffs ice-cream.)