The choux is the same one I used in here. I used durian pastry cream for the filling. In making the filling, I discovered that adding fresh durian in the pastry cream require more cornstarch in order to maintain the same texture as the filling I used to make regular cream puff.
I made these for my birthday along with a raspberry mousse cake and a tiramisu cake. I didn't have pictures of them though since I was too busy being in the spotlight that time. :p Just kidding. The truth is, Alvin was holding the camera and he was busy attending to our guests (being a VERY good host) that he forgot to take pictures of the cakes.
Oh well... at least I took pictures of them with my eyes. :)