Masterclass Session 9

Blocks of Gold : The Durian Pound Cake 

Durian Pound Cake with Coconut Ganache

Chef: Chef Joe Leong

Chef Joe apprenticed at traditional and avant-garde establishments to acquire the skills of creating fine pastries.  

Host: Aiken Chia

Aiken is a dedicated talent with a knack for acting and hosting. As the producer and host of Food King, Aiken has consistently improved on his abilities to host and produce videos that have left many of us drooling by the end of it all.



Singapore's favourite aromatic fruit gets the star treatment, as Chef Joe Leong from V-ZUG crafts a luscious family-style dessert for everyone to share. Enjoy the familiar bitter-sweet bite of 100% Mao Shan Wang durian folded into a gentle batter, baked then topped with a luxuriant coconut ganache. A masterclass guaranteed to excite/impress/satisfy lovers of Durian and dessert alike!







Durian Pound Cake

200g unsalted butter
10g baking powder
200g sugar
300g durian flesh (seedless)
5 eggs
100g sugar
240g cake flour
100g water

  1. 1
    Preheat oven to 170°C using hot air function.
  2. 2
    In a mixing machine with paddle attachment, cream together softened butter and sugar at high speed for 2–3 minutes.
  3. 3
    Toss flour and baking powder together.
  4. 4
    Add eggs, 1 egg each time and mix well before adding another egg. If mixture starts to split, add some flour mixture to bind them together.
  5. 5
    Add durian flesh and mix well.
  6. 6
    Transfer mixture into a piping bag and pipe into a 4cm-diametre Savarin mould (10g each, alternatively to use cupcake mould).
  7. 7
    Bake in the oven for 12 minutes.
  8. 8
    In a small pot, dissolve sugar in water over medium to high heat.
  9. 9
    After 12 minutes, remove from oven and brush cake with sugar syrup and allow cakes to cool completely before unmoulding.
  10. 10
    Serve it chilled or at room temperature.

Coconut Ganache

300g coconut cream
40g trimoline
220g white chocolate
70g unsalted butter
10g cocoa butter

  1. 1
    Melt white chocolate and cocoa butter together over a bane marie.
  2. 2
    Heat coconut cream and trimoline until vapour is seen.
  3. 3
    Add cream into chocolate and emulsify.
  4. 4
    Add unsalted butter and using a hand blender, mix well.
  5. 5
    Leave to cool at room temperature to set overnight.
  6. 6
    Transfer into a piping bag and pipe on top of the pound cake.