Hi Guys!
Wednesday already. Nice. Can’t wait for Thursday, then Friday, then weekends again, yay ๐๐ ๐๐ Here is a journal of a sad homemaker. Always waiting for weekends to come ๐ ๐คฃ๐ ๐คฃ Yep. That’s me. I am always reminiscing the good old days, where I could nap daily, most especially on weekends ๐คฃ
For today’s recipe. I have Cream Puff (choux paste) to share. I would say this is Indonesia-style choux pate as I have been told quite a few times while living in Montreal that my cream puff skin is wonderful and soft, while the ones they grew up with, more to firm and crisp. I myself never tried real French choux pate, to this day. So I don’t know the real one. I only know that the cream puffs all over Indonesia are yummo! That’s it ๐
250 ml water
125 g unsalted butter
A generous pinch of salt (my husband likes the skin only, without any filling, so sometimes I’d up the salt so there would be some kind of flavor to him. He also likes to have his with guacamole btw ๐คฃ)
175 g flour
4 eggs
1/4 c custard powder (such as Bird’s)
5 tbsp sugar
2 1/2 c milk (3.25% or 2%)
In a pot, pour in water, add in salt, and butter, bring to boil
Add in flour, a little at a time, until it become a dough, then take off the pot from heat
Let cool for 8-10 minutes
With a spiral head of an electric mixer, cream in eggs, 1 at a time, until completely combined, then spoon dough into piping bag
Grease baking pan and pipe dough as big as you like, then bake for 20 minutes on preheated 390F
Meanwhile, make the custard following the instructions on the packaging (6 mins on microwave in total)
Cool puff on cooling rack, and once cooled, fill the center with custard
Enjoy!
Kue Soes (Kue Sus)
Ingredients
- 250 ml water
- 125 g unsalted butter
- A generous pinch of salt my husband likes the skin only, without any filling, so sometimes Iโd up the salt so there would be some kind of flavor to him. He also likes to have his with guacamole btw ๐คฃ
- 175 g flour
- 4 eggs
- 1/4 c custard powder such as Birdโs
- 5 tbsp sugar
- 2 1/2 c milk 3.25% or 2%
Instructions
- In a pot, pour in water, add in salt, and butter, bring to boil
- Add in flour, a little at a time, until it become a dough, then take off the pot from heat
- Let cool for 8-10 minutes
- With a spiral head of an electric mixer, cream in eggs, 1 at a time, until completely combined, then spoon dough into piping bag
- Grease baking pan and pipe dough as big as you like, then bake for 20 minutes on preheated 390F
- Meanwhile, make the custard following the instructions on the packaging (6 mins on microwave in total)
- Cool puff on cooling rack, and once cooled, fill the center with custard
