Home > Kue Sus (Cream Puff)

Kue Sus (Cream Puff)

Posting Date: 01/19/16

Kue Sus (Cream Puff) is of Dutch influence during colonial time. It is very famous in Indonesia. It can be found in any bakeries. It is eaten more as a snack than as a dessert. The size is normally smaller than what you find in some bakeries in US. It is normally 2" wide or less. The filling (custard) used for Kue Sus is vanilla pudding and the filling is injected (piped) inside the cream puff.

This recipe makes about 12 Kue Sus. For this recipe, I sprinkle powdered sugar on top to make it look pretty. In Indonesia, people don't sprinkle powdered sugar on top.

Ingredients:

For custard: 3/4 cup sugar
For custard: 1/4 cup corn starch
For custard: 1/2 teaspoon salt
For custard: 2 egg yolks, lightly beaten
For custard: 2 cups milk
For custard: 1 teaspoon vanilla
For dough: 6 tablespoons unsalted butter at room temperature
For dough: 1 cup water
For dough: 1 teaspoon granulated sugar
For dough: 1/4 teaspoon salt
For dough: 1 cup all-purpose flour
For dough: 4 large eggs
For dough: 1 egg yolk, beaten
1 tablespoon powdered sugar (optional, for decoration only)

Methods:

Since custard needs to be cooled down before it can be put inside the puffs, we need to make custard first. Mix sugar, corn starch, salt, and egg yolks in a saucepan. Add milk and vanilla and whisk the mixture to mix it well. Turn the heat. Cook the mixture and stir constantly until it boils and becomes thickened. Remove from heat and pour it in a bowl. Place plastic wrap on top of the pudding to prevent skin forming on top of pudding. Let it cool in the fridge.
To make the puffs, preheat the oven to 400 deg F.
Cut butter into small pieces to make it faster to melt. Melt butter on a pot on medium heat. As soon as it is melting, add water and turn the heat to high. Let it boil. As soon as it boils, remove from the heat. Add sugar, salt, and flour to the pot. Using wooden spoon, stir everything to combine.
Return pot to the heat and stir continuously until the dough becomes a thick smooth ball and pulls away from the side of the pot.
Move the dough to a mixing bowl. Using electric mixer, beat the dough until it slightly cools down.
Add 1 egg at a time and beat it with the electric mixer until it becomes smooth paste.
Line baking sheet with wax paper. Using a spoon, scoop the dough and drop it on the baking sheet. Make sure you leave about 2" space in between the dough drops.
Brush the top of the drops with the beaten egg yolk.
Let them bake for 15 min. After 15 min, reduce the oven temperature to 350 deg F while leaving the puffs still inside the oven. Bake them until they become golden brown (about 30 min). Turn off the oven. Using skewer, poke a hole on the side of each puff. Put everything back in the oven to let the inside dry up (about an hour).
Once the puffs are dry and cool and the custard is chilled, attach small piping tip on piping bag. Fill piping bag with custard. Pipe the custard inside the puffs. I normally pipe it into the side of the puffs.
Put powdered sugar on a small opening sieve. Shake the sieve on top of each puff so that sugar is sprinkled on top of each puff.

All images, materials, and recipes on Indonesiancooking101.com are protected by copyright. Please do not use or republish the recipes, materials, or images without prior written permission from Indonesian Cooking 101. If you want to share this recipe, please share the link rather than the whole recipe.