CHOUX PASTRY WITH PASTRY CREAM FILLING (KUE SUS)

Choux pastry, or pâte à choux (pronounced: [pɑt a ʃu]), is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, and gougères. It contains only butter, water, flour, and eggs. Like Yorkshire Pudding or David Eyre's pancake, instead of a raising agent it employs high moisture content to create steam during cooking to puff the pastry.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs.

^(WIKIPEDIA)

RECIPE IN ENGLISH

CHOUX PASTRY

WITH PASTRY CREAM FILLING

(KUE SUS)

BY : ME

INGREDIENTS CHOUX PASTRY:

250 cc of water

150 grams of margarine

150 grams of flour

1 tsp. vanilla extract

4  egg

HOW TO MAKE CHOUX PASTRY :

Place water, vanilla extract and margarine in a saucepan.

Cook, stirring until butter melts and mixture just comes to the boil over medium heat.

Add all the flour to the butter mixture at once and use a wooden spoon to beat until well combined.

Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan.

Set aside for 10 minutes to cool slightly

Then add egg to the flour mixture, beating well with a wooden spoon until the mixture just falls from the spoon but still holds its shape.

Preheat oven to 200°C.

Brush a baking tray with a bit margarine to lightly grease.

Use a pastry bag fitted with a 1.5cm-diameter plain piping nozzle to pipe the profiteroles onto the baking tray.

Bake in preheated oven for 30 minutes or until the profiteroles are puffed and golden (Do not open the oven).

Remove from oven and turn the oven off.

Using a skewer or a small knife, pierce the base (or top) of each cake to release the steam.

Return the cake to the oven and leave them for 15 minutes to dry out.

Remove the cake from the oven and transfer to a wire rack to cool.

VLA CUSTRAD:

800 ml of liquid milk

200 grams of sugar
40 grams of flour custard
30 grams of cornstarch
30 grams of flour
2 egg yolks, beaten off
1/2 tsp salt
rhum / vanilla taste

HOW TO MAKE VLA CUSTARD

  Dissolve the flour custard, corn-starch, and flour  with 200 ml milk , set aside.(1)

Boil the 600 ml milk with the sugar, salt, and vanilla with low heat.(2)

Mix well 4 tablespoons boiling milk and egg yolks,

Pour (1) into (2), stir.(3)

Pour the egg yolks into (3), stir until bubbling. Lift.

Put rhum or vanilla taste if you desire

Let it cool and set aside

Finishing:

Take one of choux pastry.

 Make a small hole in the side and pipe vla custard inside do the rest choux.

RESEP DALAM BAHASA INDONESIA

CHOUX PASTRY

WITH PASTRY CREAM FILLING

(KUE SUS)

BY : ME

BAHAN UNTUK MEMBUAT KULIT SUS:

250 cc air

150 gram margarine

 150 gram tepung terigu

 1 sendok the vanilla bubuk atau cair

 4 buah telur

  

CARA MEMBUAT KULIT KUE SUS:

Tuang air, vanilla bubuk atau cair dan mentega/margarin kedalam panci.

Masak, dan aduk sampai mentega meleleh dan air mendidih. (gunakan api sedang)

Masukkan tepung terigu, dan aduk-aduk dengan sendok kayu sampai tercampur rata.

Kecilkan api, masak dan terus aduk selama 1-2 menit atau sampai adonan kalis dan tidak lengket di panci.

Diamkan 10 menit sampai dalam keadaan hangat atau dingin.

Tambahkan telur, aduk-aduk dengan sendok kayu sampai adonan tercampur rata dan terlihat sedikit kental.

Panaskan oven 200 derajat celcius.

Oleskan Loyang dengan sedikit mentega.

Gunakan spuit bintang yang berdiameter 1.5 cm.

Masukkan spuit kedalam plastic segitiga.

Masukkan adonan kedalam plastic segitiga.

Bentuk melingkar menyerupai keong.

Panggang selama 30 menit sampai kue sus terlihat kering dan berwarna kecoklatan.

(selama proses memanggang jangan membuka pintu oven)

Setelah matang, angkat dan dinginkan.(kurang lebih 15 menit).

Pindahkan ke dalam rak kawat agar tidak berkeringat atau lembab.

BAHAN UNTUK VLA:

800 ml susu cair

200 gram gula pasir
40 gram tepung custard
30 gram tepung maizena
30 gram tepung terigu
2 kuning telor, kocok lepas dengan garpu
1/2 sendok the garam
vanilla bubuk atau vanilla cair secukupnya

CARA MEMBUAT  VLA :

 Campur dan aduk rata 200 ml susu cair dengan tepung custard, tepung maizena dan tepung terigu. Sisihkan. (1)

Didihkan 600 ml susu dengan gula pasir, garam dan vanila dengan menggunakan api kecil. (2)

Ambil 4 sendok makan susu yang sudah mendidih dan aduk rata dengan kocokan telur kuning.(3)

Tuang (1) kedalam adonan (2), aduk rata. (3)

Tuang kocokan kuning telur kedalam adonan (3), aduk sampai bergelembung dan kental. Angkat.

Tuang rhum atau vanilla cair atau bubuk sesuai selera.

Biarkan dingin dan sisihkan.

Penyelesaian:

Ambil satu kue sus.

Potong setengah bagian tepi kue sus dengan gunting.

Taruh vla didalam di bagian ditengah2 kue sus