Kue Soes (Choux Pastry with Pastry Cream) by @yang_chreesteen

1h5

12 servings

🥛

480 ml

Milk

🥚

3

Egg yolks

🍮

15 g

Custard powder

🌽

30 g

Cornstarch

🍦

1 tsp

Vanilla extract

🧂

Salt

🍬

110 g

Granulated sugar

🧈

110 g

Butter

💧

130 ml

Water

🌾

60 g

All-purpose flour

🥚

2

Eggs

  1. Mix
    • Milk
    • Egg yolks
    • Custard powder

    Mix mixture A (milk, egg yolks, custard powder, cornstarch, vanilla extract and salt) until well combined, then set aside.

  2. Cook
    • Milk
    • Granulated sugar

    Cook mixture B (milk and granulated sugar) until it boils.

  3. Pour

    Pour mixture B little by little into mixture A while stirring continuously, until fully combined.

  4. Cook

    Cook the combined mixture again until it starts to bubble and pop.

  5. Add
    • Butter

    Turn off the heat and add the butter (mixture C), stirring until well combined.

  6. Pour

    Pour the pastry cream into a container, cover the surface of the cream with plastic wrap so the top does not dry out, and once at room temperature store it in the fridge.

  7. Cook
    • Water
    • Butter
    • Salt

    Cook the water, butter and salt together until boiling.

  8. Add
    • All-purpose flour

    Add the flour and stir slowly until well combined.

  9. Add
    • Eggs

    Wait until the dough reaches room temperature, then add the 2 whole eggs.

  10. Stir

    Stir until well combined, then transfer the dough into a piping bag fitted with a tip of your preferred size and pipe onto a tray.

  11. Bake

    Bake with top and bottom heat at 200 degrees Celsius for 20-25 minutes, adjusting according to your own oven, without opening the oven during baking.

  12. Cut

    Cut the choux pastry in the middle and fill with the pastry cream.

Kue Soes (Choux Pastry with Pastry Cream) by @yang_chreesteen

1h5

12 servings

🥛

480 ml

Milk

🥚

3

Egg yolks

🍮

15 g

Custard powder

🌽

30 g

Cornstarch

🍦

1 tsp

Vanilla extract

🧂

Salt

🍬

110 g

Granulated sugar

🧈

110 g

Butter

💧

130 ml

Water

🌾

60 g

All-purpose flour

🥚

2

Eggs

Preparation Steps

  1. Step 1/12

    Mix mixture A (milk, egg yolks, custard powder, cornstarch, vanilla extract and salt) until well combined, then set aside.

    🥛Milk
    🥚Egg yolks
    🍮Custard powder
    🌽Cornstarch
    🍦Vanilla extract
    🧂Salt
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/12

    Cook mixture B (milk and granulated sugar) until it boils.

    🥛Milk
    🍬Granulated sugar
    🍲Saucepan

  3. Step 3/12

    Pour mixture B little by little into mixture A while stirring continuously, until fully combined.

    🍲Saucepan
    🥄Whisk

  4. Step 4/12

    Cook the combined mixture again until it starts to bubble and pop.

    🍲Saucepan
    🥄Spatula

  5. Step 5/12

    Turn off the heat and add the butter (mixture C), stirring until well combined.

    🧈Butter
    🍲Saucepan
    🥄Spatula

  6. Step 6/12

    Pour the pastry cream into a container, cover the surface of the cream with plastic wrap so the top does not dry out, and once at room temperature store it in the fridge.

    🫙Container
    🧻Plastic wrap

  7. Step 7/12

    Cook the water, butter and salt together until boiling.

    💧Water
    🧈Butter
    🧂Salt
    🍲Saucepan

  8. Step 8/12

    Add the flour and stir slowly until well combined.

    🌾All-purpose flour
    🍲Saucepan
    🥄Spatula

  9. Step 9/12

    Wait until the dough reaches room temperature, then add the 2 whole eggs.

    🥚Eggs
    🍲Saucepan
    🥄Spatula

  10. Step 10/12

    Stir until well combined, then transfer the dough into a piping bag fitted with a tip of your preferred size and pipe onto a tray.

    🫙Piping bag
    ✨Piping tip
    🍳Baking tray

  11. Step 11/12

    Bake with top and bottom heat at 200 degrees Celsius for 20-25 minutes, adjusting according to your own oven, without opening the oven during baking.

    🍳Baking tray

  12. Step 12/12

    Cut the choux pastry in the middle and fill with the pastry cream.

    🔪Knife

Composition

Ingredients

Types

Dairy, Eggs, Starch, Baking, Flavoring, Spices, Sweeteners, Liquids, Grains

Ingredients

Milk, Egg yolks, Custard powder, Cornstarch, Vanilla extract, Salt, Granulated sugar, Butter, Water, All-purpose flour, Eggs

Notes

Milk (liquid milk, for the pastry cream base (mixture A)), Egg yolks (for mixture A), Custard powder (optional, can substitute with cornstarch if unavailable), Cornstarch (for mixture A), Vanilla extract (liquid vanilla, for mixture A), Salt (to taste, for mixture A, for the choux dough), Granulated sugar (for mixture B), Butter (mixture C, added to the pastry cream off the heat), Water (for the choux dough), All-purpose flour (tepung segitiga (triangle brand all-purpose flour)), Eggs (whole eggs, added to the choux dough once cooled to room temperature)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Sodium, soy-free

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 22g, Fat: 13g, Fiber: 0.3g, Sugars: 11g

Nutritional Information

Minerals

Calcium: 60mg, Iron: 0.6mg, Potassium: 90mg, Sodium: 90mg

Vitamins

Vitamin A: 120mcg, Vitamin D: 0.4mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

25 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Whisk, Saucepan, Spatula, Plastic wrap, Piping bag, Piping tip, Baking tray, Knife, Container

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Snack, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@yang_chreesteen

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Crispy, Light, Airy, Creamy, Soft

Flavors

Sweet, Vanilla, Buttery, Creamy, Milky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

filled choux pastry : 1-2 days (store in an airtight container in the fridge,best eaten fresh as pastry softens over time), unfilled choux shells : 2-3 days (store in an airtight container at room temperature,re-crisp in oven before filling if needed), pastry cream : up to 3 days (cover surface with plastic wrap,store in an airtight container in the fridge)