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

1h5

12 servings

🥛

500 ml

Milk

🥚

3

Egg yolks

🍮

15 g

Custard powder

🌽

30 g

Cornstarch

🍦

1 tsp

Liquid 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) evenly and set aside.

  2. Cook
    • Milk
    • Granulated sugar

    Cook mixture B (milk and granulated sugar) until boiling.

  3. Pour

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

  4. Cook

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

  5. Add
    • Butter

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

  6. Pour

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

  7. Cook
    • Water
    • Butter
    • Salt

    Cook the water, butter and salt together until boiling.

  8. Add
    • All-purpose flour

    Add the flour and stir gently until evenly combined.

  9. Add
    • Eggs

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

  10. Stir

    Stir until evenly combined, then transfer the dough into a piping bag fitted with a star nozzle, piped to your preferred size.

  11. Bake

    Bake with top and bottom heat at 200°C for 20-25 minutes, adjusting according to your own oven.

  12. Bake

    Do not open the oven during baking.

  13. Cut

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

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

1h5

12 servings

🥛

500 ml

Milk

🥚

3

Egg yolks

🍮

15 g

Custard powder

🌽

30 g

Cornstarch

🍦

1 tsp

Liquid vanilla extract

🧂

Salt

🍬

110 g

Granulated sugar

🧈

110 g

Butter

💧

130 ml

Water

🌾

60 g

All-purpose flour

🥚

2

Eggs

Preparation Steps

  1. Step 1/13

    Mix mixture A (milk, egg yolks, custard powder, cornstarch, vanilla extract and salt) evenly and set aside.

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

  2. Step 2/13

    Cook mixture B (milk and granulated sugar) until boiling.

    🥛Milk
    🍬Granulated sugar
    🍲Saucepan

  3. Step 3/13

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

    🍲Saucepan
    🥄Whisk

  4. Step 4/13

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

    🍲Saucepan
    🥄Spatula

  5. Step 5/13

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

    🧈Butter
    🍲Saucepan
    🥄Spatula

  6. Step 6/13

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

    🥣Mixing bowl
    🧻Plastic wrap

  7. Step 7/13

    Cook the water, butter and salt together until boiling.

    💧Water
    🧈Butter
    🧂Salt
    🍲Saucepan

  8. Step 8/13

    Add the flour and stir gently until evenly combined.

    🌾All-purpose flour
    🍲Saucepan
    🥄Spatula

  9. Step 9/13

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

    🥚Eggs
    🍲Saucepan
    🥄Spatula

  10. Step 10/13

    Stir until evenly combined, then transfer the dough into a piping bag fitted with a star nozzle, piped to your preferred size.

    🥄Spatula
    Piping bag with star nozzle

  11. Step 11/13

    Bake with top and bottom heat at 200°C for 20-25 minutes, adjusting according to your own oven.

    🍳Baking tray

  12. Step 12/13

    Do not open the oven during baking.

  13. Step 13/13

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

    🔪Knife

Composition

Ingredients

Types

Dairy, Eggs, Baking, Starch, Flavoring, Spices, Sweetener, Liquid, Grains

Ingredients

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

Notes

Milk (liquid milk, for the pastry cream mixture A), Egg yolks (for the pastry cream mixture A), Custard powder (optional, can use cornstarch instead if unavailable), Cornstarch (for the pastry cream mixture A), Liquid vanilla extract (for the pastry cream mixture A), Salt (to taste, for the pastry cream mixture A, for the choux pastry dough, item 3), Granulated sugar (for the pastry cream mixture B), Butter (for the pastry cream mixture C), Water (for the choux pastry dough, item 1), All-purpose flour (tepung segitiga (triangle brand all-purpose flour), item 4), Eggs (whole eggs, added after the dough cools to room temperature, item 5)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, soy-free

Calories

210 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 18g, Fat: 13g, Fiber: 0.3g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 70mg, Sodium: 95mg, Potassium: 110mg, Phosphorus: 65mg

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

13 steps

Equipments

Utensils

Mixing bowl, Whisk, Saucepan, Spatula, Plastic wrap, Piping bag with star nozzle, Knife, Baking tray

Appliances

Stove, Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@yang_chreesteen

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Creamy, Soft, Fluffy, Crisp

Flavors

Sweet, Vanilla, Creamy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

unfilled choux shells : 2 days (room temperature,airtight container), pastry cream : 2-3 days (fridge,surface covered with plastic wrap), filled choux pastry : 1-2 days (fridge,airtight container,best eaten fresh to keep shell crisp)