Choux Pastry (Kue Sus). Choux pastry is of French origin, but it comes to Indonesia via the Dutch during colonial time. It is known as "Soes" in Dutch and in Indonesian version is written as "Sus". Vla is also the Dutch version of custard cream and hence the name kue sus isi vla.
You can have Choux Pastry (Kue Sus) using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Choux Pastry (Kue Sus)
- It’s 100 cc of air.
- It’s 100 cc of susu cair full cream.
- It’s 1 sendok makan of gula.
- Prepare 125 of butter/margarin.
- Prepare 150 gram of tepung segitiga biru.
- Prepare 3 butir of telur uk sedang.
Here is a choux pastry recipe that can be used to make many different pastries including gougeres, eclairs and cream puffs. Use this choux pastry recipe as a starting point for making a variety of French pastries. The dough is very easy to make provided you follow a few simple directions. Choux Pastry © Roy Schuurhuis Choux pastry is a dough designed to make hollow puffy pastries from.
Choux Pastry (Kue Sus) step by step
Masak butter, air, susu cair, gula pasir sampai mendidih.
Setelah mendidih angkat masukkan tepung lalu aduk sapai rata dan masak 5 menit dengan api kecil sambil diaduk.
Tunggu adonan hangat lalu masukkan telur 1 per 1 sambil dimixer dengan kecepatan rendah.
Masukkan keplastik segitiga. Saya pakai spuit bintang. Cetak di loyang yang dioles margarin tipis.
Panggang di oven yang sudah dipanaskan. Suhu 200°c selama 20 menit api atas bawah. Lalu turunkan suhu ke 180°c selama 15-20 menit.
Siap diisi fla susuai selera masing-masing. Happy baking dan selamat mencoba 👍👌.
In Choux Pastry, steam is the leavener. The resultant pastries needs to be airy, crispy and light. The dough is first cooked on a stove, in order to make a paste that a lot of the initial water has. Choux pastry is a foundation recipe for making a host of sweet and savoury desserts and main courses. Strawberry Jalapeño Cornmeal Cream PuffsElisabeth Jean.
