Delicious and Fluffy Indonesian Kue Sus Recipe: A Step-by-Step Guide

Ingredients

150 grams of all-purpose flour
125 grams of unsalted butter
250 ml of water
1/4 teaspoon of salt
4 large eggs
1 teaspoon of granulated sugar
250 ml of milk
2 tablespoons of cornstarch
75 grams of sugar
1 teaspoon of vanilla extract
2 egg yolks

Steps and instructions

Preheat the oven to 200 degrees Celsius and line a baking sheet with parchment paper.
In a medium saucepan, heat the water, butter, and salt over medium heat until the butter is completely melted and the mixture begins to boil.
Remove the saucepan from the heat and add the flour all at once, stirring quickly until the mixture forms a thick dough.
Return the saucepan to low heat and continue stirring for 2 minutes to cook the flour.
Remove from heat and let the dough cool slightly for about 5 minutes.
Add the eggs one at a time, making sure each egg is fully incorporated before adding the next one. The dough should become very glossy.
Using a piping bag with a large round tip, pipe the dough onto the prepared baking sheet in rounds about 3 cm in diameter.
Bake in the preheated oven for 20-25 minutes until the pastries are puffed up and golden brown. Let them cool completely on the baking sheet.
While the pastries are cooling, prepare the custard filling. In a medium saucepan, whisk together the milk, cornstarch, sugar, and egg yolks until well combined. Cook over medium heat, stirring constantly, until the mixture thickens into a custard.
Remove from heat and stir in the vanilla extract. Let the custard cool completely, then transfer it to a piping bag with a small round tip.
Once the pastries and custard are both completely cool, fill the pastries with custard by piercing the bottom of each one with the piping tip and squeezing in some custard.
Store the filled pastries in an airtight container in the refrigerator for up to 3 days.

Tools for making

Mixing Bowl - A large bowl for mixing and combining ingredients.
Saucepan - Used for heating and cooking the dough and custard.
Piping Bag - A bag with a nozzle for piping the dough and custard onto the baking sheet and into the pastries.
Baking Sheet - A flat metal sheet for baking the pastries.
Parchment Paper - Used to line the baking sheet and prevent sticking.
Whisk - A utensil used for mixing and whisking ingredients together.
Wooden Spoon - Used for stirring and combining ingredients in the saucepan.
Oven - Used to bake the pastries at the specified temperature.

Recipe variations

Replace all-purpose flour with whole wheat flour for a healthier alternative.
Add a teaspoon of cocoa powder to the dough for a chocolatey twist.
Use a different type of filling, such as chocolate ganache, fruit jam, or flavored cream.
Make a savory version by omitting the sugar and adding grated cheese, herbs, or spices to the dough.
Experiment with different toppings, such as powdered sugar, melted chocolate, or sliced almonds.
Create a gluten-free version by using a gluten-free flour blend or almond flour.
Make mini-sized Kue Sus by piping smaller rounds of dough and reducing the baking time accordingly.
Try different flavors of custard filling, such as pandan, matcha, or coconut.
Add a touch of citrus zest, like lemon or orange, to the dough for a refreshing flavor.
Replace the unsalted butter with margarine or coconut oil for a dairy-free option.

Recipe overview

Kue Sus, also known as Indonesian Choux Pastry or cream puffs, is a popular dessert that's as fun to make as it is to eat. These bite-sized pastries feature a crisp outer shell and a creamy, sweet filling, making them a delightful treat for any occasion. The recipe might seem complex, but with just a handful of basic ingredients and a bit of patience, you can create these delicious pastries in your own kitchen. The process involves two main parts: making the dough and baking the pastry shells, and then preparing the custard filling. Once both components are ready, the pastries are filled with the custard and are then ready to be enjoyed. Whether you're preparing for a party, a special dinner, or just a sweet snack, these Kue Sus are sure to impress.

Common questions

Can I use salted butter instead of unsalted butter? - Yes, you can use salted butter, but it is recommended to use unsalted butter to have better control over the salt content in the recipe.
Can I substitute the all-purpose flour with another type of flour? - It is best to use all-purpose flour for this recipe as it provides the desired texture and consistency. Substituting with other flours may alter the results.
Can I make the custard filling ahead of time? - Yes, you can make the custard filling ahead of time. Just make sure to cool it completely before storing it in an airtight container in the refrigerator.
Can I freeze the filled pastries? - It is not recommended to freeze the filled pastries as the texture may change upon thawing. It is best to consume them within 3 days or store them in the refrigerator.
Can I add flavorings or toppings to the pastries? - Yes, you can add flavorings like chocolate or coffee to the custard filling or add toppings such as powdered sugar or chocolate drizzle on top of the filled pastries.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and custard.
Saucepan - Used for heating and cooking the dough and custard.
Piping Bag - A tool for piping the dough and custard onto the baking sheet and into the pastries.
Large Round Piping Tip - Attaches to the piping bag for shaping the dough and filling the pastries.
Baking Sheet - A flat sheet used for baking the pastries in the oven.
Parchment Paper - Placed on the baking sheet to prevent the pastries from sticking.
Whisk - Used for whisking the custard mixture and ensuring a smooth consistency.
Cooling Rack - Allows the pastries to cool evenly and prevents them from becoming soggy.

Origin stories

Kue Sus, or cream puff, is a popular dessert in Indonesia that has a unique history. It is believed that it was brought to Indonesia by Dutch colonists during the colonial era, as the dessert has clear European influences and similarities to the French choux pastry. The name "Kue Sus" literally translates to "suspicious cake" in Indonesian, which amusingly captures the surprise and delight one experiences when biting into the pastry to discover the creamy custard filling. To this day, Kue Sus remains a well-loved treat in Indonesia, enjoyed by both adults and children alike, and is often made for special occasions and celebrations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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