Sunday, 19 May 2013

Choux Pastry Creamcheese Custard

I had been making puffs a few days ago. But, just now I have time to post my puff recipe. In Indonesia we call Sus/Soes (Choux Pastry). We can put with many kind filling. Because I love custard filling or ragout filling with topping melted choccolate of Nutella.




Ingredients :
Choux Pastry :
  • 200 cc water. 
  • 100 grs butter.
  • Salt and Vanilla as needed.
  • 100 grs flour.
  • 3 eggs, medium.
Custard Filling :
  • 500 cc fresh  milk.
  • 60 grs maizena.
  • 4 tbsp sugar.
  • Salt as needed.
  • 3 tbsp creamcheese.
  • 50 grs grated cheese.
  • 1 egg.
  • Nutella as needed.
Instruction :
Choux Pastry :
  1. Boil water and butter until boilling and butter melts. 
  2. Add salt and vanilla.
  3. Reduce the heat, and add the flour. Mix with wood spoon until thick and evaporated.
  4. Remove and let it cool.
  5. Add egg, one by one, stirring constantly until blended well.
  6. Prepare piping bag that has been fitted syringe star.
  7. Forms as what you like.
  8. Bake with temperature 200°C until cooked. Don't ever open oven before they cooked, because they will be deflated.
Creamcheese Custard Filling :
  1. Beaten off eggs, put it.
  2. Boil fresh milk, sugar and maizena, stirring constantly with low the heat, until boiled.
  3. Add salt, cheesecream, nutella and egg, stir again until evaporated.
  4. Remove and let it cool.
  5. Ready to put inside Choux Pastry.

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