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.
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 :
- Boil water and butter until boilling and butter melts.
- Add salt and vanilla.
- Reduce the heat, and add the flour. Mix with wood spoon until thick and evaporated.
- Remove and let it cool.
- Add egg, one by one, stirring constantly until blended well.
- Prepare piping bag that has been fitted syringe star.
- Forms as what you like.
- Bake with temperature 200°C until cooked. Don't ever open oven before they cooked, because they will be deflated.
Creamcheese Custard Filling :
- Beaten off eggs, put it.
- Boil fresh milk, sugar and maizena, stirring constantly with low the heat, until boiled.
- Add salt, cheesecream, nutella and egg, stir again until evaporated.
- Remove and let it cool.
- Ready to put inside Choux Pastry.
No comments:
Post a Comment