One of my favorite cakes we often make at home. In Indonesia we call it as Kue Sus. I love it so very much, I can have it more than one in one sitting hahaha I piped them into swan shaped, but after some, I realized the dough would make plenty more, so I prepared other style as well.
With regular shape they are good for anytime, but when it’s swan shaped, think they are perfect for parties 😀
Here is a tray of various cream puff, from on same recipe, regular cream puff/profiterole, fruit basket or even seafood basket, and also eclairs.
To make your swans the same in size, make templates.
For the neck, I made several different drawings as I wanted the swans to kinda look differ one to another (you know, not all stiff S neck, if you get what am saying :))
Place templates on baking sheet and top with parchment papers
Choux:
100 g butter, no subs
260 cc water
145 g flour
4 eggs
Bring water and butter to boil, lower heat
Stir in flour until thickened and pulled away from sides of pan, let cool to room temperature
Beat in egg one at a time (you can use whisk balloon but that is tiring IMO), until mixed well
Pour dough into piping bag and pipe following the templates
Bake at 350 F for 20 mins for the body, and 10 mins for the neck
Take one body and slice (easier cut with kitchen scissor) horizontally (halved horizontally)
Leave one side as is and fill/pipe the filling, and cut the other side into wings
Push wings and neck onto cream and your swan is ready
(I made two kinds, one with wings flapping up, one with wings down)
Filling A:
400 ml milk
75 g sugar
1 pouch vanilla sugar (8 g)
Filling B:
60 g flour
30 g corn starch
a dash of salt
50 g sugar
Filling C:
2 eggs
1 tbsp butter
Bring to boil Filling A, then pour mixture into Filling B, stir to combine
Bring back mixture to boil, take off from heat. Add in Filling C, stir
Place pot back on stove and cook until thickened
Let cool to room temperature, stirring occasionally
NOTE: to make eyes, just melt chocolate and dot with toothpick!
Kue Sus
Equipment
- To make your swans the same in size, make templates.
- For the neck, I made several different drawings as I wanted the swans to kinda look differ one to another (you know, not all stiff S neck, if you get what am saying :))
- Place templates on baking sheet and top with parchment papers
Ingredients
Cream Puff
- 100 g butter no subs
- 260 cc water
- 145 g flour
- 4 eggs
Filling A
- 400 ml milk
- 75 g sugar
- 1 pouch vanilla sugar 8 g
Filling B
- 60 g flour
- 30 g corn starch
- a dash of salt
- 50 g sugar
Filling C
- 2 eggs
- 1 tbsp butter
Instructions
Cream Puff
- Bring water and butter to boil, lower heat
- Stir in flour until thickened and pulled away from sides of pan, let cool to room temperature
- Beat in egg one at a time (you can use whisk balloon but that is tiring IMO), until mixed well
- Pour dough into piping bag and pipe following the templates
- Bake at 350 F for 20 mins for the body, and 10 mins for the neck
- Take one body and slice (easier cut with kitchen scissor) horizontally (halved horizontally)
- Leave one side as is and fill/pipe the filling, and cut the other side into wings
- Push wings and neck onto cream and your swan is ready
Filling
- Bring to boil Filling A, then pour mixture into Filling B, stir to combine
- Bring back mixture to boil, take off from heat. Add in Filling C, stir
- Place pot back on stove and cook until thickened
- Let cool to room temperature, stirring occasionally
- To make eyes, just melt chocolate and dot with toothpick!
