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Kue Sus

cream puff


  • 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


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


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


  • 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!