Kue Sus (Indonesian) or Cream Puff (English) or Choux ala creme (French) is an old school dessert in Asia that has gained its popularity back thanks to some hips kiosks. I haven’t seen anyone sells Cream Puff in Cape Town. Although it’s basically is eclair, only I find the Asian recipe has softer texture to it which I prefer.
Old school way, Kue Sus is filled with custard and dust with icing sugar. Nowadays the filling can be varied from whipped fresh cream to ice cream or savory filing. The topping can be also modified with chocolate etc.
Kue Sus/Cream Puff
200 ml water
2 teaspoon sugar OR 1/4 teaspoon salt (for savoury filling)
100 gr butter
150 gr flour
- Heat the oven 200 degree Celsius.
- In a pot, bring the water, butter and sugar to a boil over medium heat. Continue heating until the butter is melting, boil for one minute.
- Turn off the stove. Add all the flour at once. Mix well with wooden spoon. Turn the stove back on with low heat.
- Mix until the mixture come off from the pot/until form a ball. Turn off the stove/remove from heat.
- Add one egg at a time, mix well until the mixture is smooth and shiny.
- Bake for approximately 20 minutes.
Filling: whipped fresh cream or custard.