Kue Sus – Petit Choux with Vla

Petit-chou is a type of pastry, usually filled with vanilla cream or cream. The dough is made from wheat flour, eggs, butter, milk and water. An oblong petit-chou, often with icing, is called éclair.

In Indonesia we call it Kue Sus isi Vla. There is one place in Bandung (Kue Sus Merdeka) they recreate the Kue Sus Vla filling with Butter and Rhum, which is so delicious too. I am going to show you how to make these delicious snack for your afternoon tea or coffee

I N G R E D I E N T S

THE DOUGH

  • 120gr All purpose flour
  • 200ml water
  • 100gr butter
  • a pinch of salt
  • 1tsp sugar
  • 4 eggs

H O W T O P R E P A R E

  • Set your oven in 200C
  • Add water in the saucepan then add butter, salt and sugar
  • When the butter has melted, add in flour and use your spatula to mix until it become a dough, put aside.
  • Add in 1 egg then jse spatula to mix them.
  • Add the 2nd and 3rd of the eggs, one by one and use hand mixer to blend them.
  • Then use spatula again to add the last egg.
  • Put them into your pipping bag and start pipping them into your bake tin
  • Bake them around 20minutes until they’re rising up
  • Don’t take it out directly, leave in for a while with open oven door until it’s cold for about 5 to 10 minutes.

THE VANILLA CUSTARD

  • 500ml milk
  • 100gr of sugar
  • 1 egg yolk
  • 50gr flour
  • 1tbsp butter
  • pinch of salt
  • vanilla essence according to taste

H O W T O P R E P A R E

  • Pour the milk into a saucepan and heat them
  • Add sugar and vanilla essence
  • Beat egg yolk into the milk
  • In a bowl with flour, pour the milk a little bit then stir then add it into the saucepan and start beat them using your whisk until it became thick
  • While it’s starting to become thick add in salt and butter
  • Put aside wait until cold and for my taste I put in 1tsp rhum into the batter
  • If you want it to recreate the Sus Merdeka Bandung, beat cold butter and mix it with the vla , that’s it
  • Enjoy!

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