Mama k's kue soes
Delight in the heavenly taste of Mama K's Kue Soes! This irresistible Indonesian dessert combines buttery choux pastry filled with creamy vanilla custard, accented by a hint of rum. Perfect for any occasion, treat yourself to a sweet experience like no other.
Cook time 60 min
Prep time 30 min
Ingredients:
1/3 cup butter1 cup all-purpose white wheat flour
3 yolks
1.50 cups milk (1% fat)
1 tsp vanilla extract
1/2 cup sugar
2 tbsp corn flour
1 tsp rum
Mama K's Kue Soes is a delightful Indonesian cream puff pastry that you will fall in love with. This traditional treat is made with a crisp choux pastry filled with a rich and creamy custard filling that has a hint of vanilla and a splash of rum. Perfect for any special occasion or just to enjoy as a sweet indulgence at home. Let's dive into the recipe for making these delectable pastries from scratch.
Instructions:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, melt the butter over medium heat. Add 1 cup of water and let it come to a boil.
- Remove from heat and immediately add the flour, stirring vigorously until the mixture forms a dough and pulls away from the sides of the pan.
- Return the mixture to the heat and cook for another 1-2 minutes, stirring constantly, to dry out the dough slightly.
- Transfer the dough to a large mixing bowl and let it cool for about 5 minutes.
- Using a hand mixer or a stand mixer, beat the mixture while adding the egg yolks one at a time. Ensure each yolk is fully incorporated before adding the next.
- Continue to beat until the dough is smooth and glossy and forms a thick ribbon when lifted.
- Line a baking sheet with parchment paper or a silicone baking mat.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about the size of a golf ball) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes or until the puffs are golden brown and have risen significantly.
- Once done, immediately puncture each puff with a toothpick to release steam and prevent them from deflating. Allow them to cool on a wire rack.
- In a medium saucepan, combine the milk and 1/2 cup sugar over medium heat. Heat until the mixture is almost boiling, then remove from heat.
- In a separate bowl, whisk together the corn flour and egg yolks until well combined.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
- Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens and starts to bubble.
- Remove from heat and stir in the vanilla extract and rum. Transfer the pastry cream to a bowl, cover with plastic wrap (touching the surface of the cream to prevent a skin from forming), and let it cool completely in the refrigerator.
- Once the pastry puffs and cream are completely cooled, make a small incision in the side of each puff.
- Fill a piping bag with the pastry cream and pipe it into each puff until full.
- Arrange the filled Kue Soes on a serving platter. Optionally, dust them with powdered sugar for an extra touch of sweetness.
- Enjoy these delightful, creamy pastries with family and friends!
Tips:
- Ensure the butter is completely melted before adding flour to create a smooth dough.
- Stir constantly when heating the milk and sugar to prevent any burning.
- When adding the yolks to the hot custard mixture, do it slowly and whisk continuously to avoid curdling.
- Let the choux pastry cool completely before filling them with the custard to maintain the crisp texture.
- For a different flavor profile, you can substitute rum with other liqueurs or even omit it if preferred.
Congratulations on crafting Mama K's Kue Soes! These delicious cream puffs with their perfectly crisp exterior and luscious custard filling are sure to impress your family and friends. Enjoy them fresh and share the joy of this Indonesian classic with your loved ones.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 6g
Carbohydrates 40g
Fiber 0.84g
Sugar 20g
Fat 13g
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