Choux (Eclair) Pastry Recipe / Resep Kue Sus

JiVie, 2014-11-09



 

Choux /Eclair Pastry is  traditional cake from France. It is a light pastry dough used to make profiteroles or éclairs. Choux /Eclair Pastry contains only butter, water, flour, and eggs. It high moisture content to create steam during cooking to puff the pastry :)

Kue Sus adalah kue tradisional dari Perancis . Kue Sus ini terbuat dari adonan kue yang digunakan untuk membuat éclairs. Bahannya cukup sederhana yang terdiri dari mentega, air, tepung, dan telur. Kadar air yang tinggi digunakan untuk menciptakan uap selama memasak sehingga kue sus ini dapat mengembang nantinya :)



The recipe could be found as below/resep dapat dilihat di bawah ini:

1) Choux/Eclair PAstry (Adonan Kue Sus)
-Water/air (250 ml)
-Unsalted butter/mentega (100 gram)
-Sugar/gula (1 tsp)
-Salt/garam (1 tsp)
-All purpose flour/tepung terigu (150 gram)
-Large egg/telur ayam (3 pcs)

2) Pastry Cream (Krim Isian Kue Sus)
-Yolk/kuning telur (3 pcs)
-Sugar/gula (50 gram)
-Salt/garam (pinch of)
-All purpose flour/tepung terigu (2 tbsp)
-Sornstarch/tepung kanji (2 tbsp)
-Milk/susu (300 ml)
-Vanila extract/ekstrak vanila (pinch of)

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2 thoughts on “Choux (Eclair) Pastry Recipe / Resep Kue Sus”

  1. Marco says:

    It looks very delicious. I will try this receipe. Thanks for sharing!

    1. JiVie says:

      You are welcome :)

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