Choux Pastry Kue Sus Vla Coklat

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate is a healthier option with less sugar.

Prepare the crunchy topping by mixing 60 grams of salted butter with 50 grams of sugar until combined.

Add 60 grams of all-purpose flour to the mixture and mix briefly.

Spread the mixture on parchment paper and flatten it, then refrigerate for at least 2 hours.

In a saucepan, combine 75 grams of water, 75 grams of milk, and 75 grams of salted butter. Heat until the butter melts and the mixture comes to a boil.

Once boiling, remove from heat and add 75 grams of all-purpose flour, stirring until smooth and without lumps.

Return the mixture to low heat until a film forms at the bottom, indicating it is dry enough.

Allow the mixture to cool for about 10-15 minutes.

Incorporate 2 eggs and 1 egg yolk into the cooled mixture, mixing until the batter is smooth and glossy.

Transfer the batter into a piping bag with a star tip and pipe onto a baking sheet.

For the economical version, mix 130 grams of water, 50 grams of margarine, and 70 grams of all-purpose flour, then add 2 eggs following the same method as before.

Pipe the batter onto the baking sheet, ensuring the size is appropriate to cover the previous layer.

Place the crunchy topping over the piped batter, ensuring it covers adequately.

Bake in a preheated oven at 200°C for 20 minutes, then lower the temperature to 120°C for another 20 minutes without opening the oven door.

After baking, leave the pastries in the oven for an additional 10 minutes before removing.

Prepare the chocolate filling by mixing it into the previously made pastry cream, adjusting the amount of chocolate to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens