May 3, 2015

Cream Puffs (Kue Soes)

Cream Puffs (Kue Soes)
Rina Laurence
  • 1/2 C butter
  • 1 C water
  • 1 C flour
  • 4 eggs
  • vanilla pudding mix or cream cheese for filling
  • Preheat oven to 375°F
  • Melt butter and water to a rolling boil
  • Stir in flour vigorously over low heat until mixture turns into smooth and non sticky dough (around 1 minute). Remove from heat, let cool.
  • Beat in eggs (one at a time) with a mixer until thick creamy batter forms
  • Pipe onto ungreased sheet. Make sure to give enough space between the piped choux
  • Bake for 20 minutes until golden and puffy. Let cool in the oven.
  • cut and fill out with pudding or cream cheese
makes 25 medium cream puffs