March 9, 2004
Cream Puff (Kue Soes)
1/2 cup (1 stick) + 2 tbsp butter or margarine
200 ml water
1 cup all purpose flour
-Preheat the oven for 375F. Line a baking sheet with parchment paper.
-Heat water and butter in a medium pot until all butter melt and water boils
-Remove from heat, add flour and mix as fast as possible with sturdy wooden spoon until the mixture resemble soft paste.
-Add eggs one by one, mix thoroughly after each addition. The mixture should resemble a glossy paste.
-Using two tablespoons, take 1 big tbsp of the paste, form a ball, and put it in the baking sheet.
-Bake in the oven for 20 minutes or until golden brown.
-Turn off the oven and let the puffs sit for 5 minutes.
-Remove from oven. Poke the side of each puff with a knife to let the steam out.
-This will prevent the puff from being soggy (melempem).
-Cool off on the rack and fill with your favorite filling.
1 cup heavy whipping cream
3 tbsp Golden Rum (Note: if using Dark Rum, use only 1 tbsp since it has more intense flavor than golden rum)
5 tbsp granulated sugar (or more)
-Whip heavy cream, sugar, and rum with electric mixer for two minutes.
-Taste it, if not sweet enough, add more sugar.
-Continue whipping the cream until thick and form firm peaks.
-Fill the puffs with the cream.
1 cup semi-sweet chocolate chip
1 cup chocolate block
-On top of a double boiler, melt chocolate thoroughly
-Drizzle melted chocolate on top of each cream puff
Make 12 medium cream puffs