Kue Sus Karamel with Melty Butterscotch Sauce (Caramel Cream Puffs)

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• 250 ml Water
• 115 grams Margarine
• 1/4 tsp Salt
• 150 grams Medium-protein all-purpose flour
• 4 Eggs
• 150 grams Granulated sugar for the caramel
• 100 ml Hot water for the caramel
• 400 ml Full-cream milk
• 3 Egg yolks
• 30 grams Cornstarch
• 50 grams Granulated sugar for the custard
• 30 grams Butter
• 100 ml Heavy cream (liquid whipping cream)
• 50 grams Shaved palm sugar (optional, for the butterscotch sauce)
• 1/4 tsp Vanilla powder

👩‍🍳 Instructions

1. 1 Make the choux pastry shells: bring the water, margarine, and salt to a boil in a saucepan over medium heat until the margarine is completely melted.
2. 2 Turn off the heat, add all the flour at once, and stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pan. Then turn the heat to low and cook while stirring for 1-2 minutes so the flour is fully cooked.
3. 3 Transfer the dough to a bowl and let it cool slightly (about 5 minutes) so the eggs don't cook when mixed in.
4. 4 Add the eggs one at a time, stirring continuously until each egg is fully incorporated before adding the next. The dough is ready when it's thick, glossy, and forms a ribbon when lifted.
5. 5 Transfer the dough to a piping bag fitted with a round tip, and pipe 4 cm (about 1.5-inch) mounds onto a baking sheet lined with parchment paper, leaving space between each mound.
6. 6 Bake in a preheated oven at 200°C (400°F) for 20 minutes, then lower the temperature to 180°C (350°F) and bake for another 15-20 minutes until the shells are puffed, dry, and golden brown. Do not open the oven during this process so the puffs don't collapse.
7. 7 Turn off the oven and let the shells sit inside with the door slightly ajar for 10 minutes so they set and don't shrink, then remove and let cool on a wire rack.
8. 8 Make the caramel: heat the granulated sugar in a dry skillet over low-medium heat, occasionally swirling the pan, until it melts and turns golden brown. Be careful not to let it burn.
9. 9 Pour the hot water into the caramel little by little (be careful, it will bubble up), stirring until smooth. Set aside part of it for the sauce and part for the custard mixture.
10. 10 Make the caramel custard: mix the milk, egg yolks, cornstarch, and sugar in a saucepan, stir until combined, then add the reserved caramel liquid.
11. 11 Cook the custard over low heat, stirring constantly, until it thickens and gently bubbles. Turn off the heat, add the butter and vanilla powder, stir until smooth, then let it cool with plastic wrap pressed directly onto the surface of the custard.
12. 12 Once the custard has cooled, whisk briefly until smooth, then fold in the heavy cream that's been whipped to stiff peaks to make the texture lighter and softer. Transfer to a piping bag.
13. 13 Make the butterscotch sauce: heat the remaining caramel liquid together with the shaved palm sugar over low heat until dissolved and slightly thickened. Remove from heat and let cool to lukewarm.
14. 14 Cut the top off each pastry shell or poke a hole in the bottom, then pipe in the caramel cream until fully filled.
15. 15 Serve the cream puffs by drizzling warm butterscotch sauce over them right before eating, so they look glossy and taste their absolute best.

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📊 Nutrition Facts / serving

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