Cakes & Bread
Crispy Kue Sus (Choux Pastry Puffs) Filled with Jam, a Crunchy Savory Modern Snack
Prep
20 min
Cook
45 min
Servings
25
Level
Medium
Unlike the soft, hollow kue sus filled with vla (custard cream), this crispy version is baked twice until it's truly crunchy both outside and inside, similar to a savory pastry that can be stored in a jar for a long time. It's perfect as a holiday snack or a companion for coffee since its crispy texture lasts a long time, and it's filled with sweet jam in the center. This recipe is great for beginners because the technique is more relaxed compared to the soft version, which requires high precision.
🧂 Ingredients
🍽️ Servings: 25
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 100 grams margarine
- 200 ml water
- 1/4 tsp salt
- 125 grams medium-protein all-purpose flour
- 3 chicken eggs
- 150 grams pineapple jam or strawberry jam
- to taste powdered sugar for dusting
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👩🍳 Instructions
- 1 Preheat the oven to 180°C (350°F). Prepare a flat baking sheet, lightly grease it with margarine, then line it with parchment paper.
- 2 Boil the water, margarine, and salt in a saucepan over medium heat until the margarine has melted and the water is at a full boil.
- 3 Turn off the heat and immediately add all the flour at once. Stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pot, then turn the heat back on to low while continuing to stir for 1-2 minutes so the flour is fully cooked.
- 4 Transfer the dough to another bowl and let it cool to lukewarm for about 5-10 minutes, stirring occasionally to release the steam.
- 5 Add the eggs one at a time, beating with a mixer on low speed or stirring vigorously with a spatula each time you add an egg, making sure it's fully incorporated before adding the next one.
- 6 The right dough consistency will be glossy, soft, and form a 'V' shape when the spatula is lifted slowly.
- 7 Transfer the dough into a piping bag fitted with a star tip, and pipe small mounds about the size of a ping-pong ball onto the baking sheet, spacing them about 3 cm (1.2 inches) apart.
- 8 Bake for 20 minutes at 180°C (350°F) until puffed up and the outside starts to dry out; do not open the oven door during this process so the puffs don't collapse.
- 9 Lower the oven temperature to 140°C (285°F) and continue baking for another 20-25 minutes until the pastries are completely dry and crisp when tapped.
- 10 Turn off the oven and leave the pastries inside with the door slightly open for 10 minutes so the texture becomes firmer and doesn't turn soft again.
- 11 Once cooled, split each pastry in half or poke a small hole in the bottom, then fill with jam using a small piping bag.
- 12 Dust with powdered sugar before serving or storing in an airtight jar.
💡 Tips
• Make sure the water is fully boiling before adding the flour — this is key for the choux dough to cook through properly and avoid a raw flour smell.
• Don't open the oven door during the first 20 minutes, as a sudden temperature change can cause the pastries to collapse and fail to puff up.
• If the dough is still too thick after adding all the eggs, you can add a lightly beaten egg a little at a time until the texture is just right.
• Store the unfilled crispy pastries in an airtight jar first, and only fill them with jam right before serving so they stay crunchy longer.
📊 Nutrition Facts / serving
95 kkal
Calories (kcal)
2 gramg
Protein
5 gramg
Fat
10 gramg
Carbs
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