Cakes & Bread
Kue Sus Vla Vanila (Vanilla Custard Cream Puffs), Soft and Hollow with Melty Cream Filling
Prep
30 min
Cook
35 min
Servings
20
Level
Medium
Cream puffs with light, perfectly hollow choux pastry shells that are crisp outside and soft inside. Filled with homemade vanilla custard (vla) that's smooth, just sweet enough, and fragrant—perfect as an afternoon snack or a treat for guests. This recipe is explained step by step so even beginners can get beautifully puffed shells that won't collapse.
🧂 Ingredients
🍽️ Servings: 20
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 ml Water
- 115 grams Margarine
- 1/4 tsp Salt
- 150 grams Medium-protein all-purpose flour
- 4 Chicken eggs
- 500 ml Liquid milk
- 100 grams Granulated sugar
- 40 grams Cornstarch
- 2 Egg yolks
- 1 tsp Vanilla powder
- 20 grams Butter
- to taste Powdered sugar for dusting
🛒 Products You Might Need
Ninja Air Fryer Pro, 5 Qt, 4-in-1, Grey, AF141
$81.99
Anybear 200W Cold Press Juicer, 4.3" Whole Fruit Chute, Juice Recipes
$119.99
Chefman Air Fryer 8 Qt | TurboFry® 4-in-1 with 450°F Hi-Fry Option for Crispier Results | Bake, Dehydrate, Frozen | XL Nonstick Dishwasher-Safe Basket | Stainless Steel
$79.99
Juicer Machines with 5.8" Large Chute, 2-in-1 Cold Press Juicer for Whole Vegetables Fruits 400W, Masticating juicer Easy to Clean Juice Extractor Machine for Making Nut Mike, Juice, Premium Gray
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Make the choux pastry shells: bring water, margarine, and salt to a boil in a saucepan over medium heat, stirring occasionally until the margarine is completely melted.
- 2 Once boiling, turn off the heat and add all the flour at once. Stir quickly with a wooden spatula until the dough is smooth and no longer sticks to the pan.
- 3 Turn the heat back on to low, cook the dough while stirring for 1-2 minutes to get rid of the raw flour smell. Remove from heat and let the dough cool until just warm (lukewarm).
- 4 Add the eggs one at a time into the warm dough, mixing well after each egg before adding the next. Stir until the dough is smooth, glossy, and forms a ribbon when lifted with the spatula.
- 5 Preheat the oven to 400°F (200°C). Transfer the dough into a piping bag fitted with a large star or round tip.
- 6 Pipe the dough onto a baking sheet lined with parchment paper, forming rounds with enough space between them since they will expand while baking.
- 7 Bake for 20 minutes at 400°F (200°C), then lower the temperature to 350°F (180°C) and continue baking for 10-15 minutes until the shells are firm, dry, and golden brown. Do not open the oven during this process so the puffs don't collapse.
- 8 Remove from the oven and let cool completely on a wire rack before filling.
- 9 Make the custard (vla): combine liquid milk, granulated sugar, cornstarch, and vanilla powder in a saucepan. Cook over low-medium heat, stirring constantly so it doesn't clump.
- 10 Once it starts to thicken, take a small amount of the hot custard mixture and stir it into the egg yolks quickly (tempering), then pour this mixture back into the saucepan of custard.
- 11 Keep cooking while stirring until the custard is thoroughly thickened and bubbling gently. Turn off the heat, add the butter, and stir until glossy. Cool the custard by covering its surface with plastic wrap to prevent a skin from forming.
- 12 Once both the custard and the pastry shells have cooled, slice open the top of each shell or poke a hole in the bottom with a piping tip. Fill with the custard using a piping bag.
- 13 Dust the tops of the cream puffs with powdered sugar before serving. Store in the refrigerator to keep the custard fresh and serve chilled.
💡 Tips
• Make sure the choux dough is just lukewarm before adding the eggs—if it's still too hot, the eggs may cook prematurely.
• Don't open the oven door during the first 20 minutes of baking; a sudden temperature change can cause the shells to collapse.
• Stir the custard constantly while cooking so it stays smooth and doesn't clump or scorch at the bottom of the pan.
• Empty pastry shells can be stored in an airtight container at room temperature for up to 3 days—fill with custard right before serving to keep them crisp.
📊 Nutrition Facts / serving
145 kkal
Calories (kcal)
3 gramg
Protein
8 gramg
Fat
16 gramg
Carbs
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊