KUE SUS DI JADIIN CAKE? CREAM PUFF CAKE!

Luvita Ho July 9, 2021 Watch on YouTube ↗

Cream Puff Cake

MOUSSELINE CREAM:

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Panaskan oven di suhu 190 derajat.
Masak air, susu cair, mentega tawar, gula pasir, dan garam sampai mendidih.
Kecilkan api lalu masukkan tepung serba guna dan masak sambil diaduk sampai adonan menjadi satu gumpalan yang kering.
Pindahkan adonan ke mangkuk dan tunggu sampai tidak panas lagi.
Masukkan telur satu per satu sambil diaduk sampai adonan licin.
Bagi adonan menjadi dua bagian sekitar 200 gram lalu masukkan ke piping bag.
Semprotkan adonan ke dua loyang 20 cm yang sudah dialasi kertas lalu ratakan dengan spatula.
Panggang sekitar 25 sampai 35 menit sampai matang lalu tunggu dingin.
Campur kuning telur dengan setengah gula pasir dan maizena, lalu aduk sampai rata.
Masak susu cair bersama garam, vanilla, dan sisa gula pasir sampai hampir mendidih.
Tuang susu panas sedikit demi sedikit ke campuran telur sambil diaduk, lalu kembalikan ke panci.
Masak di api paling kecil sambil terus diaduk sampai pastry cream mengental.
Tuang pastry cream ke wadah, tutup plastik wrap yang menempel, dan dinginkan.
Lepaskan kue sus dari loyang setelah tidak panas lagi.
Kocok mentega tawar sampai mengembang dan pucat seperti butter cream.
Masukkan pastry cream yang sudah dingin lalu mixer sampai krimnya halus dan menyatu.
Taruh satu lapis kue sus di dalam ring, tuang krim agak tebal, lalu ratakan sampai ke sisi-sisinya.
Tutup dengan lapisan kue sus kedua dan tekan sedikit agar rapat.
Simpan di freezer sampai krimnya benar-benar set.
Lepaskan ring dan plastiknya, taburi icing sugar, lalu potong.

MOUSSELINE CREAM:

Steps were generated from the video narration. Watch the video if unsure.

Preheat the oven to 190 degrees Celsius.
Bring the water, milk, unsalted butter, sugar, and salt to a boil.
Lower the heat, add the all purpose flour, and cook while stirring until the dough forms a dry mass.
Transfer the dough to a bowl and let it cool down.
Add the eggs one at a time, mixing until the dough is smooth.
Divide the dough into two portions of about 200 grams and transfer them to piping bags.
Pipe the dough into two paper lined 20 cm tins and spread it out with a spatula.
Bake for about 25 to 35 minutes until done, then let them cool.
Whisk the egg yolks with half the sugar and the cornstarch until combined.
Heat the milk with salt, vanilla, and the remaining sugar until almost boiling.
Pour the hot milk into the egg mixture gradually while stirring, then return it to the pot.
Cook over the lowest heat, stirring constantly, until the pastry cream thickens.
Pour the pastry cream into a dish, cover it with cling film touching the surface, and cool it.
Release the choux layers from the tins once they are no longer hot.
Whip the unsalted butter until light and pale like buttercream.
Add the cooled pastry cream and beat until the cream is smooth and unified.
Place one choux layer inside a ring, spread on a thick layer of cream, and smooth it to the edges.
Top with the second choux layer and press lightly so it sits snugly.
Freeze until the cream is fully set.
Remove the ring and plastic, dust with icing sugar, then slice.