Pate a Chou / Profiteroles/ Kue Soes

 

 

In Indonesia this kind of cake is well known  as Kue Soes. this cake is always remind me of my childhood. I though it would be hard to make it, but apparently is pretty easy to make.

So I baked this cake for my love

 

For the choux pastry

• 250ml cold water
• 1 tsp caster sugar
• 100g unsalted butter, plus extra for greasing
• 200g plain flour
• pinch salt
• 4 medium free-range eggs, beaten
  
  

 

For the chocolate sauce

• 150gr  good quality dark Chocolate, broken into pieces
• 150 gr Butter 
  Reheat until melted and mixed well

Preparation method

1. Preheat the oven to 180C, Place a small roasting tin in the bottom of the oven to heat.
   
   
2. For the choux pastry, place the water and butter into a large saucepan. Heat gently until the butter has melted.
   
   
3. Turn up the heat, then quickly pour in the flour and salt all in one go. 
4. Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.
   
   
5. Beat in the eggs, a one at a time, until the mixture is smooth and glossy and has a soft dropping consistency - you may not need it all.
   
   
6. Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a fork - this helps to make a crisper top. Brush the top of each ball with the yellow eggs so the profiteroles will not too pale when is cook.
   
   
7. Bake for 20 minutes, or until golden-brow.
   
   
   
8. Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.
   
   
9. For the filling, lightly whip the cream with the orange zest until soft peaks form. When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.
   
10. For the chocolate sauce, place the chocolate and butter into a small saucepan and bring to the boil to make a frosting, heat and stirring occasionally until smooth and well combined. Pour the Chocolate mixture into the profiteroles.
    
    
11. To serve, place the stuffed profiteroles into a large serving dish and pour over the chocolate sauce. Serve hot or cold

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For the cream filling/ Créme Patissiere

Ingrédients (pour 6 personnes) : - 1 litre de lait - 100 g de farine - 200 g se sucre - 4 jaunes d'oeuf - 1 gousse de vanille, du café, du cacao… le parfum de votre choix Etapes clés :

- Mélanger les jaunes d'oeuf avec le sucre. Battre au fouet jusqu'à que le mélange blanchisse

- Ajouter la farine et bien à l’aide d’une cuillère en bois et détendre le mélange avec un peu de lait

- Mettre le reste du lait à chauffer avec le parfum choisi dans une casserole à fond épais

- Lorsque le lait est tiède, ajouter le mélange précédent. Remuer de façon continue, d’abord au fouet puis à l’aide d’une cuillère en bois.

- La crème va épaissir progressivement.

- Arrêter la cuisson lorsqu’elle nappe la cuillère puis débarrasser dans un saladier. Elle va continuer à épaissir en refroidissant.

- Filmer au contact ou recouvrir d’une petite pellicule de beurre fondu pour éviter d’une peau ne se forme à la surface de la crème.

- Mettre au réfrigérateur et utiliser lorsqu’elle est bien froide.