Kue Sus

Instructions

1. 11. Preheat the oven to 200 °C (390 °F) and line a baking sheet with parchment paper.
2. 22. In a saucepan, bring water, butter, and salt to a boil; remove from heat, add flour at once, and stir vigorously until the dough forms a smooth ball and pulls away from the sides.
3. 33. Let the dough cool for 2 minutes, then beat in the eggs one by one until fully incorporated and the mixture is glossy.
4. 44. Pipe 3‑cm mounds onto the prepared sheet, smooth tops, and bake 20‑25 minutes until puffed and golden; turn off the oven, leave the profiteroles inside to dry for 10 minutes, then cool on a rack.
5. 55. While the choux bake, heat milk with vanilla seeds and pod until just below boiling; in a bowl whisk egg yolks, sugar, and cornstarch.
6. 66. Temper the yolk mixture by whisking in a ladle of hot milk, then return everything to the saucepan and cook over medium heat, stirring constantly, until the pastry cream thickens and reaches a boil; remove from heat, discard the vanilla pod, and cover with plastic wrap touching the surface to prevent skin.
7. 77. Once the pastry cream is cool, transfer to a pastry bag fitted with a small tip and pipe the cream into the base of each profiterole.
8. 88. For the glaze, melt dark chocolate and 50 g butter together over a bain‑marie, stirring until smooth; add a pinch of salt.
9. 99. Dip the tops of the filled profiteroles into the chocolate glaze, let excess drip off, and place on a wire rack until the glaze sets.