When I first made choux pastry, it was for a cream puff recipe that uses sweetened whipped cream. When my friends tried them, they love the choux but they're not very fancy with the cream filling. Being Indonesians, they prefer pastry cream (a.k.a vla) instead. So I modified the recipe to make Kue Sus.
This choux is awesome because it has a crispy texture on the outside but soft in the inside. The best thing is that even though the choux is left outside or in the fridge for a few days, it's still pretty crispy on the outside. ^_^
This has been a favorite with my friends ever since!