Japanese Crispy Cream Puff Shells Shu Cream
Delight your taste buds with Japanese Crispy Cream Puff Shells, also known as Shu Cream, a heavenly fusion of delicate choux pastry crowned with a unique craquelin topping for an irresistible crispy finish. This recipe masterfully combines light and airy puffs with a buttery, sugary crunch, creating a perfect vessel for luscious fillings like silky custard or whipped cream. Ideal for desserts or special occasions, these golden pastries are baked to perfection, ensuring they stay crisp while maintaining an enticingly tender interior. With just a few simple ingredients and step-by-step instructions, you'll create a patisserie-quality treat right in your kitchen. Whether you're an experienced baker or a beginner, these cream puffs are as fun to make as they are to eat!
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Recipe Information
Ingredients
- 50 g Unsalted butter (for craquelin)
- 60 g Sugar (for craquelin)
- 60 g All-purpose flour (for craquelin)
- 120 ml Water (for choux pastry)
- 60 ml Milk (for choux pastry)
- 50 g Unsalted butter (for choux pastry)
- 1 tsp Sugar (for choux pastry)
- 1 pinch Salt (for choux pastry)
- 75 g All-purpose flour (for choux pastry)
- 2 pcs Eggs (for choux pastry, large)
Instructions
Prepare the craquelin topping: In a medium bowl, cream together 50 g of unsalted butter and 60 g of sugar until smooth.
Gradually mix in 60 g of all-purpose flour until a dough forms. Roll the dough between two sheets of parchment paper to a thickness of about 2 mm.
Place the rolled dough in the refrigerator for at least 30 minutes to firm up.
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Make the choux pastry: Combine 120 ml of water, 60 ml of milk, 50 g of unsalted butter, 1 tsp of sugar, and a pinch of salt in a medium saucepan. Heat the mixture over medium heat until it just comes to a boil.
Reduce the heat to low and quickly stir in 75 g of all-purpose flour. Keep stirring until the mixture pulls away from the sides of the pan and forms a smooth ball, about 2 minutes.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy. The dough should hold its shape but have a pipeable consistency.
Fill a piping bag fitted with a round tip with the choux dough. Pipe small mounds (about 4-5 cm wide) onto the prepared baking sheet, spacing them about 5 cm apart.
Remove the craquelin dough from the refrigerator and use a cookie cutter to cut out circles slightly smaller than the piped choux mounds. Place one craquelin circle on top of each mound.
Bake the cream puffs in the preheated oven for 25-30 minutes, or until they are puffed up and golden brown. Do not open the oven door during baking, as this may cause them to collapse.
Turn off the oven and leave the puffs inside for 5 minutes to cool slightly, then transfer them to a wire rack to cool completely.
Once cooled, slice the cream puffs in half and fill them with your desired filling, such as custard, pastry cream, or whipped cream. Serve immediately or store in the refrigerator until ready to enjoy.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 313 mg | 14% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 68.6 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 168 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
