Shu Cream Japanese Cream Puff
Indulge in the delicate charm of Japanese confectionery with these Shu Cream Japanese Cream Puffs—an elegant dessert that combines light, airy choux pastry with a luscious vanilla custard filling. Perfectly golden and crisp, these cream puffs are created by mastering the traditional choux pastry technique, which involves cooking the dough on the stovetop before baking it to perfection. The silky custard, made with rich egg yolks, whole milk, and a touch of vanilla, is tempered to ensure a creamy consistency that pairs beautifully with the crisp outer shell. Finished with a dusting of powdered sugar, these dreamy treats are ideal for tea parties, celebrations, or simply satisfying a sweet craving. Whether you’re a seasoned baker or a beginner, this recipe's step-by-step guidance guarantees professional-level results right in your kitchen.
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Recipe Information
Ingredients
- 120 ml Water
- 60 g Unsalted butter
- 1 pinch Salt
- 75 g All-purpose flour
- 2 large Eggs
- 250 ml Whole milk
- 50 g Granulated sugar
- 20 g Cornstarch
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 10 g Unsalted butter (for custard)
- 2 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water, unsalted butter (60g), and a pinch of salt. Bring the mixture to a boil.
Once boiling, reduce the heat to low. Add the all-purpose flour (75g) all at once, stirring vigorously with a wooden spoon until the dough begins to pull away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.
Remove the saucepan from the heat and allow the dough to cool for 5-10 minutes. This step is important to prevent the eggs from cooking when added.
Add the eggs (2 large) one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and pipeable.
Transfer the pastry dough to a piping bag fitted with a round tip. Pipe small mounds of dough onto the prepared baking sheet, about 5cm (2 inches) in diameter, leaving space between each puff for expansion.
Dip your finger in water and gently smooth the tops of the dough mounds to eliminate peaks.
Bake in the preheated oven at 200°C (400°F) for 15 minutes. Reduce the temperature to 180°C (350°F) and continue baking for an additional 15-20 minutes until the puffs are golden brown and crisp. Do not open the oven door during baking.
Remove the puffs from the oven and cool completely on a wire rack. Use a skewer to pierce a small hole in the side of each puff to release steam.
While the puffs cool, make the custard cream. In a medium bowl, whisk together the granulated sugar (50g), cornstarch (20g), and egg yolks (2 large) until smooth and pale.
In a medium saucepan, heat the whole milk (250ml) over medium heat until it just begins to steam. Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the custard thickens and comes to a boil. This should take about 2-3 minutes.
Remove the custard from heat and stir in the vanilla extract (1 tsp) and unsalted butter (10g) until smooth. Transfer the custard to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and cool completely in the refrigerator.
Once the puffs and custard are completely cooled, transfer the custard to a piping bag fitted with a narrow tip. Fill each puff with custard through the hole created earlier.
Dust the filled cream puffs with powdered sugar (optional) before serving. Enjoy your homemade Shu Cream!
Nutrition Facts
Calories |
1530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 927 mg | 309% | |
| Sodium | 412 mg | 18% | |
| Total Carbohydrate | 154.9 g | 56% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 78.7 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 452 mg | 35% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 667 mg | 14% | |
*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.
