Japanese Crispy Cream Puff Shells Shu Cream Rezept

Unlock the secret to the crispiest, most irresistible Japanese cream puff shells (Pie Shu)! Inspired by Beard Papa's and perfected over a decade using a family recipe, this guide delivers the largest, most shatteringly crisp cream puffs you've ever tasted. Elevate your dessert game with these golden-brown beauties – the perfect canvas for your favorite custard filling (we recommend our Japanese Custard Cream recipe: [http://www.Littlejapanmama.Com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html](http://www.Littlejapanmama.Com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html)). Get ready to impress!

Vorbereitung 30 Min.

Kochzeit 90 Min.

Kalorien 98.5 kcal

Eiweiß 4g

Bewertung Sei der Erste

Japanese Crispy Cream Puff Shells Shu Cream

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Zutaten für Japanese Crispy Cream Puff Shells Shu Cream

3/4 cup (170g) unsalted butter
1 cup (240ml) water
2 cups (240g) all-purpose flour
5 large eggs
a pinch of salt
Not used in this recipe
2 tablespoons (25g) granulated sugar

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Zubereitung von Japanese Crispy Cream Puff Shells Shu Cream

**Top Crust Dough:** Melt 1/4 cup (57g) unsalted butter in a small saucepan. Stir in 2 tablespoons (25g) granulated sugar until combined. Remove from heat and stir in 1/2 cup (60g) all-purpose flour until a smooth dough forms.
**Cream Puff Dough:** In a large saucepan, combine 1 cup (240ml) water, 1/2 cup (113g) unsalted butter, and a pinch of salt. Bring to a rolling boil over high heat.
Once boiling, remove from heat and immediately whisk in 1 1/2 cups (180g) all-purpose flour all at once until a smooth dough forms.
**Egg Mixture:** In a separate bowl, lightly whisk 5 large eggs.
**Combine:** Gradually add the eggs to the hot dough, one at a time, beating vigorously with a wooden spoon or electric mixer after each addition, until the dough is smooth and glossy.
**Pipe:** Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds of dough onto a parchment-lined baking sheet, leaving space between each puff.
**Shape (Optional):** Gently use chopsticks or your fingers to pull the piped dough upwards slightly on the sides, creating a more pronounced shell.
**Top Crust:** Place a small disc of top crust dough on top of each cream puff.
**Bake:** Bake in a preheated oven at 410-430°F (210-220°C) for 25-30 minutes, or until puffed and golden brown. Then reduce the oven temperature to 210°F (99°C) and bake for another 40-45 minutes, or until completely dry and hollow-sounding when tapped.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

Fat

16g

Carbs

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Japanese Crispy Cream Puff Shells Shu Cream?

Japanese Crispy Cream Puff Shells Shu Cream dauert insgesamt etwa 120 Minuten – ungefähr 30 Minuten Vorbereitung und 90 Minuten Kochzeit.

Wie viele Kalorien hat Japanese Crispy Cream Puff Shells Shu Cream?

Japanese Crispy Cream Puff Shells Shu Cream hat etwa 98.5 Kalorien pro Portion, mit ungefähr 4 g Eiweiß, 3 g Kohlenhydraten und 9 g Fett.

Welche Zutaten brauche ich für Japanese Crispy Cream Puff Shells Shu Cream?

Die wichtigsten Zutaten für Japanese Crispy Cream Puff Shells Shu Cream sind Butter, Water, All Purpose Flour, Eggs, Salt, Powdered Sugar. Die vollständige Liste mit Mengenangaben findest du oben.