Japanese Crispy Cream Puff Shells Shu Cream Recette

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!

Préparation 30 min

Cuisson 90 min

Calories 98.5 kcal

Protéines 4g

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Japanese Crispy Cream Puff Shells Shu Cream

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Japanese Crispy Cream Puff Shells Shu Cream ?

Japanese Crispy Cream Puff Shells Shu Cream prend environ 120 minutes du début à la fin — environ 30 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Japanese Crispy Cream Puff Shells Shu Cream ?

Japanese Crispy Cream Puff Shells Shu Cream contient environ 98.5 calories par portion, avec environ 4 g de protéines, 3 g de glucides et 9 g de lipides.

De quels ingrédients ai-je besoin pour Japanese Crispy Cream Puff Shells Shu Cream ?

Les principaux ingrédients de Japanese Crispy Cream Puff Shells Shu Cream sont Butter, Water, All Purpose Flour, Eggs, Salt, Powdered Sugar. Consultez la liste complète avec les quantités ci-dessus.