Japanese Crispy Cream Puff Shells Shu Cream Recipe

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!

Prep Time 30 mins

Cook Time 90 mins

Calories 98.5 kcal

Protein 4g

Rating Be the first

Japanese Crispy Cream Puff Shells Shu Cream

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Japanese Crispy Cream Puff Shells Shu Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Japanese Crispy Cream Puff Shells Shu Cream?

Japanese Crispy Cream Puff Shells Shu Cream takes about 120 minutes from start to finish — roughly 30 minutes to prepare and 90 minutes to cook.

How many calories are in Japanese Crispy Cream Puff Shells Shu Cream?

Japanese Crispy Cream Puff Shells Shu Cream has approximately 98.5 calories per serving, with about 4 g protein, 3 g carbohydrates and 9 g fat.

What ingredients do I need for Japanese Crispy Cream Puff Shells Shu Cream?

The key ingredients for Japanese Crispy Cream Puff Shells Shu Cream are Butter, Water, All Purpose Flour, Eggs, Salt, Powdered Sugar. See the full list with measurements above.