Ingredients for Shu Cream Japanese Cream Puff
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How to Make Shu Cream Japanese Cream Puff
- **Cream Puff Pastry:**
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium-low heat, combine 1 cup (2 sticks) unsalted butter, 1 cup (200g) water, and 1/2 cup (100g) granulated sugar. Bring to a rolling boil, stirring constantly.
- Reduce heat to low and add 2 cups (250g) all-purpose flour all at once. Stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan.
- Remove from heat and let cool slightly (about 2 minutes).
- Beat 4 large eggs one at a time into the dough, mixing thoroughly after each addition. The batter should be smooth and glossy.
- Transfer the batter to a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped off).
- Pipe 2-inch mounds onto the prepared baking sheet, leaving space between each puff.
- Bake for 20-30 minutes, or until golden brown and puffed.
- Cool completely on a wire rack before filling.
- **Custard Filling:**
- In a medium saucepan, whisk together 4 large egg yolks, 1/2 cup (100g) granulated sugar, and 1/4 cup (30g) all-purpose flour until smooth.
- Gradually whisk in 2 cups (475ml) warm milk until fully combined.
- Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in 2 tablespoons (30g) unsalted butter until melted and incorporated.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming and let cool completely.
- Fill the cooled cream puffs using a piping bag or by slicing them in half and filling with a spoon.
- Dust with powdered sugar, if desired.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
67g
Fat
35g
Carbs
9g
