Time for another 30-minute Japanese cuisine recipe! Today’s recipe is called Crispy Shell Pai Shu Cream Puffs.
In Japan, cream puffs are called “shu cream” and each, delicious crispy pastry puff is filed with custard cream. It’s a very popular children’s treat in Japan, and now you can enjoy it anytime you want!
I dont know about you guys, but I’m ready to try this one!
What You’ll Need
Cream Puff Pastry (Choux)
- 4 oz butter (regular, salted)
- 1 cup water
- 1 1/2 cups plain flour, sifted
- 5 eggs
- pinch salt
- 1/2 cup flour
- 1/2 cup sugar
- 4 egg yolks
- 3 cups milk (100% milk, around 3.6% fat)
- 1 oz butter
- 1 vanilla bean OR Vanilla extract
- +/- a cup of whipped fresh cream
- 1 oz butter
- 1/3 cup icing sugar (powdered sugar)
- 1/3 cup flour
- STEP 1: Make Custard Cream several hours before or the day before
- STEP 2: Prepare Pai-Shuu Crust Dough if desired
- STEP 3: When everything’s ready, make the Cream Puff Pastry
- Using a whisk, Combine flour and sugar.
- Add: 4 egg yolks and about 40mL of the milk, whisk until combined. Add remaining milk and scrape in vanilla pod.
- Stir over medium heat, till it thickens (Often scraping the bottom). When it’s thick and bubbles start to blob up, remove from heat.
- Stir in 1 oz real butter.
- Allow to cool with plastic wrap on surface to prevent a “skin”. Refrigerate until cold.+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.
Cream Puff Pastry
- Place butter, salt and water in a large saucepan over high heat. When butter is melted and it starts to boil, remove from heat and…
- Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
- Add eggs one at a time, beating well with a wooden spoon before adding the next egg.
- Spoon into a Piping bag and Pipe directly downward onto paper-lined tray. If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.
- Place discs of Pai-Shuu Crust Dough on top.
- Immediately bake in a very hot oven 410-430 degrees F, 25-30min until well puffed and browned then down to 210 degrees F for 40 min or more to dry.
- Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
Recipe Courtesy of Shinobu of LittleJapanMama.com.