Friday, December 27, 2013

Cream Puffs

Morning Minion has asked for the recipe for the cream puffs, so I asked my daughter for it.  She says it's a Japanese recipe and that cream puffs in Japan are called Shu Cream.
Here it is:

Yield: Makes 8 or 9 puffs


  • 3 Tbsp butter
  • 2 tsp sugar
  • 1/2 cup water
  • 1/2 cup flour
  • 1 1/2 eggs - 2 eggs
  • for custard cream filling:
  • 2 Tbsp flour / 1/2 cup sugar / 1 cup milk / 2 egg yolks / 1 Tbsp melted butter
  • matcha green tea powder (optional)
  • for topping:
  • powdered sugar


Preheat the oven to 375 degrees F. Beat eggs in a bowl. Put butter, sugar, and water in a pan and bring to a boil. Add flour in the butter mixture and stir quickly. Stop the heat. Add eggs slowly in the mixture and mix well. Place a cooking sheet in a baking pan. Put the dough in a plastic bag to squeeze out as small mounds in the pan (she just drops the dough by the spoonful onto the pan). Make 8 or 9 mounds of dough. Bake them in the 375 degree F oven for 30 minutes. Cool the puffs and cut them in halves horizontally.
Make custard cream as follows. Mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly until thickened. Stop the heat and add melted butter and stir well. Cool the custard cream. (If you want to make matcha flavored custard cream, dissolve 1 tsp of matcha green tea powder in 2 tsp of water in a small bowl. Mix well. Add a few spoonful of custard cream in the green tea and mix well. Add the green tea cream in the rest of custard cream.)
Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.
They are so light you could eat a dozen of them.

1 comment:

  1. Thank you! I doubt the macha powder is available here, but I will think of a way to add that flavor.


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