Japanese Crispy Cream Puff Shells (Shu Cream) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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The French may have invented Choix pastry but Japanese Patisseries have perfected it. Cream Puffs are called Shu Cream in Japan, and my favorite kind of Shu Cream are the ones with a Crispy Shell, called Pie Shu . Beard Papa's is a famous Japanese Cream Puff chain which has spread from Japan to several other countries. This is my own recipe for the Cream Puff Shells. I started making cream puffs from my mother's Japanese handwritten recipes ten years ago and gradually adjusted to make a recipe which produces the largest, crispy-shelled cream puffs possible. Ingredients:
4 ounces butter |
1 cup water |
1 1/2 cups all-purpose flour, sifted |
5 eggs |
1 pinch salt |
1 ounce butter |
1/3 cup powdered sugar |
1/3 cup all-purpose flour |
Directions:
1. Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
2. Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
3. 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.
4. In a separate bowl, lightly whisk 5 eggs. Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
5. 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.
6. Place thin discs of Top Crust Dough (from step 1) on top of each.
7. 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.
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