If you follow me on twitter, you might notice that I’m really getting into baking lately! (I blame the Food channel.) I got super addicted to the Great British Bakeoff earlier this year….later followed by Cupcake Wars, and Spring Baking Championship. Now that I have a bit more time on my hands, I’ve been trying out some recipes!
I made Japanese shu cream puffs, with a little bit of a twist! I’ve used this recipe before and and it never fails.
This recipe is from little japan mama – a blog about japanese food, recipes, and travel! Very cute.
The difference in my recipe is that I did not make the pai-shuu crust. I also added a heaping tablespoon of instant espresso powder and some hot chocolate powder to the puff batter to give it a little bit more flavour! This resulted in a slightly bitter pasty, which compliments the egg custard.
You can find the recipe with metric cups, grams, and celcius temperatures here.
You can find the main recipe page here.
Cream Puff Pastry (Choux)
4 oz butter (regular, salted)
1 cup water
1 1/2 cups plain flour, sifted
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk
30g real butter
Make the custard cream first – a few hours before making the puffs. This allows the custard to cool.
1. Using a whisk, Combine flour and sugar,
2. Add: 4 egg yolks and about 40mL of the milk, whisk until combined. Add remaining milk and vanilla extract.
3. Stir over medium heat, till it thickens (Often scraping the bottom). When it’s thick and bubbles start to blob up, remove from heat.
4. Stir in 30g real butter
5. Allow to cool with plastic wrap on surface to prevent a “skin”. Refrigerate until cold.
Cream Puff (Choux) Pastry
1. Place butter, salt, sugar and water in a large saucepan over high heat. When butter is melted and it starts to boil, remove from heat and…
2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
3. 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.
4. 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.
5. Place discs of Pai-Shuu Crust Dough on top.
6. Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.
7. Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
These are super yummy and easy to make! You just have to be careful cooking the eggs over heat as to make sure you don’t scramble them.
You can check out more japanese recipes over at Little Japan Mama’s blog! I know I’ll definitely be looking at new recipes! π
Have you tried shu cream puffs before? Have you had custard pastries? What have you baked recently?