Hello lovelies!
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.
Keep reading!
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 5 eggs pinch salt |
Custard Cream:
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk
30g real butter Vanilla extract
|
Make the custard cream first – a few hours before making the puffs. This allows the custard to cool.
5. Place discs of Pai-Shuu Crust Dough on top.
7. Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
ahhh everything is so round and cute! the best kind of pastries <3 i also just signed up for bloglovin to follow you ;v; it's about time because i've been reading your blog for years LOL
i've been focusing on my blog more so i hope it'll also help bring more readers uwu
can't wait until your next post sachi~
My stomach is rumbling looking at these pictures! Ahhh! I think I will have to try this recipe sometime, it sounds (and looks) amazing.
It's a basic eclair recipe. I remember that recipe from culinary school as it's the only pasty I was good at. I believe the term of mixing the sugar and egg is creaming, Though I don't remember the flour being a part of it. It's a little different method from what I was taught but the product is that same. Awesome!
Nice Photos! Did you take them? Those cream puffs look yummy by the way:)
Duke
duke.vsco.co
yay thank you for the support! π
it's super easy and tastes great! π
I did! Thank you π