food

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.

Custard Cream
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! 😀

Have you tried shu cream puffs before? Have you had custard pastries? What have you baked recently?

I would love it if you could follow me on Bloglovin!

Thanks for reading!

xox,
Sachie

You can also catch me here: YOUTUBE | TWITTER | FACEBOOK | INSTAGRAM 
Follow:

You may also enjoy:

Share:

8 Comments

  1. Three-fifths joy
    August 11, 2015 / 4:42 pm

    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~

    Reply
  2. Clementine / mydarlingclementine.ca
    August 11, 2015 / 6:45 pm

    My stomach is rumbling looking at these pictures! Ahhh! I think I will have to try this recipe sometime, it sounds (and looks) amazing.

    Reply
  3. Hawk
    August 12, 2015 / 2:50 am

    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!

    Reply
  4. Duke
    August 12, 2015 / 7:20 am

    Nice Photos! Did you take them? Those cream puffs look yummy by the way:)

    Duke

    Reply
  5. Duke
    August 12, 2015 / 7:22 am

    duke.vsco.co

    Reply
  6. sachie
    August 15, 2015 / 12:15 am

    yay thank you for the support! 😀

    Reply
  7. sachie
    August 15, 2015 / 12:16 am

    it's super easy and tastes great! 😀

    Reply
  8. sachie
    August 15, 2015 / 12:16 am

    I did! Thank you 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge