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.
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.
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.