Best 4 Shu Cream Japanese Cream Puff Recipes
Shu cream, also known as Japanese cream puff, is a popular pastry that consists of a choux pastry shell filled with whipped cream or custard. It's a delightful treat that can be enjoyed as a snack or dessert. If you're looking for the perfect recipe to make your own shu cream, there are a few things you'll need to know. First, you'll need to make the choux pastry, which is a type of dough that is made with butter, flour, eggs, and water. Once the choux pastry is made, you'll need to bake it in the oven until it's golden brown and crisp. Then, you'll need to fill the choux pastry shells with whipped cream or custard.
Check out the recipes below so you can choose the best recipe for yourself!
JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM)
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. If you would like to serve these Cream Puffs with Japanese Custard Cream Filling as shown in the photograph, (must be made well in advance) please see http://www.littlejapanmama.com/2011/08/japanese-cream-puffs-recipe-in-us-cups.html There is also a recipe there with Metric Measurements.
Provided by Little Japan Mama
Categories Pie
Time 1h30m
Yield 24 Cream Puff Shells
Number Of Ingredients 8
Steps:
- Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
- Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
- 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.
- 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.
- 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.
- Place thin discs of Top Crust Dough (from step 1) on top of each.
- 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.
Nutrition Facts : Calories 98.5, Fat 5.9, SaturatedFat 3.4, Cholesterol 51.5, Sodium 64, Carbohydrate 9, Fiber 0.3, Sugar 1.7, Protein 2.3
SHU CREAM (JAPANESE CREAM PUFF)
This is my modified version of the great tasting Shu Cream recipe (Japanese Cream Puff) that I got at About.com. Yum! *You can also use your own cream puff pastry and just use the custard cream I have here!
Provided by Arashijing
Categories Dessert
Time 1h
Yield 10-12 cream puffs, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For the cream puff pastry:.
- Preheat oven to 375°F.
- Beat eggs in a bowl. Set aside.
- On a pan in low heat, mix butter, sugar, and water. Bring to a boil.
- Bring back to low heat. Add flour and mix really quickly.
- Turn off heat. Add eggs and mix very well.
- Put mixture in a bag.
- Squeeze in mounds of 10-12 on wax paper lined pan.
- Bake for 20-30 minutes until the tips are a little brown.
- Cool puffs on rack when done.
- For the custard filling:.
- In a pan, mix eggs and sugar.
- Add the flour and mix well.
- Add warm milk gradually. Put on stove in low heat.
- Stir constantly until it thickens.
- Remove from heat. Melt butter and mix very, very well.
- Cool custard.
- If you have the injection, fill it with the custard cream and fill the puff pastry. If not, slice the puff pastry in half and fill lower half with the cream custard. Dust top with powdered sugar, if desired.
- Enjoy!
CREAM PUFFS
An easy and impressive way to make a great dessert. Whip them up and watch them disappear!
Provided by Shellie Wendel
Categories Desserts
Time 55m
Yield 20
Number Of Ingredients 8
Steps:
- Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
- Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
- When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g
JAPANESE CRISPY CREAM PUFF SHELLS RECIPE - (4.6/5)
Provided by moeself
Number Of Ingredients 9
Steps:
- Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour. Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat. 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. 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. 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.6Place thin discs of Top Crust Dough (from step 1) on top of each.7Immediately 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.
Tips:
- Make sure the oven is preheated to the correct temperature before baking the cream puffs. This will help them rise properly.
- Do not overmix the choux pastry. Overmixing will make the pastry tough.
- When filling the cream puffs, be careful not to overfill them. Otherwise, the cream will spill out during baking.
- If you are using a piping bag to fill the cream puffs, make sure to use a large round tip. This will help create a nice, even filling.
- Bake the cream puffs until they are golden brown and crispy. This will ensure that they are cooked through.
- Let the cream puffs cool completely before filling them. This will help prevent the filling from melting.
Conclusion:
Shu cream is a delicious and versatile Japanese pastry that can be enjoyed by people of all ages. The choux pastry is light and airy, while the cream filling is rich and creamy. These cream puffs are perfect for a special occasion or a simple treat. With a little planning and effort, you can easily make them at home.
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