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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dianne Mallery
[email protected]These cream puffs were a bit of a challenge to make, but they were worth it. They were so delicious! The pastry was crispy and the filling was creamy and flavorful. I will definitely be making these again.
Krish Gaming
[email protected]I've never made cream puffs before, but these were so easy to make. The recipe was clear and concise, and the cream puffs turned out perfectly. I will definitely be making these again.
Hammad Ijaz
[email protected]These cream puffs were amazing! The pastry was light and fluffy, and the filling was rich and creamy. I will definitely be making these again soon.
Sumiya Jamil
[email protected]These cream puffs were a bit too sweet for my taste, but they were still good. I think I'll try making them again with less sugar.
Jata Chaudhary
[email protected]I made these cream puffs for my family and they loved them! The pastry was crispy and the filling was creamy and delicious. I will definitely be making these again.
Nazmul Sakib
[email protected]These cream puffs were just okay. The pastry was a little dry, and the filling was a little too sweet.
Justin Maddra
[email protected]Yum!
Duduzile Lozindlela
[email protected]These cream puffs were a disappointment. The pastry was tough and the filling was bland. I wouldn't recommend this recipe to anyone.
Tracy lynn SmallEyes
[email protected]I love cream puffs, and these were some of the best I've ever had. The pastry was flaky and the filling was creamy and rich. I will definitely be making these again soon.
MOKGANYA NNDELENI MASHAMBA
[email protected]These cream puffs were a bit tricky to make, but they were worth the effort. The pastry was a little dry, but the filling was delicious. I think I'll try this recipe again with a different pastry recipe.
Lady Brewer
[email protected]These cream puffs are so easy to make, even a beginner baker can do it. The instructions are clear and concise, and the recipe comes together quickly. I highly recommend this recipe to anyone who loves cream puffs.
Nishat Tasnim
[email protected]I've tried many cream puff recipes, but this one is by far the best. The pastry is so light and airy, and the filling is rich and creamy. I love that this recipe uses a combination of heavy cream and milk, it makes the filling extra smooth and decade
Badhun vlog tv
[email protected]These cream puffs were a hit! I made them for a party and they were gone in minutes. The filling was light and fluffy, and the pastry was crispy and delicious. I will definitely be making these again.