Puffy texture, creamy custard, and cute fit in your palm size, cream puffs are so easy to cook! When your kids’ friends, your friends, and family come home, this sweet is definitely one of the easiest ones for everyone to appreciate!
Japanese cream puffs are called Shu Cream in Japan. They are always offered at cake stores and we love to buy them because of their great size and perfect amount of sweetness. People really enjoy cream puffs but you can actually cook them at home so easily! I know when cooking desserts, depending on the dessert, you can sometimes fail but today I have a foolproof recipe that even beginners can make perfect every time!
What is Shu Cream ( Japanese cream puff ) ?
Shu Cream is a western style dessert that where the cake is empty inside so you can add creamy custard filling. Japanese cream puffs, Shu Cream, came from France but actually originated in Italy. In France, it is called ‘chou à la crème’ and ‘chou’ means cabbage in French because it looks like a cabbage after you bake!
It is common for Shu Cream to use custard inside the cake, but some cake stores or households put Matcha cream, chocolate cream, strawberry cream, or other variations.
Similar desserts to Shu Cream
There are some desserts that are similar to Shu Cream.
Where Can I buy Shu Cream?
In Japan, almost any cake store sells Shu Cream, but if you are in another country, try to go to Japanese Grocery stores. They sometimes have a pastry areas. If you live in a large city like NYC where I live, there are a couple of Japanese pastry stores or cake stores, and they sometimes have Shu Cream!
If you are in the US, please try beard papa! They are a famous Shu Cream store in Japan and there are many stores in the United States.
But I think you should try to cook Shu Cream at home! You would be surprised how easy and quick it is to make Shu Cream.
How to make cream puffs
Shu Cream ( Japanese cream puff )
- Heat resistant bowl
- baking pan
- 130 g water
- 85 g cake flour
- 70 g unsalted butter
- 2 teasooon vegetable oil
- 3 egg
- powdered sugar for topping
For custard (If you want, heavy whipping cream, use it instead of making custard cream!)
- 1 egg
- 180 ml whole milk
- 3 Tablespoon sugar
- 2 Tablespoon cake flour
- 1/4 teaspoon vanilla extract
- First, In a medium bowl, add cake flour and use a fine mesh sieve and sift 3 times.
- Use a medium sized bowl and add 3 eggs and beat.
- Turn the oven to 390°f (199°c).
- Gather all the ingredients for batter.
- In a small or medium pot turn the heat to medium-high, add water, butter, and vegetable oil.
- After boiling, turn off the heat, and add cake flour. Quickly mix until the flour completely dissolves.
- Move the pot to a non heated area, and add 1/3 of the eggs and mix. After mixing add another 1/3 and mix, then add last 1/3 egg. Mix until they don't change shape when dropped from the whisk then they are ready.
- Ready the jelly pan and put parchment paper on top of it. Then put the batter in 2 inch circles 1 inch apart. If you have cake piping kit, it makes it easy to make the shape, otherwise you can just use a spoon.
- Use bamboo skewers or toothpicks to softly make 3 lines on surface on every circle in order to bake well.
- Put or spray just a little water on top of each circle.
- Put the jelly pan into the oven and bake for 20 minutes. After 20 minutes, turn the heat to 355°f and bake for 15 minutes.
- Take out the jelly pan from the oven.
- In a heat resistant bowl, add cake flour and sugar while using a fine mesh sieve and sift 3 times.
- Add milk and egg into the bowl and mix until everything completely dissolves.
- In a 800W microwave, microwave for 2 minutes. After 2 minutes take out and mix.
- Again microwave for 1 minute, and after 1 minute take out and mix.
- Last, microwave for 1 minute, and take out. At this point, you will see the thick and rich custard. Mix well.
- Add vanilla extract, mix.
- Cover with cling wrap and put into the refrigerator until it cools down.
- Cut off the top of the cake, and add custard or heavy whipping cream.
- Let's serve!