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Easy Japanese Cream Puff recipe

Shu Cream ( Japanese cream puff )

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Cook Time 40 minutes
For custard 1 hour
Total Time 1 hour 40 minutes
Course Dessert
Cuisine French, Italian
Servings 10 shu creams

Equipment

  • Heat resistant bowl
  • baking pan

Ingredients
  

For batter

  • 130 ml water
  • 85 g cake flour
  • 70 g unsalted butter
  • 2 teasooon vegetable oil
  • 3 large egg(s)
  • powdered sugar for topping

For custard (If you want, heavy whipping cream, use it instead of making custard cream!)

  • 360 ml whole milk
  • 2 large egg yolk
  • 5 Tablespoon sugar If you want more sweet, add another 1 Tbsp sugar.
  • 4 Tablespoon cake flour
  • 1/2 teaspoon vanilla beans powder if you have it

Instructions
 

Preparation

  • 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).

For batter

  • 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.

For custard

  • In a small or medium pot, add milk. Turn the heat to low and warm up. Turn off before boiling.
  • In a bowl, add egg yolk and sugar. Mix well.
  • Add flour to the bowl by shifting. Mix everything.
  • Add the warm milk from the pot. Mix in the bowl and when the color is light yellow equally, put it back to the pot.
  • Turn the heat to low and stir contently.
  • It's getting thicker and heavier. When the mixture (custard) doesn't change the shape if dropping, it is time to turn off the heat.
  • After turning off, add vanilla bean powder. Mix thoroughly.
  • Move it to a container. Cool it down and after cooling down, put it to the fridge for 30 minutes.

Final

  • Cut off the top 1/3 of the cake, and open it. Add custard or you can even add heavy whipping cream. Close it.
  • Let's serve!
Keyword cake
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