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.
PUFF PASTRY SHELLS
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Beat egg and water together in a small bowl.
- Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
- Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Nutrition Facts : Calories 1345.8 calories, Carbohydrate 108.8 g, Cholesterol 46.5 mg, Fat 93.1 g, Fiber 3.6 g, Protein 19.2 g, SaturatedFat 23.6 g, Sodium 617.8 mg, Sugar 1.9 g
CREAM PUFF SHELLS
Choux pastry -- fill with sweetened whipped cream or custard.
Provided by GINGER P
Categories World Cuisine Recipes European French
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
- Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 8.1 g, Cholesterol 62 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 47.8 mg, Sugar 0.2 g
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 PUFF SHELLS
Talk about convenience! Just one easy batch of this mouthwatering recipe from our Test Kitchen yields 16 buttery cream puff shells that freeze beautifully for up to 3 months-and that's just about the whole summer! They thaw in minutes and taste as yummy as the day you baked them...we promise!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 cream puff shells.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 2 rounded tablespoonfuls 3 in. apart onto greased baking sheets. In a small bowl, whisk the milk and egg yolk; brush over puffs. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. Freeze for up to 3 months., To use frozen cream puff shells: Remove from the freezer 15 minutes before filling.
Nutrition Facts : Calories 139 calories, Fat 11g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 145mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
More about "japanese crispy cream puff shells recipe 465"
THE BEST CREAM PUFFS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
JAPANESE SHU CREAM RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAM PUFFS WITH EXQUISITE CUSTARD FILLING RECIPE …
From cookingwithdog.com
EASY CLASSIC FRENCH CREAM PUFFS - HOUSE OF NASH EATS
From houseofnasheats.com
JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM) | BELINDA-MARIE …
From copymethat.com
CREAM PUFF SHELLS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE CREAM PUFFS - THE PIONEER WOMAN
From thepioneerwoman.com
JAPANESE CRISPY CREAM PUFF SHELLS SHU CREAM RECIPE - WEBETUTORIAL
From webetutorial.com
FREEZING CREAM PUFF SHELLS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
EASY CREAM PUFFS WITH A RICH, EASY CREAM FILLING! - KITCHEN CENTS
From kitchencents.com
CRISPY SHELL CREAM PUFFS - THE COOKING JOURNAL
From thecookingjournal.blogspot.com
HOW TO MAKE JAPANESE CHOUX CREAM(CREAM PUFFS) JAPANESE …
From youtube.com
CHEF AT HOME: CRISPY SHELL CREAM PUFFS RECIPE
From chefathome-3.blogspot.com
JAPANESE CRISPY CREAM PUFF - MASAM MANIS
From norazlitaaziz.blogspot.com
JAPANESE CRISPY CREAM PUFF SHELLS RECIPE | RECIPE | CREAM PUFF …
From pinterest.fr
JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM) RECIPE - FOOD.COM
From pinterest.com
CRISPY CREAM PUFF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAPANESE CREAM PUFFS (SHU CREAM) - WEEKEND CAMPERVANNING
From weekendcampervanning.com
SIMPLE AND EASY CREAM PUFFS - A PRETTY LIFE IN THE SUBURBS
From aprettylifeinthesuburbs.com
HOMEMADE CREAM PUFFS (VIDEO) - JESSICA GAVIN
From jessicagavin.com
PREMADE CREAM PUFF SHELLS - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CREAM PUFF SHELLS - RECIPE | COOKS.COM
From cooks.com
HOW TO MAKE CRISPY CREAM PUFFS? - NIGELLA.COM
From nigella.com
JAPANESE CREAM PUFFS RECIPE ☆ AUSTRALIAN MEASURES | CREAM PUFF …
From pinterest.com.au
RECIPE FOR CREAM PUFFS SHELLS - JAPANESE MEALS
From japanese-meals.jenpros.com
CREAM PUFFS WITH CUSTARD FILLING RECIPE (CRISPY CHOUX CRéME
From youtube.com
CRISPY SHELL PAI SHU CREAM PUFFS RECIPE ☆ US CUPS AND OUNCES
From pinterest.ca
CREAM PUFFS (THE BEST HOMEMADE RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
JAPANESE CRISPY CREAM PUFF SHELLS RECIPE
From in.pinterest.com
CREAM PUFFS RECIPE - THE GUNNY SACK
From thegunnysack.com
JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM) RECIPE - FOOD.COM
From in.pinterest.com
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