Japanese Crispy Cream Puff Shells Shu Cream Recipes

JAPANESE CRISPY CREAM PUFF SHELLS RECIPE - (4.6/5)

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.

SHU CREAM (JAPANESE CREAM PUFF)

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!

JAPANESE CRISPY CREAM PUFF SHELLS (SHU CREAM)

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.