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    You are in: Home / Recipes / Japanese Crispy Cream Puff Shells (Shu Cream) Recipe
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    Japanese Crispy Cream Puff Shells (Shu Cream)

    1/1 Photo of Japanese Crispy Cream Puff Shells (Shu Cream)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    20 mins

    1 hr 10 mins

    Little Japan Mama's Note:

    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.

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    Ingredients:

    Yield:

    Cream P ...

    Units: US | Metric

    Top Crust

    Directions:

    1. 1
      Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
    2. 2
      Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Place thin discs of Top Crust Dough (from step 1) on top of each.
    7. 7
      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.

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    Nutritional Facts for Japanese Crispy Cream Puff Shells (Shu Cream)

    Serving Size: 1 (898 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 98.4
     
    Calories from Fat 52
    53%
    Total Fat 5.8 g
    9%
    Saturated Fat 3.3 g
    16%
    Cholesterol 51.4 mg
    17%
    Sodium 63.9 mg
    2%
    Total Carbohydrate 9.0 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.7 g
    6%
    Protein 2.3 g
    4%

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