Japanese Crispy Cream Puff Shells (Shu Cream)

READY IN: 1hr 30mins




  • 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.