Japanese Crispy Cream Puff Shells (Shu Cream)
photo by Little Japan Mama
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
24 Cream Puff Shells
ingredients
- 113.39 g butter
- 236.59 ml water
- 354.88 ml all-purpose flour, sifted
- 5 eggs
- 0.25 ml salt
-
Top Crust
- 28.34 g butter
- 78.78 ml powdered sugar
- 78.78 ml all-purpose flour
directions
- 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.