Shu Cream (Japanese Cream Puff)

"This is my modified version of the great tasting Shu Cream recipe (Japanese Cream Puff) that I got at Yum! *You can also use your own cream puff pastry and just use the custard cream I have here!"
photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Pneuma photo by Pneuma
Ready In:
10-12 cream puffs




  • 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!

Questions & Replies

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  1. PKG178
    I didn't want to give a full review, as this is only for the custard filling. Oh boy, oh boy. This stuff is FANTASTIC by itself. It was delicious right off the stove and even better after sitting in the refridgerator overnight. I just had some by itself in a bowl. I added a pinch of salt and a little bit less than the sugar called for. I will give it proper(5! just based on the filling alone! ) stars once I make the cream puffs! Thank you!
  2. rburnham
    Japanese visitors I served this to recognized it immediately, but said the pastry was usually thinner. I would bake it longer than 20 min. (in my oven, anyway), and possibly at a higher temperature. It was pronounced a hit, however. Thanks!
  3. Pneuma
    This reminds me of the Japanese hotcakes we get from the malls wherein the texture is different from other hotcakes we know of. It's like a cross between a soft bread roll and hotcake and it doesn't rise as high as others. The custard cream's delicious and creamy with the right sweetness as I used a blend of real sugar and substitute. I didn't use the optional powdered sugar as the sweetness was just right. After letting DH have one, he gave me this big grin and said, "6 stars!" He immediately followed me, got another 2 and after seeing everything I made(12 mounds) he said I still should have made more! I would have wanted to double the custard to make them look thicker and more catching, but taste wise, they were perfect as it is. For those who like them looking king size, then doubling the custard filling would be an option. The dough is different from other cream puffs, but this is the Japanese version which is also great in itself. Thanks for sharing! Made for PAC Fall 2008.


I'm a lacto-ovo vegetarian with a big love for pasta, rice, dairy, and sweet things. <br> <br><img src= border=0 alt=Photobucket>
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