Japanese Shu Cream
A delicate Japanese pastry, shu cream features a choux shell filled with sweet cream and dusted with powdered sugar.
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Instructions
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Preheat the oven to 375 F and line a baking sheet with parchment paper.
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Beat the eggs in a small bowl and set aside.
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Boil butter, sugar, and water in a pan over medium heat.
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Stir in flour quickly until fully incorporated, then remove the pan from heat.
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Gradually add the beaten eggs to the dough, stirring thoroughly with a wooden spoon until smooth and pliable.
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Fill a piping bag with dough, then pipe 8 small mounds onto the baking sheet and smooth their surfaces with wet hands.
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Bake for 30 minutes, then cool the pastry puffs on a rack and cut them in half horizontally.
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For the custard, combine egg yolks and sugar in a medium pan, then mix in flour.
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Gradually stir warm milk into the egg mixture.
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Cook over low heat, stirring constantly for 5 to 7 minutes until thickened, then remove from heat and mix in melted butter.
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Cover the custard with plastic wrap and let it cool.
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Fill the bottom pastry halves with custard cream and cover with the top halves.
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Dust the assembled cream puffs with confectioners' sugar.