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Japanese Crispy Cream Puff Shells (Shu Cream)
At a Glance
- Total
- 1 hr 30 min
- Servings
- 24.00 Cream Puff Shells
Categories
- Dessert
- Japanese
- Baking
Dietary
- Vegetarian
Allergens
- Milk
- Eggs
- Wheat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Japanese Crispy Cream Puff Shells (Shu Cream) brings together 4 ounces butter, 1 cup water, 1 1/2 cups all-purpose flour, sifted in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Saucepan, wooden spoon, mixing bowl, whisk, piping bag, parchment-lined baking tray, oven
Ingredients
- 4 ounces butter
- 1 cup water
- 1 1/2 cups all-purpose flour, sifted
- 5 eggs
- 1 pinch salt
- 1 ounce butter
- 1/3 cup powdered sugar
- 1/3 cup all-purpose flour
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Instructions
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.
Keep Cooking
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