Japanese Cream Puff
User Reviews
4.6
Japanese Cream Puff
Description
The Japanese Cream Puff recipe centers on making an egg-yolk-based crème pâtissière that combines caster sugar, all-purpose flour, and warm milk. The mixture is cooked gently, whisked consistently until it thickens and firms. Adding butter at the end provides sheen and firmness. After chilling, the cream is piped into choux pastry halves.
The cream puffs themselves are formed by cutting the choux pastry horizontally and filling them with the smooth custard. Powdered sugar dusting adds mild sweetness and a visual accent. The texture is an airy shell with a rich, creamy interior that contrasts nicely.
This dessert is best served after the cream puffs cool completely to maintain crispness. They provide a refined, sweet treat suitable for tea time or dessert.
Preparation tips include warming eggs to room temperature for better mixing and avoiding opening the oven door early during baking to keep puffs from collapsing. Cooling fully before filling preserves texture and lightness in the finished cream puffs.
Ingredients
Crème Pâtissière (Filling) (Adapted from The Little Teochew)
- 2 egg yolk
- 1/4 cup (60g) caster sugar
- 2 tablespoons (20g) all-purpose flour
- 1 cup (200ml) milk
- 1 tablespoon (14g) butter for additional shine and firmness
Instructions
Crème Pâtissière (Filling)
- Whisk egg yolks and sugar in a saucepan. Sift the all-purpose flour into the egg mixture, and mix well.
- Pour the warm milk into the egg mixture, whisking consistently until well incorporated.
- Whisk the mixture over medium heat until it thickens and firm up. Remove the heat and whisk in butter.
- Transfer the creme to a bowl, and cover it with plastic wrap. Refrigerate until ready to use. Transfer the creme into a piping bag before assembling.
- To make the cream puffs, cut the puff half horizontally. Pipe the creme on the bottom part of the puff and cover it with the top part. Serve the cream puff with powdered sugar dusting on top.
Notes
- Let eggs come to room temperature before mixing for smoother batter and lighter cream puffs.
- Cool pastry dough before adding eggs to prevent cooking them prematurely.
- Avoid opening the oven door in the first 10-15 minutes of baking to prevent puffs from deflating.
- Allow cream puffs to cool completely before filling to keep pastry crisp and avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Serving | 8pieces | |
| Calories | 602kcal | 30% |
| Carbohydrates | 87g | 29% |
| Protein | 24g | 48% |
| Fat | 61g | 94% |
| Saturated Fat | 34g | 170% |
| Cholesterol | 652mg | 217% |
| Sodium | 510mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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