Japanese Cream Puff
Japanese cream puff is a light, crispy pastry filled with delicious pastry cream filling. With its perfect blend of a crunchy shell and a rich, smooth center, it’s a must-try for dessert lovers everywhere.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons (40g) butter
- 2 teaspoon (10g) sugar
- 1/2 cup (100ml) water
- 1/2 cup (60g) all-purpose flour
- 2 small eggs
- 2 egg yolks
- 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
- 1
Preheat the oven to 400°F (200°C). Put butter, sugar, and water in a saucepan on low heat. Turn off the heat once the butter has melted.
- 2
Add in the flour. Stir quickly until the dough is formed and does not stick to the saucepan. Let cook for about 1-2 minutes to dry up the water a little bit.
- 3
Remove the saucepan from the heat and leave to cool for about 5 minutes. Beat in the eggs one at a time using an electronic mixer (low speed) or a hand mixer until the mixture is well combined and sticky.
- 4
Scoop the dough into a piping bag. Squeeze and pipe the dough onto a greased baking sheet or silicone mat. Leave enough room in between each pastry. The dough should make 8 large puffs.
- 5
Bake in a preheated oven at 392°F (200°C) for about 10 minutes, then lower the temperature to 374°F (190°C) for 10 minutes. Once the puffs turn golden brown, switch the temperature to 356°F (180°C) and bake for 5 minutes. Remove from oven and serve warm.
- 6
Crème Pâtissière (Filling)