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Japanese Cream Puffs

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Light and airy Japanese cream puffs filled with luscious pastry cream, perfect for any occasion.

Ingredients

Scale
  • 3 tablespoons (40g) butter
  • 2 teaspoons (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 (for pastry cream)
  • 1 cup (200ml) milk
  • 1 tablespoon (14g) butter (for filling)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Combine butter, sugar, and water in a saucepan over medium heat until boiling.
  3. Add the flour all at once and stir until a ball forms, about 2–3 minutes.
  4. Remove from heat and cool for 5 minutes.
  5. Incorporate eggs one at a time, stirring until smooth and glossy.
  6. Transfer to a piping bag and pipe onto a lined baking sheet.
  7. Brush with egg wash for gloss, if desired.
  8. Bake for 20-25 minutes until golden brown.
  9. Combine milk and half the caster sugar in a saucepan over medium heat to simmer.
  10. Whisk egg yolks, remaining sugar, and 2 tablespoons flour in a bowl.
  11. Slowly pour hot milk into the egg mixture, whisking continuously.
  12. Cook the mixture back in the saucepan until thick, about 3-5 minutes.
  13. Whisk in 1 tablespoon of butter and strain through a sieve.
  14. Cool the pastry cream covered with plastic wrap.
  15. Make a slit in each cooled puff and fill with pastry cream using a piping bag.
  16. Dust with powdered sugar or dip in chocolate if desired.

Notes

Make sure not to open the oven door early for the best puff rise.

Nutrition

Keywords: cream puffs, Japanese dessert, choux pastry, pastry cream, baking

Find it online: https://ivoryapron.com/japanese-cream-puff-30-minute-fluffy-choux-recipe/