JAPANESE CREAM PUFF

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

I feel like baking today & kids have been begging for something special from my oven.

 ".. perhaps Cream Puff", they said.

Cream Puff recipe is nothing new to me.. I have even posted an entry about the choux pastry. 

Kindly direct to my previous entry on Cream Puff.

I am a great fan of Little Japan Mama's Japanese Cream Puff.

 I fall in love with all her posts about her Japanese Cream Puff. 

Even though I've never taste her cream puff, but I m always craving for her photos of d Japanese Cream Puff.

This recipe was copy & paste from the kitchen of Little Japan Mama.

ogyep also noticed that Kak Azlita Aziz of Masam Manis also had tried out d recipe.

Kindly arrange your time, utensils & ingredients as follows:

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  Prepare Pai-Shuu Crust Dough if desired
• STEP 3:  When everything's ready, make the Cream Puff Shells
• STEP 4:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Let us prepare d Custard Cream first.

Custard creme

Ingredients :

1/2 cup flour

1/2 cup sugar

3 egg yolks

3 cups milk

40g real butter

1/2 or 1 vanilla bean (Vanilla extract will do)

+/- a cup of whipped fresh cream

Method :

1. Using a whisk, Combine flour and sugar,

2. add:  2 egg yolks and a small amount of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.

3. stir over medium heat, till it thickens. Remove from heat.

4. mix in 40g real butter

5. allow to cool with plastic wrap on surface to prevent a skin. Refrigerate until cold.

6. If you like, beat cold custard cream until smooth and then add a cup of whipped fresh cream

Custard Cream is ready. Set aside to cool.

Next, lets prepare d Pai-Shuu Crust.

Pai-Shuu (Pie Choix - Japanese use the word "pie" for what American Beard Papa's calls "cookie")

Pai-Shuu Crust:

Ingredients :

30g butter

1/3 cup icing sugar (powdered sugar)

1/3 cup SR flour (OR plain flour with 

1/2 tsp baking powder (or a pinch bicarb soda)

Method :

1.  Gently melt butter (microwave or small saucepan)

2.  Stir in Sugar and Flour

d pai-shuu crust disc on d choux pastry. Ready to oven..

Sugar dusted cream puff

Pai Shuu Crust Cream Puffs

Ingredients :

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted

5 eggs

1/4 tsp salt

1 tsp sugar 

Method:

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. 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.

4. 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, to make them taller and rough-surfaced.

5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.(oven MUST be well pre-heated) (esp with these big puffs, don't turn the heat down early, they fell when I did that! wait until they're well puffed and the colour is fully developed.)

Hot in d oven

Ready to b served.. D plain Japanese Cream Puff
The taste is absolutely great.. The cream custard is so creamy..
I m still not satisfied with the overall result of the look & appearance of the puff..
May b I should spare another time for another trial..
PRACTICE MADE PERFECT..
Or may b can get Ms Little Japan Mama to give some advice.