Japanese Crispy Cream Puff Shells (Shu Cream) Recipe
Are you a puff lover? Whether it's creamy durian puffs or the classic chocolate eclairs, puff pastries are absolutely delicious and versatile indulgences. These Japanese Custard Puffs (also known as Shu or Choux) are baked choux pastries with sweet, crackly, crunchy cookies topping and filled with custard and whipped cream in the centre. If you're not a fan of cooking with cream, fret not! The whole process to make these Japanese cream puffs is extremely short. Choux pastry comes together in about 10-15 minutes. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up. The pastry shell and the crackly top is actually created separated then laid on top of each other. This recipe makes 24 pieces of light, sweet, crackly puffs, and enough coconut custard cream to fill the shells. Looking for more Japanese treats to make? Try this simple Ichigo (strawberry) mochi recipe. If you're feeling experimental, try out different sweet fillings such as Strawberry Jam, Nutella or Peanut Buttercream. Or if you simply prefer savoury puffs, then check out this simple Cheese Herb Puffs Recipe which you can make to complement any main savoury protein!

Ingredients

For the Craquelin Topping
  45 g unsalted butter
  50 g sugar
  45 g plain flour
For Choux Pastry
  113 g water
  55 g salted butter
  75 g plain flour
  2 large sized eggs
  1 tbsp sugar
For the coconut custard cream
  13 g custard powder
  25 g caster sugar
  125 g light coconut milk
  50 g cream

Instructions

TO MAKE CRAQUELIN TOPPING
1

Mix together butter and sugar.

2

Fold in plain flour.

3

Transfer the dough onto a clean plastic sheet. Roll the dough into a log and keep in freezer to set.

TO MAKE CHOUX PASTRY
4

Preheat oven to 180 deg C first. Boil water and salted butter until melted. Bring mixture to a simmer and reduce heat to low.

5

Once heat is low, add in flour and sugar. Stir vigorously until dough is formed. Make sure flour is completely incorporated.

6

Transfer the dough into a Kenwood Kflex mixing bowl attached with a creaming beater. Allow your dough to cool down for a few minutes before adding eggs. Once cool, gradually mix in eggs, one at a time until combined.

7

Cream for another 5 minutes until smooth, transfer the mixture into a pipping bag fitted with a small round nozzle.

8

But before you pipe the dough onto the parchment paper, moisten it with water. Pipe on your paper and top the dough with with sliced craquelin dough (3 gram) each.

9

Bake in preheated oven of 180 degrees Celsius until cooked.

10

Cut half and fill in with custard cream

TO MAKE COCONUT CUSTARD CREAM
11

Dissolve custard powder, caster sugar into light coconut milk.

12

Stir until thicken, allow to cool. Beat in cream, and transfer into piping bag.