This delicious Japanese Cream Puffsrecipe is a great way to use up leftover puff pastry. We will be making cream puffs that use the good bits from our puff pastry. This delicious recipe will be sure to impress the right person this holiday season. It’s perfect for a dinner party, or it can be eaten as a dessert on its own.
Japanese Cream Puffs recipes are a great way to use up leftover bread dough or fresh bread for a quick and delicious snack. This recipe is the classic cream puff recipe, but it is enhanced with a fun new twist. It’s an adorable creation that’s perfect for any occasion – from a party to a family get-together.
Japanese Cream Puffs are a tasty treat, and they’re easy to make. Cream Puff recipes will be sprinkled with butter, powdered sugar, blueberry, lemon, and vanilla extracts. Cream puffs can be fluffy and airy, a little dry, and a lot juicy. They can be served at any time of day, or stored and made into a freezer-friendly dessert.
How To Make Cream Puffs
Japanese Cream Puffs are a type of pastry that is characterized by their soft and light texture. They are very easy to make, especially if you have a pastry dough ready, and can be filled with sweet or savory fillings. Some of the common ingredients of this delightful treat include butter, flour, eggs, and double cream The end result has to be flaky, creamy, and delicious.
Ingredients
For the craquelin:
- 85 gram unsalted butter
- 100 gram sugar
- 100 gram flour
For the choux pastry:
- 65 gram all-purpose flour
- ½ teaspoon granulated white sugar
- ¼ teaspoon salt
- 60 gram unsalted butter cut into pieces
- ½ cup 120 ml water
- 2 large eggs lightly beaten
For the filling:
- 200 ml heavy cream or double cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Step By Step Instructions To Make Cream Puffs
For the craquelin:
Step 1
Mix the sugar and flour with the butter that has been kept at room temperature.
Step 2
Roll the dough to 3mm thickness and freeze it in a freezer bag or between two parchment papers. When ready to bake, keep the choux in the freezer.
For the choux pastry:
Step 1
Place rack in center of the oven and preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet by lining it with parchment paper or lightly buttering or spraying it with a nonstick vegetable spray.
Step 2
Sift or whisk the flour, sugar, and salt together in a bowl.
Step 3
Over medium-high heat, bring the butter and water to a boil. Reduce the amount of evaporation by melting the butter before boiling the water.
Step 4
Add all the flour mixture at once to the pan and stir until well combined.
Step 5
Remove from heat. Stir the dough constantly until it forms a thick smooth ball and comes away from the sides of the pan (about 1-2 minutes).
Step 6
To release the steam from the dough, use a hand mixer or electric mixer on low speed (about a minute). Add the lightly beaten eggs to the dough once it is lukewarm (the dough will separate and then come together) and beat until smooth (the dough will fall from a spoon in a thick ribbon).
Step 7
Put the pastry in a piping bag and pipe balls that are 3 to 3.5 cm in diameter.
Place the craquelin on the pastry after you take it out of the freezer and cut it into circles. The cookie cutter I used was 3cm in diameter.
Step 8
When the bread has baked for 15 minutes, reduce the oven’s temperature to 350 degrees F (180 degrees C). Once the shells are nice amber color, bake them for another 30 to 35 minutes.
Whipped Cream:
Step 1
Stir the whipping cream, vanilla extract, sugar, and vanilla extract together in a large mixing bowl. For at least 15 minutes, chill the bowl and whisk in the refrigerator. After the cream has been chilled, whip it until stiff peaks form.
To Assemble:
Step 1
Using whipped cream, fill (or pipe) the pastry shells. On top of the whipped cream, place the top half of the pastry shell. You can store leftover Cream Puffs in the refrigerator.
Conclusion
We hope you enjoyed our article on the Japanese Cream Puffs recipe. Cream Puffs are a unique dessert that looks like small pillow cushions. They are filled with sweet cream, and the outer dough is thin, light, and flaky. We always love to hear back from our readers, so feel free to leave us a comment if you have any other questions or comments. We hope this post was helpful, and again, thank you for reading.
More Delicious Recipes
- Air Fryer Potato Cubes Recipe
- Nutella and Peanut Butter Sandwich Recipe
- Garlic Parmesan Buffalo Wings Recipe
- Carrabba’s Chicken Parmesan Recipe
- Strawberry Peanut Butter Smoothie Recipe
Japanese Cream Puffs Recipe
Ingredients
For the craquelin:
- 85 gram unsalted butter
- 100 gram sugar
- 100 gram flour
For the choux pastry:
- 65 gram all-purpose flour
- ½ teaspoon granulated white sugar
- ¼ teaspoon salt
- 60 gram unsalted butter cut into pieces
- ½ cup 120 ml water
- 2 large eggs lightly beaten
For the filling:
- 200 ml heavy cream or double cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Mix the sugar and flour with the butter that has been kept at room temperature.
- Roll the dough to 3mm thickness and freeze it in a freezer bag or between two parchment papers. When ready to bake, keep the choux in the freezer.
For the choux pastry:
- Place rack in center of the oven and preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet by lining it with parchment paper or lightly buttering or spraying it with a nonstick vegetable spray.
- Sift or whisk the flour, sugar, and salt together in a bowl.
- Over medium-high heat, bring the butter and water to a boil. Reduce the amount of evaporation by melting the butter before boiling the water.
- Add all the flour mixture at once to the pan and stir until well combined.
- Remove from heat. Stir the dough constantly until it forms a thick smooth ball and comes away from the sides of the pan (about 1-2 minutes).
- To release the steam from the dough, use a hand mixer or electric mixer on low speed (about a minute). Add the lightly beaten eggs to the dough once it is lukewarm (the dough will separate and then come together) and beat until smooth (the dough will fall from a spoon in a thick ribbon).
- Put the pastry in a piping bag and pipe balls that are 3 to 3.5 cm in diameter.Place the craquelin on the pastry after you take it out of the freezer and cut it into circles. The cookie cutter I used was 3cm in diameter
- When the bread has baked for 15 minutes, reduce the oven's temperature to 350 degrees F (180 degrees C). Once the shells are nice amber color, bake them for another 30 to 35 minutes.
Whipped Cream:
- Stir the whipping cream, vanilla extract, sugar, and vanilla extract together in a large mixing bowl. For at least 15 minutes, chill the bowl and whisk in the refrigerator. After the cream has been chilled, whip it until stiff peaks form.
To Assemble:
- Using whipped cream, fill (or pipe) the pastry shells. On top of the whipped cream, place the top half of the pastry shell. You can store leftover Cream Puffs in the refrigerator.