Shu Cream

Cream Puffs are called Shu Cream in Japan. I have attempted this recipe for numerous time and were rather successful each time. Control the sweetness by adjusting the amount of sugar to custard cream recipe.

Ingredients:

Puff

* 45g butter
* 2 tsp sugar
* 125ml water
* 60g flour
* 2 eggs

Custard Cream

* 2 tbsps flour (sifted)
* 1/2 cup sugar
* 1 cup milk (warmed)
* 2 egg yolks
* 1 tbsp melted butter

Preheat the oven to 190 C. Whisk the eggs in a bowl. Combine butter, sugar, and water in a pan and bring to a boil. Add flour in the mixture and stir quickly. Remove the mixture from heat and add eggs slowly in the mixture. Mix well. Put the dough in a piping bag to squeeze out as small mounds. Make 8 or 9 mounds of dough on an oven pan. Bake them in the oven for 30 minutes. Cool the puffs and make a horizontal slit on the puff.

For custard cream, mix egg yolks and sugar in a pan. Add sifted flour in the pan and mix well. Next, add warm milk in the pan gradually. Place the pan on low heat and stir the mixture constantly. When mixture thickened, stop the heat and add melted butter. Stir well and let the custard cream cool down.

Using a piping bag, fill the puffs with custard cream through the slit of the puff. Sprinkle with powdered sugar.