Cream Puffs are called Shu Cream in Japan, and my favorite kind of Shu Cream are the ones with a Crispy Shell, called Pie Shu. To make cream puffs, simply whip 2 cups of heavy cream with a teaspoon of vanilla extract and 2 to 3 tablespoons confectioners' sugar. This recipe is fairly simple and tastes great! Slice each pastry in half. It’s a simple choux dough, the same dough that is used to make eclairs. Since I always make them around the holidays with so many other things to do, can I make the shells and freeze them for another time. 2. Make cream puffs fit for a bakery in the comfort of your own kitchen. Reply Angela Arnone December 26, 2015 at 12:19 PM. For more flavor, place a few fresh berries in the pastry shell before topping with stiff whipped cream. Remove from heat. I love making the cream puffs. In a separate bowl, beat whipping cream until soft peaks form. These simply delicious cream puffs are no exception. Beard Papa's is a famous Japanese Cream Puff chain which has spread from Japan to several other countries. Beat in eggs (1 or 2 at a time is easiest). There are a few recipes from my vintage orange Betty Crocker cookbook that really standout to me as being a part of my childhood. Replace the shell's top, and sprinkle with a dusting of confectioners' sugar before serving. Stir in flour over low heat about 1 minute or until mixture forms ball. Remove from heat; stir in confectioners' sugar and milk. Beat until smooth. In medium sauce pan, combine shortening, salt and boiling water and heat until the entire mixture boils, Reduce heat add flour all at once and stir vigorously until mixture forms a ball remove from heat and add eggs one at a time beating thoroughly after each addition, continue beating until mixture is thick and shiny and pulls away form the spoon https://www.tasteofhome.com/collection/best-recipes-for-cream-puffs For Cream Filling: In a medium bowl, beat pudding mix and milk together with an electric mixer on medium-high speed; set aside. Melt unsweetened chocolate and butter over low heat. 1. STEP 1. Drop on ungreased baking sheet. Spoon or pipe the filling into each pastry shell. To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. The consistency should be a good one for "drizzling" the icing over the cream puffs. (By teaspoons up to ¼ cup depending on size of puff desired). Basic four ingredient dough Cream Puffs recipe for soft, puffy shells ready to be filled with whipped cream or any of your favorite fillings! How to Assemble Cream Puffs. Place the tops back on and sprinkle generously with powdered sugar. Cream Puffs: Bring water and butter to a rolling boil. Refrigerate the cream puffs until ready to serve! OPTIONAL: Drizzle chocolate sauce over each cream puff before serving for extra decadence! STEP 3. STEP 2. This is my own recipe for the Cream Puff Shells. I know this video isn’t of these cream puffs but I just want to show you how easy the dough is to make for the shells. I have 1 problem. The French may have invented Choix pastry but Japanese Patisseries have perfected it.