Japanese Crispy Cream Puff Shells Shu Cream
The french may have invented choix pastry but japanese patisseries have perfected it. cream puffs are called shu cream" in japan
Steps
Top crust dough: melt butter in a small saucepan , stir in sugar , then flour.
Cream puff shells: place butter , salt and water in a large saucepan over high heat.
When butter is melted and it starts to boil , remove from heat and immediately.
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.
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.
Place thin discs of top crust dough on top of each.
Immediately bake in a very hot oven 410-430 degrees f , 25-30min until well puffed and browned then down to 210 degrees f for 40 min or more to dry.
Ingredients
and my favorite kind of shu cream are the ones with a crispy shell