Japanese Crispy Cream Puff Shells (Shu Cream) – a delicious recipe with butter, water, flour, eggs, salt, Crust. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
2
Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
3
When butter is melted and it starts to boil, remove from heat and Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
4
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.
5
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.
6
Place thin discs of Top Crust Dough (from step 1) on top of each.
7
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.
672
kcal
Calories
42
g
Fat
53
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ounces butter, 1 cup water, 1 1/2 cups all-purpose flour, sifted, 5 eggs, and more.
Yes, Japanese Crispy Cream Puff Shells (Shu Cream) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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