How to Make Japanese Choux Cream (Cream Puffs)

Japanese choux cream, or cream puffs, is a beloved dessert with French roots that has firmly established itself in Japanese culinary culture. These pastries feature a crisp, golden-brown shell and a luscious filling of custard blended with whipped cream, creating a smooth and airy delight. This guide simplifies the process of crafting these exquisite treats at home, even for beginners.

The term “chou cream” comes from the French word chou, meaning "cabbage," as the pastries resemble small cabbages. Introduced to Japan in the late 19th century, these sweets gained popularity in the 1950s, thanks to refrigeration advancements. Now, they are a staple in bakeries, convenience stores, and dessert shops across Japan.

By blending custard with whipped cream, Japanese choux cream achieves a delicate balance between richness and lightness, making it irresistible. Despite their gourmet appearance, these pastries are surprisingly easy to make with a few tricks.

• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6
• Difficulty: Medium

For the Shell:

• 80ml water
• 50g butter
• 60g all-purpose flour
• 2 large eggs

For the Filling:

• 150ml whole milk
• 40g sugar
• 2 egg yolks
• 15g cornstarch
• 150g heavy cream
• 20g sugar

1. Use Quality Ingredients: The texture of your flour and freshness of your dairy products play a significant role in achieving the light and airy shell.
2. Work Quickly: The dough must remain warm when transferred to the oven to achieve proper puffing.
3. Don’t Open the Oven: Avoid peeking while the puffs are baking to prevent collapse.

Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper and mark circles using a floured cup for even spacing. Sift the flour and prepare your pastry bag with a round nozzle. Keep a spray bottle of water handy for later use.

Pro Tip: Plan ahead to work efficiently, as timing is crucial for cream puff success.

• Heat milk in a saucepan to about 70°C, ensuring it doesn’t boil.
• In a bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix thoroughly. Gradually incorporate the warm milk, stirring constantly.
• Strain the mixture back into the saucepan and cook over medium heat, stirring until thickened. Add vanilla extract, mix well, and chill the custard completely.

Pro Tip: Wrapping the custard in plastic wrap prevents a skin from forming.

• Combine butter and water in a heatproof bowl, then microwave until the butter melts.
• Add all the flour at once and mix quickly until smooth. Microwave again for 30 seconds and stir thoroughly.
• Gradually incorporate beaten eggs, mixing until the dough forms an isosceles triangle shape when lifted.

Pro Tip: The dough's consistency determines whether your puffs rise properly, so add eggs carefully.

Transfer the dough to a pastry bag. Pipe rounds onto the prepared tray, following the marked circles. Mist the rounds lightly with water and smooth any peaks with a fork dipped in water for a uniform finish.

Bake in the preheated oven for about 35 minutes, or until golden brown with visible cracks. Do not open the oven until the pastries are fully set, as sudden temperature changes can ruin the puff.

Whisk heavy cream with sugar until stiff peaks form. The texture should be firm enough to hold its shape when piped.

Pro Tip: Chill the whisk and bowl before whipping for better results.

Beat the custard cream until smooth, then gently fold in the whipped cream. Transfer the mixture to a pastry bag fitted with a star nozzle. Slice each pastry diagonally and pipe the cream generously into the opening.

For an elegant touch, dust the filled cream puffs with powdered sugar before serving.

Homemade Japanese choux cream is a rewarding dessert that combines crisp textures with creamy indulgence. With this step-by-step guide, you can recreate this iconic pastry in your kitchen and impress friends and family with your baking skills!