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Monday, June 7, 2010

Simple Shu Cream

School holidays have kicked off officially today and we (me and the two babes) are feeling so free and easy.....we slept in till 8+ (unlike usual @7am), we didn't have to rush for showers or relaxed that I could only think of baking something light and easy......and thus, these mini puffs!!!! Also known as 'Shu Cream' in Japan, these are what we know as cream puffs with custard filling.
If I had known how easy it was to make these, I would not have spent so much buying Beard Papa's cream puffs from Mid Valley most times I am there! In fact, taste-wise, sis and her boyfriend said these taste better! Ahah!! And see how these two tried to finish the 1st batch of mini puffs at one go??? Goodness.....and my fussy-eater Kyra prefers her puffs au naturel, WITHOUT any filling! That's so her....haha.....
I ran out of eggs, so Sis#3 got me more to make more of these to bring home! Quickly, I whipped up another 36 medium ones so Dad and Sis#2 could try em when they are back from work later!

Anyways.....for those who love 'Shu Cream' aka Cream Puffs like we's the recipe I used:


  • 3 tbsp butter
  • 2 tsp sugar
  • 1/2 cup water
  • 1/2 cup flour
  • 1 1/2 eggs - 2 eggs
  • For custard cream filling:
  • 2 tbsps flour
  • 1/2 cup sugar (I used only 1/4 cup but my sis#2 still thought this is a bit too sweet, so the next time I make these, I'm probably gonna use just 1/8 cup :O )
  • 1 cup milk
  • 2 egg yolks
  • 1 tbsp melted butter
  • *powdered sugar
  • 1 tsp vanilla essence (optional)


Preheat the oven to 375 degrees F. Beat eggs in a bowl.
Put butter, sugar, and water in a pan and bring to a boil.
Add flour in the butter mixture and stir quickly. Stop the heat.
Add eggs slowly in the mixture and mix well.
Put the dough in a plastic bag to squeeze out as small mounds.
Make mounds of dough on an oven pan.
Bake them in the 375 degree F oven for 30 minutes.
Cool the puffs and cut them in halves horizontally.

Make custard cream as follows:
Mix egg yolks and sugar in a pan.
Add sifted flour in the pan and mix well.
Add warm milk in the pan gradually.
Place the pan on low heat and stir the mixture constantly until thickened.
Stop the heat and add melted butter and stir well.
Cool the custard cream. Fill the bottom halves of puffs with custard cream and place the top halves. Sprinkle with powdered sugar.

*Makes 24 mini puffs, or 18 medium puffs, depends!
And, oohhh...btw, u're supposed to flatten the "TIP" of the piped mounds so it'll turn out looking more like the NORMAL cream puffs...LOL! I didn't coz I think it looks cute this way.....since it's sooooo eenie mini anyway.....(if I were to make bigger ones, I'd flatten it though....else, it might look like.... P**) LOL!

Puff puff awayyyyyy!!!!