Wednesday, August 10, 2011

Crispy Shell Pai Shu Cream Puffs Recipe ☆ US cups and ounces


Click Here for this Recipe with Metric Cups, Grams and Degrees Celcius. <-Also see this link for more important tips about this recipe.
Pai Shu Cream Puffs (24 large)


Cream Puff Pastry (Choux)
4 oz butter (regular, salted)
1 cup water
1 1/2 cups plain flour, sifted
5 eggs

pinch salt


Custard creme:
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk (100% milk, around 3.6% fat)
1 oz butter
1 vanilla bean OR Vanilla extract
+/- a cup of whipped fresh cream


Pai-Shuu Crust:
1 oz butter
1/3 cup icing sugar (powdered sugar)
1/3 cup flour
  • STEP 1:  Make Custard Cream several hours before or the day before
  • STEP 2:  Prepare Pai-Shuu Crust Dough if desired
  • STEP 3:  When everything's ready, make the Cream Puff Pastry
Custard Cream
1. Using a whisk, Combine flour and sugar, 
2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.
3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.
4. Stir in 1 oz real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.
+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.


Pai-Shuu Crust
1.  Melt Butter in a small saucepan
2.  Stir in Sugar, then flour.


Cream Puff Pastry
1. 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...
2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
3. Add eggs one at a time, beating well with a wooden spoon before adding the next egg.
4. 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, to make them taller and rough-surfaced.
5.  Place discs of Pai-Shuu Crust Dough on top.
6.  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.
7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.
When I go to Japan, one thing I must always have is a shu-cream (Japanese Cream Puff).  
I think they have to be my number 1 favorite sweet.
And in Japan they generally cost 150-200 yen ($1.80)
...which is a much more appetizing price than around 
$3 at Beard Papa's in Australia.
And, the ones in Japan seemed to be tastier.
 This patisserie was in Saitama...the Kamadashi Pai Shu-cream (cream puff) was amazing...as they all are...
So a few years ago 
I got out my (Japanese) mum's old handwritten cookbook and 
started making cream puffs at home.
After a few batches and adjustments I came up with my own recipe.

This is the one my friends keep begging me to make again...and again...
but I do it, cos I love them, and...
I'm still addicted, myself...

 Today I thought I'd make a US recipe.

So next time, you can be the one making it for me! YAY!!

44 comments:

  1. I just tried your pai-shu recipe this morning! Sadly, mine turned out as flat as pancakes :( Do you have any advice? Otherwise, they are still yummy!

    ReplyDelete
    Replies
    1. Hi Hiraganamama♡ Sorry to hear that><; Actually it's pretty easy to do. In my early shu cream experiences I did that a few times and I think I know just about every mistake that can possibly be made. There are a few points that are vital to getting the cream puff magic right.

      1. Add the flour to the butter/water mixture when it's still at boiling temperature, and as you mix, it slightly cooks the flour and makes it a very firm ball.
      2. Beat in each egg really well before adding the next egg.
      3. I use eggs from the fridge, they cool the mixture slightly as you beat them in.
      4. As soon as you've piped the pastry onto the tray, place it in the very hot oven immediately (so that the pastry blobs don't droop), and quickly, so that the oven temperature doesn't drop.
      5. If you've done everything else right it must just be the egg size is different. I used 58-59g eggs. If the volume of egg is too much it may make the pastry too runny. When you get to the 4th egg, consider "will adding one more egg make it too runny?" If so, leave it out or add half an egg.

      I hope this helps and your next batch turn out even better than mine!☆

      Delete
    2. Thank you!! I was thinking #5 too. I shouldn't have added the 5th egg. Your recipe is worth trying again! My family loved them, even though they were flat :)

      Delete
    3. Thanks! I just thought of one more thing. Was the pastry warm/hot when you were piping it onto the tray? That might make it runnier. When I make them, the pastry is just lukewarm to air temperature at that stage. Perhaps after mixing in the flour, let it cool a minute or so before adding the eggs. Do you know what size standard eggs are there? Mine are 2oz. Actually, I really want to figure this out, because I can't go to the US to try out my recipe there! I made this recipe by calculating the equivalent amounts to what I was using, into US measurements.

      Delete
    4. dear Shinobu,
      Can the cream puff baked by microwave....just asking...

      Delete
  2. I'll be making this for a valentine's day dinner this weekend; hopefully it turns out right. I have tried other recipes but never seen one that has a pai-shuu crust. Are we supposed to roll the pai shu crust out? I would really like to see if there is a difference in the taste of the puff with the crust on top :) I'm excited to make this!

    ReplyDelete
    Replies
    1. Hi Larita, I just press small discs of the pai-shuu crust pastry in my hand, however you can roll it out and cut it if you prefer. The crust on top has a sweet crispiness and if you have a look at my photos it breaks up and spreads all over the outer surface of the cream puff. It's a bit like the cream puff equivalent of melon-pan. My Russian friend makes delicious profiteroles which are soft and cloud-like, so the difference with my cream puffs is they are crispy, which I think contrasts well with the custard cream filling. When adding the eggs, be careful on the last egg to make sure it's not going too runny, I just heard from hiraganamama that hers turned out too runny, so please let me know how yours goes, (I guess our eggs or other ingredients might possibly be a little different here?) Please let me know how it goes, and if you like, post your photo on the facebook page ^_^

      Delete
  3. Hi Shinobu, it's me again Ems..just wondering if i can just use a spoon in placing the pastry dough onto the sheet instead of using a piping bag? Will there be any effect to the outcome of the pastry puff? Thanks!!!

    ReplyDelete
    Replies
    1. Hi Ems, I think that should be fine using a spoon. I always pipe them, but a friend of mine makes profiteroles by spooning onto the sheet, so... I think it should be fine. Let me know how it goes, and see the tips I wrote in my reply to Hiraganamama and Larita. Good luck! ^_^

      Delete
  4. The cream puffs came out wonderful. I did make the pai shuu crust too early so it hardened but I was able to warm it up by kneading it on the palm of my hand to make it more pliable. I think it's the reason why my crust doesn't look as thin and great as yours. I will also try to use a vanilla bean when creating the custard next time since mine didn't have an amazing vanilla taste because of the extract. I will post a photo soon on facebook :)

    ReplyDelete
  5. Hi, i wanted to ask. When do you put in the Custard Filling? I've looked through a couple of recipes and they usually cut up the pastry and put it in. But your picture seemed like it was already inside. Did you pipe it in the pastry shells before or after baking?

    ReplyDelete
    Replies
    1. Hi Abi! Whether piping or spooning the filling in, it can only be done after the cream puff shells are baked. It is best done just before serving to ensure crispy puffs☆

      Delete
    2. So I would insert the pipe into the un-cooked dough before baking an it'll come out like it already has creme in it? Or make a hole in the baked crust and then pipe it in there, if so how do you know its full???

      Delete
    3. No way! Sorry Abi, was my answer difficult to understand? You cannot put the filling into the dough. You must put the filling in AFTER they are baked and puffed. After baking they have a hollow centre. Leave them to rest after baking, then you can pipe the filling in. You know it's full when no more will go in! Otherwise you can estimate. They don't have to be completely full though, half-full is still delicious☆

      Delete
    4. THANKS ALOT! I can't wait to make them!

      Delete
  6. What do I do with the Pai-Shuu Crust after adding the flour?

    ReplyDelete
    Replies
    1. Hi Kamile, Just leave it until you get to step 5 of the Cream Puff Shell Pastry method.☆

      Delete
    2. Does it turn to dough? If so what do I do with it?

      Delete
    3. Hi Kamile, when you've combined the melted butter, sugar and flour, it should already be like cookie dough. Then, after you've made the cream puff pastry and piped that onto the baking tray, take teaspoon of the cookie dough, press it out thin, and place it on top of one of the mounds of piped cream puff pastry. When it cooks, the cream puff pastry will puff up into a hollow shell and the (cookie dough) pai crust pastry will have spread out and be a sweet crispy shell on top, as you see in the photos.
      I hope this helps you, happy baking!

      Delete
    4. Yes! Yes it does! Thanks alott!!

      Delete
  7. Hi Shinobu, thank you for the recipe. I'll try to make these today for Mother's Day. I wanted to buy vanilla bean on eBay. Please advise which seller you recommend. Thanks.

    ReplyDelete
    Replies
    1. Oh, I just bought the cheapest vanilla beans from India, and they were great. I can't remember which seller I purchased from but here's the url of a similar product/seller to what I bought: http://www.ebay.com.au/itm/12-Indian-ORGANIC-vanilla-beans-pods-15-18cm-grade-/350536306345?pt=AU_Food&hash=item519d978ea9#ht_1829wt_982
      They were about 12 beans for $6 incl shipping, whereas in Australia, vanilla beans cost about the same for just one bean in the supermarkets! (crazy)

      Delete
  8. Hi again, For the custard cream, can mascarpone cheese be used in place of whipped cream. If so, how much? Thanks again.

    Megan from Irvne, California

    ReplyDelete
    Replies
    1. Hi Megan☆ The Whipped Cream is just to make the custard cream lighter if that's your preference. I dont' think mascarpone would have the same result. Anyway, the custard cream really doesn't need whipped cream or anything else added to it, it's delicious by itself!

      Delete
  9. Hello~! I was just wondering about the oven temp. Will it effect it very much if I turn the temp. down? Because I made similiar pastries with a different recipe, and the bottoms burnt in both attempts in my oven at 375 degrees F. I'm a bit scared to attempt the heat you've listed >~< What should I do? I tried lifting the shelf height as well. :/

    ReplyDelete
    Replies
    1. Hi Chainey☆ thanks for you question, what kind of oven do you use? I wonder if there's a problem with the thermostat? I'm sorry, but I've never used your oven or had the problem of the bottoms burning, so I really don't know the answer! My guess would be to preheat the oven to 410°F, then immediately after you put them in, turn it down to 390°F, then after 5 min turn it down to 375°F, (or whatever you feel is appropriate for your oven) and watch them - as soon as they're puffed and browned, turn the temperature right down to 210°F. If you don't have the oven hot enough at the start for choix pastry, they won't puff as well, and might turn out a little flat. Good luck!

      Delete
    2. Thanks Shinobu :) I'll try your recipe sometime this week and I'll make sure to tell you how they turned out! Thanks a bunch!

      Delete
  10. Hi Shinobu, may i know how do you put the custard cream into the pastry crust? :) thanks!

    ReplyDelete
    Replies
    1. You can slice them and spoon it in, or if you have a good piping set, you can poke a hole in the side and pipe it in. Good luck!

      Delete
  11. How long will these cream puffs last without becoming soggy? I know they sell them at shops in Japan and places like Beard Papa's...how do you think they keep them from being soggy?

    ReplyDelete
    Replies
    1. Hi Katie☆ At Beard Papa's in Japan, they store the cream puffs in what looks like a low temperature oven! Then when you buy one, they take it out of the oven, pipe the custard cream in, and give it to you straight away. It's perfectly crisp and delicious! That's the only way to have perfectly crisp cream puffs. If you take your Beard Papa's home and put them in the refrigerator, they'll go soft in no time.
      After filling your cream puffs, they will stay reasonably crisp for several hours. You can leave the shells out in an airtight container (not in the refrigerator) if you want to keep them for the next day, but after filling them, you should eat/serve them as soon as possible. (Of course, keep the custard cream separately in the refrigerator.

      Delete
  12. Hey Shinobu! Thanks for this recipe, my cream puffs are in the oven baking right now. I'm super excited as I'm a big fan of Beard Papa cream puffs. Come on, who isn't? However, since I live in Alaska now, I can't get them except for during visits home to California. I just wanted to tell you that you are missing the tsp of sugar in your American measurement version for the Cream Puff Pastry Dough. I noticed it is on your metric version, but not here. (hugs) Thanks again!

    ReplyDelete
    Replies
    1. Hi jenicini, thanks for letting me know!

      Delete
  13. This recipe is AMAZING!! I failed on my previous batches using 2 other recipes that I found online and cookbook. But this one comes out looks & tastes wonderful!! THANK YOU SO MUCH!! xxx

    ReplyDelete
    Replies
    1. One note tho, I baked in a fan forced oven so I played with the temperature and time a little bit.

      My shells are around 8-9cm big and I baked at 200C Fan oven for about 15 minutes then I turned it down to 100C Fan for another 30 minutes when I saw them raised fully and start browning. :)

      Delete
  14. Hi shinobu, the bottom of my cream puff was turned very brown
    but I followed the given temperature, is the temperature depends on
    the type of the oven i used?

    ReplyDelete
    Replies
    1. Hi Zara, yes, I've heard this comment from a few people, although it's never happened to me. I guess try to adjust the oven rack height and or temperature to try to avoid burnt bottoms. Good luck!

      Delete
  15. Hi... how big did you pipe the choux? And may i know is it possible to halve the recipe?

    ReplyDelete
  16. My Pai Shuu crust was crumby. What did I do wrong?

    ReplyDelete
  17. First time making puffs and they turned out delicious! The Pai Shuu is an amazing touch, which Beard Papa's here in the Northern California doesn't seem to have. I probably overbaked it a little as the shell is just a touch more crunchy and hard than Beard Papa's. That said, I cut open 2 puffs and both were hollow! Yay! Just in case it will help others:
    - the recipe ended up making about 22 small (not bite sized) to medium sized puffs for me (I used the 2 spoon method so I eyeballed it to make roughly same size shells)
    - I baked at 420F for 20mintues, opened oven to release some heat and baked another 15 minutes at 210F. I got worried about it getting too burnt and hard so removed it early
    - I reduced the amount of flour for the Pai Shuu since it looked like it was getting too try - turned out great!
    - Also, for Pai Shuu, you have to use powdered sugar (I made 1 batch with granulated sugar with addition of corn starch - didn't work; it was way too dry and grainy)

    Good luck everyone!
    -jen

    ReplyDelete
  18. Hi there im looking forward to use ur recipe...but im thinking of making a lot for a birthday party..my oven only fits 9 cream puffs at a time...what is ur suggestion to make a big batch at a time?

    ReplyDelete
    Replies
    1. Hi, I'm sorry I don't really have any advice for a small oven, I just hope they turn out alright!

      Delete
  19. Hi. i tried making the pai shu and it didn't turn out like yours :( mine was way too dry and crumby. i tried adding more butter, but then it didn't seem like it was turning into a cookie dough. it was more like a cheesecake base consistency. do you have any advice for this? also do you leave it on the heat when stirring the sugar and flour into the butter? thanks :)

    ReplyDelete