Name: How to Make Japanese Choux Cream (Cream Puffs)
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6
Cuisine: Japanese
Ingredients: 80ml water; 50g butter; 60g All-purpose flour; 2 large eggs; 150ml whole milk (for the filling); 40g sugar (for the filling); 2 egg yolks (for the filling); 15g cornstarch (for the filling); 150g heavy cream (for the filling); 20g sugar (for the filling)

How to Make Japanese Choux Cream (Cream Puffs)

Dessert Pastry Japanese bread Sweets French-inspired bread

Originally from France, choux cream or Japanese cream puff, has become one of Japan's most popular pastries. This delightful treat features a round, golden-brown shell with a crisp, airy texture filled with smooth custard cream mixed with whipped cream.

The term “chou cream” is uniquely Japanese. "shu" (chou) originates from the French word for “cabbage,” as the baked pastry’s shape resembles a small cabbage. Introduced to Japan in the late Edo period, cream puffs first appeared in Tokyo's Kanda district in 1883. However, they only gained widespread popularity in the 1950s with the advent of refrigerators, which made storing them easier.

Today, you’ll find cream puffs everywhere in Japan, such as at bakeries, convenience stores, and specialty shops!

While many think making Japanese Cream Puff at home is challenging, it’s achievable with a few key tips and simple ingredients. This recipe, which uses a microwave, simplifies the process, eliminating the need for precise temperature control.

By blending custard with whipped cream, the rich egg flavor is softened, creating a lighter, smoother filling that complements the crispy shell perfectly.

Despite its sophisticated appearance, this dessert is simpler than it looks and sure to impress anyone who tries it!

Overview

Prep time: 60 mins

Cook time: 40 mins

Total time: 1hr 40mins

Total servings: 6

Difficulty: Medium

Ingredients

80ml water
50g butter
60g All-purpose flour
2 large eggs
150ml whole milk (for the filling)
40g sugar (for the filling)
2 egg yolks (for the filling)
15g cornstarch (for the filling)
150g heavy cream (for the filling)
20g sugar (for the filling)

Expert's Tip

For the best cream puffs, quality ingredients make all the difference, especially in simple recipes. This flour, with its ultra-fine texture, is a top choice among pastry chefs for achieving light, airy pastries and crisp tempura.

Instructions

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1) Gather the Ingredients

Prepare all ingredients, then preheat the oven to 190°C (375°F). Sift the flour, and prepare the pastry bag and a spray bottle of water. Line a baking tray with parchment paper, and lightly dust the edge of a 5 cm (1 inch) cup with flour, using it to mark eight circles on the paper for even spacing.

Tip: Cream puffs need to go into the oven while the dough is warm, so it is important to prepare them well.

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2) Make the Custard Cream

Warm the milk in a pot to about 70°C, being careful not to let it boil. In a separate bowl whisk two egg yolks with granulated sugar until the mixture lightens in color. Add cornstarch and whisk again. Gradually add the warm milk in two portions, mixing thoroughly each time.

Strain the mixture back into the pot and cook over medium heat, stirring continuously with a rubber spatula. Once it thickens and drips slowly from the spatula, add vanilla extract and mix well. Wrap the custard in plastic wrap, place it on ice packs or a similar cooling setup, and chill thoroughly.

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3) Make the Puff Pastry Bread

In a heatproof bowl, combine butter and water, then microwave at 600W for about 90 seconds until the butter is fully melted. Add the flour all at once and mix well with a rubber spatula. Cover with plastic wrap and microwave for another 30 seconds, then stir thoroughly.

Gradually add half of the beaten egg, mixing well. Add the remaining egg a little at a time until the dough reaches a consistency where it forms an isosceles triangle shape when lifted. Adjust the remaining egg as needed to achieve the right firmness.

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4) Squeeze Out the Puff Pastry Dough

Transfer the dough into a pastry bag fitted with a round nozzle, then pipe out rounds of dough onto the prepared tray, following the size guides. Lightly mist the surface of the rounds with water. If peaks form at the tips of the piped dough, gently press them down with a fork dipped in water to create a smooth surface.

5) Bake the Puff Pastry

Bake the dough in a preheated oven at 190°C (375°F) for about 35 minutes, or until the pastry turns golden brown and cracks appear. Avoid opening the oven until the surface is fully set, as opening it too early can cause the puffs to collapse.

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6) Make the Whipped Cream

Add sugar to the cream and whisk until it reaches a firm, stiff peak consistency. Whisking thoroughly is key to achieving the perfect texture!

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7) Fill the Pastry With the Cream

Using a rubber spatula, beat the custard cream until smooth and elastic. Gently fold in the whipped cream, then transfer the mixture to a pastry bag fitted with a star nozzle. Make a diagonal slit in each puff pastry and pipe a generous amount of cream into the opening.

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8) Sprinkle Powdered Sugar

If desired, finish by sprinkling a light dusting of powdered sugar over the filled cream puffs! Yum!

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro