This delicious Japanese Cream Puffsrecipe is a great way to use up leftover puff pastry. We will be making cream puffs that use the good bits from our puff pastry. This delicious recipe will be sure to impress the right person this holiday season. It’s perfect for a dinner party, or it can be eaten as a dessert on its own.
Japanese Cream Puffs recipes are a great way to use up leftover bread dough or fresh bread for a quick and delicious snack. This recipe is the classic cream puff recipe, but it is enhanced with a fun new twist. It’s an adorable creation that’s perfect for any occasion – from a party to a family get-together.
Japanese Cream Puffs are a tasty treat, and they’re easy to make. Cream Puff recipes will be sprinkled with butter, powdered sugar, blueberry, lemon, and vanilla extracts. Cream puffs can be fluffy and airy, a little dry, and a lot juicy. They can be served at any time of day, or stored and made into a freezer-friendly dessert.
How To Make Cream Puffs
Japanese Cream Puffs are a type of pastry that is characterized by their soft and light texture. They are very easy to make, especially if you have a pastry dough ready, and can be filled with sweet or savory fillings. Some of the common ingredients of this delightful treat include butter, flour, eggs, and double cream The end result has to be flaky, creamy, and delicious.
Ingredients
For the craquelin:
- 85 gram unsalted butter
- 100 gram sugar
- 100 gram flour
For the choux pastry:
- 65 gram all-purpose flour
- ½ teaspoon granulated white sugar
- ¼ teaspoon salt
- 60 gram unsalted butter cut into pieces
- ½ cup 120 ml water
- 2 large eggs lightly beaten
For the filling:
- 200 ml heavy cream or double cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Step By Step Instructions To Make Cream Puffs
For the craquelin:
Step 1
Mix the sugar and flour with the butter that has been kept at room temperature.
Step 2
Roll the dough to 3mm thickness and freeze it in a freezer bag or between two parchment papers. When ready to bake, keep the choux in the freezer.
For the choux pastry:
Step 1
Place rack in center of the oven and preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet by lining it with parchment paper or lightly buttering or spraying it with a nonstick vegetable spray.
Step 2
Sift or whisk the flour, sugar, and salt together in a bowl.
Step 3
Over medium-high heat, bring the butter and water to a boil. Reduce the amount of evaporation by melting the butter before boiling the water.
Step 4
Add all the flour mixture at once to the pan and stir until well combined.
Step 5
Remove from heat. Stir the dough constantly until it forms a thick smooth ball and comes away from the sides of the pan (about 1-2 minutes).
Step 6
To release the steam from the dough, use a hand mixer or electric mixer on low speed (about a minute). Add the lightly beaten eggs to the dough once it is lukewarm (the dough will separate and then come together) and beat until smooth (the dough will fall from a spoon in a thick ribbon).
Step 7
Put the pastry in a piping bag and pipe balls that are 3 to 3.5 cm in diameter.
Place the craquelin on the pastry after you take it out of the freezer and cut it into circles. The cookie cutter I used was 3cm in diameter.
Step 8
When the bread has baked for 15 minutes, reduce the oven’s temperature to 350 degrees F (180 degrees C). Once the shells are nice amber color, bake them for another 30 to 35 minutes.
Whipped Cream:
Step 1
Stir the whipping cream, vanilla extract, sugar, and vanilla extract together in a large mixing bowl. For at least 15 minutes, chill the bowl and whisk in the refrigerator. After the cream has been chilled, whip it until stiff peaks form.
To Assemble:
Step 1
Using whipped cream, fill (or pipe) the pastry shells. On top of the whipped cream, place the top half of the pastry shell. You can store leftover Cream Puffs in the refrigerator.
Conclusion
We hope you enjoyed our article on the Japanese Cream Puffs recipe. Cream Puffs are a unique dessert that looks like small pillow cushions. They are filled with sweet cream, and the outer dough is thin, light, and flaky. We always love to hear back from our readers, so feel free to leave us a comment if you have any other questions or comments. We hope this post was helpful, and again, thank you for reading.
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Yard House Lobster Garlic Noodles Recipe
Ingredients
- 1/2 cups lobster (cut into bite-size pieces)
- 3 garlic cloves (minced)
- 4 tablespoons butter
- 1/2 tablespoon sesame oil
- 1 tablespoon olive oil
- 20 g Ginger
- 350 g Egg noodles
- 1/2 tablespoon Sugar
- 2 tablespoons butter (Unsalted)
- 6 tablespoon Corn flour
- Egg 1 or 2 (As you prefer)
- 1/2 litre Milk
- Salt and pepper (to taste)
- Oyster/ Soy Sauce
Instructions
- Melt butter in a pan on medium heat. Pour in flour and whisk until smooth. Stir constantly for about 2 minutes, or until the mixture thickens and bubbles.
- Stir in the milk gradually and bring the sauce to a boil. Pour in the sauce and simmer for about five minutes, or until thickened and bubbly.
- Remove the claws and tail. Prepare the lobster by cutting along the back and legs.
- Add salt and pepper to the lobster tails if desired, and drizzle olive oil over the lobster. Boil lobster shells and water in a large pot. Lower the heat and simmer for 10 minutes.
- Drain the lobster shells and throw away the water. Using a baking sheet, bake lobster shells for 12-15 minutes, or until the lobster meat is cooked through.
- Pour some butter sauce that we prepared before the lobster. Broil it for approximately 3 minutes at 500 degrees Fahrenheit on high broil.
- Take the noodles and soak them in warm water for at least 10 minutes. They will become softer this way, which makes them easier to use. Bring a pot of water to a boil and add the noodles.
- Let them cook for about 2 minutes or until they are soft. Strain the noodles and set them aside. Combine the soy sauce, onion powder, garlic powder, and pepper flakes in another small bowl. combine well and set aside.
- In a skillet, heat some oil over medium heat. Bring everything to a boil, then reduce the heat and simmer for about 5 minutes.
- Stir the sauce into the noodles to enhance the flavour. Simply top your noodles into the lobsters after they are cooked. You can serve them with your favourite beverage.
