Crispy Shell Cream Puffs Recipe (PaiShuu)

Pai-Shuu Cream Puffs (20-24 large)

(Australian Metric 1 cup=250 mL) Click here for my recipe with American
measurements
Cream Puff Pastry (Choux)
120 g butter
3/4 cup water
1 1/3 cup plain flour, sifted (must be sifted)
5 eggs (60g each egg)
1/4 tsp salt
1 tsp sugar
Custard Cream:
1/2 cup flour
1/2 cup sugar
4 egg yolks
3 cups milk
30g real butter
1/2 or 1 vanilla bean OR Vanilla extract
+/- a cup of whipped fresh cream
Pai-Shuu Crust:
30g butter
1/3 cup icing sugar (powdered sugar)
1/3 cup SR flour (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

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 Shells
STEP 4: When Cream Puff Shells are fresh out
of the oven, fill with cold Custard Cream and
serve. (Or within 24 hours if possible.)
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 30g 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. Gently melt butter (microwave or small saucepan)
2. Stir in Sugar and Flour.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar 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. In a separate bowl, lightly whisk 5 eggs. Add approximately one egg to
the dough at a time, beating well in between with a wooden spoon.

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 210-220 degrees Celcius, 2530min until well puffed and browned then down to 100 degrees C 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.
**oven MUST be well pre-heated, esp for big cream puffs. And don't turn
the heat down too early, or they might fall. Wait until they're well puffed
and the colour is fully developed.

TIPS:

Custard Cream can be made the day before, but Cream Puff shells are best
made the day they will be served. If you need to make them the day
before, leave them out on a tray or plate in the open air or in the oven (switched
off, of course). Placing them in a lidded container or in the fridge will allow the
shells to loose their crispness as the inner moisture equalises with the outer
crispness.

Fill cream puffs as close as possible to serving time, to preserve crispness.

If storing shells in the fridge or freezer, freshen them before serving by

placing in a moderate oven for 5 min. They will come out crisp and delicious.

If you want them really dry and crisp (like Beard Papa's) leave them
in a cool oven (100degC or less) for longer (1 hour or more), until just
before you serve/eat it. Put the cold filling in right before serving.

Cream Puffs can be made using margarine, but the custard cream
needs real butter if you want the flavour just right.

Vanilla Beans: I got excellent quality vanilla beans from India on

ebay, sooo cheap!

Custard Cream: If you prefer a lighter, velvety custard cream, whip

1/2 cup fresh cream and then fold into the cold custard cream.
QandA
1. Q) My cream puffs turned out flat. What went wrong?
A) 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.

2. Q) did you add fresh whipped cream to yours or not?

A) No, I didn't add whipped cream this time as fresh cream is so
expensive in Japan! It doesn't really need it, but it does make the
custard cream lighter (maybe more like beard papa's?).
Another thing that some Japanese Patisseries do is "pair cream":
Put in mostly custard cream and then pipe whipped cream on
top. Oh, there's so many variations...

If you don't have a piping bag:

I used to fold a sheet of cooking paper into a cone shape, cut off
the end, and fill it with the entire batch of pastry. Make it a
decent sized hole, as the pastry's quite thick. You won't get
quite so many cream puffs because some of the pastry will stick
to the bag and be wasted.
OR Just spoon the pastry onto the tray.
(22 Oct Update: Now I use disposable plastic pastry bags
because I discovered them 8 for 100yen at daiso!)