Japanese Crispy Cream Puff Shells (Shu Cream) Recipe

Mix together butter and sugar.

Fold in plain flour.

Transfer the dough onto a clean plastic sheet. Roll the dough into a log and keep in freezer to set.

Preheat oven to 180 deg C first. Boil water and salted butter until melted. Bring mixture to a simmer and reduce heat to low.

Once heat is low, add in flour and sugar. Stir vigorously until dough is formed. Make sure flour is completely incorporated.

Transfer the dough into a Kenwood Kflex mixing bowl attached with a creaming beater. Allow your dough to cool down for a few minutes before adding eggs. Once cool, gradually mix in eggs, one at a time until combined.

Cream for another 5 minutes until smooth, transfer the mixture into a pipping bag fitted with a small round nozzle.

But before you pipe the dough onto the parchment paper, moisten it with water. Pipe on your paper and top the dough with with sliced craquelin dough (3 gram) each.

Bake in preheated oven of 180 degrees Celsius until cooked.