Japanese Crispy Cream Puff Shells (Shu Cream) Recipe

Yields24 Servings
Yields24 Servings

Are you a puff lover? Whether it’s creamy durian puffs or the classic chocolate eclairs, puff pastries are absolutely delicious and versatile indulgences. These Japanese Custard Puffs  (also known as Shu or Choux) are baked choux pastries with sweet, crackly, crunchy cookies topping and filled with custard and whipped cream in the centre. If you’re not a fan of cooking with cream, fret not! The whole process to make these Japanese cream puffs is extremely short. Choux pastry comes together in about 10-15 minutes. Most of the ingredients are cooked together on the stove; this initial cooking causes the starch in the flour to gelatinize, which will help the pastry hold onto steam and puff up.

The pastry shell and the crackly top is actually created separated then laid on top of each other.

This recipe makes 24 pieces of light, sweet, crackly puffs, and enough coconut custard cream to fill the shells.

Looking for more Japanese treats to make? Try this simple Ichigo (strawberry) mochi recipe. If you’re feeling experimental, try out different sweet fillings such as Strawberry Jam, Nutella or Peanut Buttercream.

Or if you simply prefer savoury puffs, then check out this simple Cheese Herb Puffs Recipe which you can make to complement any main savoury protein!


For the Craquelin Topping
 45 g unsalted butter
 50 g sugar
 45 g plain flour
For Choux Pastry
 113 g water
 55 g salted butter
 75 g plain flour
 2 large sized eggs
 1 tbsp sugar
For the coconut custard cream
 13 g custard powder
 25 g caster sugar
 125 g light coconut milk
 50 g cream



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.


Cut half and fill in with custard cream


Dissolve custard powder, caster sugar into light coconut milk.


Stir until thicken, allow to cool. Beat in cream, and transfer into piping bag.

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This recipe uses Kitchen Machines

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