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Video:How to Make Japanese Shu Cream

with Mamie Nishide

Japanese Shu Cream is a dessert recipe similar to a cream puff. Learn how to make Shu Cream for a Japanese dessert treat.See Transcript

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Transcript:How to Make Japanese Shu Cream

Hi, I’m Mamie Nishide of Japanese Cooking Studio in The New York area, here for About.com. I’m going to show you how to make Shu Cream. There’s two parts. The first part is Shu batter and the second part is filling.

Ingredients for the Shu Cream Custard:

  • 1 cup milk
  • 4 tbsp. Sugar
  • 3 egg yolks
  • 2/3 of an ounce, flour
  • 1/2 vanilla bean, split in half
  • 1 tbsp. butter
  • Pinch of salt

Cook Cream Mixture Until Thick

Sift flour first. In a medium sauce pot, bring milk, vanilla bean and sugar to boil.In a bowl, in a bowl, yolks and flour mixture together. Add 1/4 of hot milk mixture to egg mixture and mix well to temper. Strain egg mixture and add it to milk mixture. Bring milk and egg mixture to boil and cook until thick. Remove vanilla bean.Turn the heat off. Add butter and mix well. Transfer the custard into non-reacting plate and let it cool. Place plastic wrap directly on the custard and refrigerate.

Ingredients for the Shu Cream Pastry:

  • 1 cup water
  • 3 oz butter, unsalted
  • 1/4 tsp sugar
  • pinch of salt
  • 4 oz flour
  • 3- 4 eggs

Add Eggs Gradually to Shu Cream Batter

Preheat oven to 425 degrees. Sift flour. Break eggs. In a small sauce pot, heat water, butter, sugar and salt until boil. Turn the heat off and add flour at once. Mix well until mixture forms a ball and away from the sides of the pot. Move back to the heat and cook for 1 minute or until the batter start sticking the bottom of the pot. Turn off the heat. Add egg one at a time and mix well. Add more egg until the mixture drops from the spatula and leaving the triangle shape hanging.

Bake Shu Cream Dough and Pipe Custard When Cooled

Transfer the batter into pastry bag with 1/2 inch tip. Pipe 12 mounds of dough onto the baking sheet. Wet your finger or back of a spoon, and smooth out the top of the dough. Bake for 10 minutes with 425 degree and reduce the oven temperature to 350F and bake for 10 minutes or until the sShu are light golden brown color. Turn off the oven and open the oven door slightly and let the shu dry out for 10 minutes. Remove from oven and let cool on wire rack. Split shu immediately to allow steam to escape. Let it cool. Pipe custard cream in the shu and serve.

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