S’mores Tart

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Hello Lovelies!

Now that it’s finally getting warm and summer-y here in NYC, I decided to jump on the s’mores bandwagon and make something with marshmallows, chocolate and graham crackers because for me, nothing says summer like s’mores.  Even though I haven’t gone camping in a while, I still remember standing around a camp fire and toasting marshmallows until they’re a lovely golden brown (though some do prefer really toasted marshmallows) and squidging the warm gooey sugary mess between two graham crackers with a square of dark chocolate. The heavenly concoction is devoured leaving sticky fingers, sugary lips, a possible smear of chocolate here and there and another marshmallow skewered on a stick and held above or thrust into the fire.  Now living in NYC (ahem Queens) in a small-ish studio apartment with no backyard or fire pit, one has to make do with toasting marshmallows under the broiler or above the small gas lit stove. Luckily, my amazing boyfriend bought me a torch for my birthday, so now I can brûlée and toast meringue, marshmallows, sugar etc. to my heart’s content.

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Back to this s’mores tart. I love s’mores and I thought, why not make a graham cracker crust from scratch. Because I just thought logically, making the graham cracker dough from scratch would be easier than buying the graham crackers, crushing them up, drizzling them with a littler butter and pressing them into the tart pan.  Logically. So I took a graham cracker cookie recipe from my trusty Williams Sonoma cookbook and tweaked it  a bit.  The recipe yielded enough for a tart crust and 24 square crackers (which you can use for s’mores).  For the chocolate, I made a simple dark chocolate ganache and topped with mini marshmallows.  I also made mini tarts with some leftover dough and made the marshmallows from scratch (but that will be another post)

So let’s get started!

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やっと夏見たいな天気になってきたので、アメリかで夏の間s’moresを食べるのが人気なので、s’mores タルトを作りました。S’moresS’moresは、とても簡単にできます。まずは、マシュマロをキャンプファイヤの火で炙ります。炙ったマシュマロがきつね色か焦げ茶になったら、グラハムクラッカーとチョコに挟んで食べます。私は、焦げ茶より、きつね色に焼くのが大好きです。マシュマロが暖かくとろけて、その熱でチョコも少し溶けます。マシュマロをブチュッとグラハムクラッカーに挟んで手が溶けた砂糖でベタベタになります。私は、友達とよく夏の間キャンプファイヤの周りで座って話しながらS’moresを作りました。でもやっぱりニューヨークのアパートでキャンプファイヤはとても無理です。だから、このタルトを作りました。そして、グラハムクラッカーを作って見ました。とても簡単で美味しく出来上がりました!


Graham cracker crust:

-2 cups whole wheat flour

-1 tsp baking powder

-1 tsp ground cinnamon

-1/2 tsp baking soda

-1/2 tsp salt

-1/2 cup firmly packed light brown sugar

-1 stick unsalted butter

-2 tbsp honey

-1 tsp vanilla extract

-1/2 cup milk

Chocolate ganache:

-1/4 cup heavy cream

-1 cup chocolate chips

-Mini marshmallows



-全粒分 (295 g)

-ベーキングパウダー (小さじ1)

-シナモン (小さじ1)

-ベーキングソーダ(小さじ 1/2)

-塩 (小さじ 1/2)



-無塩バター (114g)

-バニラエッセンス (小さじ1)

-牛乳 (125ml)



-チョコチップ (100g)



  1. Cream together the butter and sugar until soft and fluffy. Add the vanilla and honey and mix to combine.  In a separate bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon and mix.
  2. Add in half the flour mixture and mix to combine. Add 1/4 cup of milk and slowly stir. Add the other half of the flour mixture and mix. Add the rest of the mix and mix until everything is incorporated. The dough will be very sticky. Divide the dough in half, wrap each half in plastic wrap and refrigerate for 30 minutes or overnight.
  3. Once the dough has rested, preheat the oven to 350ºF.  Generally dust both sides of the dough with whole wheat flour and roll out in a circle until about 1/8 inch thick and a little bigger than the bottom of your tart pan.
  4. Transfer the dough into the tart pan and prick the bottom all over with a fork. Bake for 7 to 8 minutes.  The dough may rise a bit. If it does simply press it back down with the bottom of a drinking glass or a measuring cup.
  5. While the tart shell cools, make the ganache by heating the heavy cream to a boil (or about 30 seconds to 1 minute in the microwave) and pouring over the chocolate chips.  Let the mixture sit for a minute and then stir until well combined.
  6. Pour the ganache into the tart pan and sprinkle the top with mini marshmallows.
  7. Toast the marshmallows using either a torch or sliding it under the broiler.  If you do use the broiler method, watch it carefully!


  1. グラハムクラッカーを作ります。まずは、バター、はちみつ、三温糖とバニラをかき混ぜます (ボウルA)。他のボウルに全粒分、ベーキングパウダー、ベーキングソーダ、塩、とシナモンをかき混ぜます (ボウルB)。
  2. ボウルAにボウルBの半分を加えよく混ぜます。牛乳を半分加えまた混ぜます。よく混ざったら、ぼうるBの残りを加えまた混ぜ、牛乳の残りを加え絵混ぜます。生地が出来たら、半分に分け、ラップをして冷蔵庫に30分から一晩休ませます。
  3. オーブンを 170ºCまで余熱開始。 全粒分を打ち、生地を0.5センチの厚にのばしタルトの型より少し大きめな丸にのばします。生地をタルトの型に入れ、7分から8分焼きます。
  4. タルトが焼けたら、ガナッシュを作ります。生クリームを温め(30〜32ºC)、チョコチップを入れます。チョコが溶けるまでよく混ぜます。
  5. ガナッシュをタルトに流し込み、上にマシュマロをのせます。
  6. マシュマロをガストーチバーナーで炙ります。

And that’s it!

Hugs and puppies!


Japanese Pancakes

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Japanese pancakes are different from American pancakes in that they’re 1) called hotcakes and 2) are incredibly fluffy with lots of height.  I had never really understood the difference until a few months ago, I was making my family pancakes and my mom lamented that they were flat. Whoops.  So I did some researching and found some hotcake recipes (specifically youtube channel Cooking with Dog) and made some hotcakes.  I loved the height on these pancakes and definitely enjoyed these. I think the key to the pancake batter was to let it rest a bit so that the baking powder could give it the rise it needed while also covering the pan so that the steam lifts the pancake itself.



-2 tbsp melted butter

-5 tbsp milk

-1 egg

-3/4 cup plus 2 tbsp AP flour

-2 tbsp cornstarch

– 1/2 tsp salt

-2 tbsp sugar

-1 tsp baking powder

-1 tsp vanilla extract



-牛乳 (70ml)

-卵 (1個)

-強力粉 (大さじ14)


– 塩 (小さじ1/2)

-砂糖 (大さじ2)




  1. Mix together the cornstarch, AP flour, sugar, salt, and baking powder.
  2. Add the egg, milk, vanilla and melted butter and stir until just combined.
  3. Let the batter sit in the fridge for 20 to 30 minutes.
  4. Heat a frying pan over medium-low heat and spray with non-stick spray or butter.
  5. Pour about 1/4 cup of the batter onto the pan and cover with a lid.  Cook until tiny bubbles burst along the edges of the pancake (about  2 to 3 minutes) and flip.
  6. Cook until the other side is golden brown (about 1 to 2 minutes) and remove from the pan.


  1. コーンスターチ、強力粉、塩、砂糖とベーキングを加えてよく混ぜる。
  2. 卵、バターと牛乳を加えよく混ぜます。混ぜすぎに注意。
  3. ホットケーキの生地を冷蔵庫に20分から30分おいときます。
  4. フライパンを弱火に温めて、生地がくっつかないようにバターを溶かします
  5. ホットケーキの生地を入れ、蓋を閉めて約2分ー3分焼きます。ホットケーキがふつふつしてきたら、ひっくり返します。
  6. ひっくり返して、両面がきつね色になったら出来上がり。

Quick tip: if you cool the pan between cooking each hotcake, it’ll even out the dispersion of heat and make sure that your hotcakes cook evenly.  Additionally, you’ll get less burnt hotcakes. You can eat these plain with a little butter and maple syrup or dress them up with powdered sugar, berries or chocolate.  Either way, they’re absolutely delicious!

Hugs and puppies!



Banana Brownies~

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I made these brownies a few days ago and originally, I meant to just make brownies, but there was this overripe banana beckoning to me from the fridge, so I decided to add that along with some other ingredients.  This resulted in an extremely light yet fudge-y, moist brownie.  My co-workers really enjoyed it and the flavor of the banana paired really well with the chocolate. It’s definitely a keeper of a recipe and I like that it’s easy to throw together!



-3/4 stick of unsalted butter

-5 ounces bittersweet or semisweet chocolate

-1/3 cup granulated sugar

-1 tsp vanilla extract

-1 ripe banana

-1 egg

-1/4 tsp salt

-1/2 cup AP flour

-1/4 cup milk


-無塩バター(45 g)

-チョコレート(100 g)

-グラニュー糖 (67 g)

-バニラエッセンス(小さじ 1)




-強力粉(64 g)

-牛乳(59 ml)


  1. Melt the butter and chocolate over a double broiler until smooth and remove from the heat.
  2. Preheat the oven to 325 ºF
  3. Once the chocolate and butter cool, mix in the sugar, vanilla, and salt. Add in the egg and mix to combine.
  4. Add the banana and milk and mix until smooth.
  5. Add in the flour and fold until completely incorporated.
  6. Pour batter in a greased loaf pan and bake for 30 minutes. Let the pan cool to room temperature before flipping it to release the cake.
  7. Cut the cake into squares and you’re ready to go!


  1. バターとチョコレートを溶かします。
  2. オーブンを160ºC予熱で温めます。
  3. 溶かしたバターとチョコに砂糖、塩、とバニラを加え、よくかき混ぜます。卵を加えてまたよく混ぜます。
  4. バナナと牛乳を加えてよくかき混ぜます。
  5. 強力粉を加えてまた混ぜます。
  6. 生地をクッキングシート又はフォイルを敷いたケーキ型(スクエア型)に流し入れ、30分焼きます。焼き終わったら、型から出して、四角形に切ります。

You could definitely add walnuts or some other nuts into these brownies.  If banana’s aren’t your thing, simply replace the banana with a second egg.  If you’re vegan, simply replace the butter with vegan butter, the egg with another banana and the milk with soy or almond milk!

Hugs and puppies!


Fluffy Cinnamon Sugar Yeast Doughnuts

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So. I’ve discovered that while I’ve been baking diligently, my blogging has been…well not so diligent.  I apologize.  I’ve been making some delicious treats. I guess the reason why I haven’t really been blogging is because writing in both Japanese and English is pretty hard.  The English part is actually very easy. The Japanese not so much. But I want to continue blogging in Japanese so that my Japanese will get better.  Also I’ve been making a lot of treats that I’ve already blogged about, like kahlua cupcakes, green tea cupcakes, earl grey madelines, the usual cast of yummies.  Luckily though I’ve been testing a recipe of my mine that I will be posting soon!  Also I’ve tried my hand at making yeast doughnuts. I got the recipe from the Joy of Cooking and honestly, they are probably the BEST doughnuts I’ve ever made.  They’re soft and fluffy and wonderful.  Though since it was my first time, frying them was a little different.  The first couple came out a little too greasy for my taste, though the rest were perfect.  Also they smell heavenly. But then again when does fried dough not smell heavenly? I made these doughnuts cinnamon sugar flavored and to really make the flavors pop, I incorporated some spices into the dough as well. Additionally, I used less flour and sugar than the recipe called for, which I think make them really soft and fluffy.

So what are we waiting for? Let’s get started!

最近よくおやつを焼いてますけどほとんどブログは書いてません。ごめんなさい。その理由は二つあります。最初の理由はやっぱり日本語と英語でブログを書くのはちょっと大変だなぁ。でもこれで日本語の読み書きの勉強になるし、もっと日本語を使えるようにしたいので、頑張ります。私は4歳からアメリカンスクールに通ってたので、英語はほぼNativeなんですけど日本語はとても下手で恥ずかしいです。他の利用うは、前にもうブログしたお菓子を作っていたからです。この前のお花見桜カップケーキを作った時、前にブログした抹茶カップケーキとアルコホール入りのカルアカップケーキを作りました。桜は手ずくりfondantで作りました。でも昨日とても美味しいいイースト使用生地ドーナッツを作りました!揚げた後とてもふわふわしてて柔らかかったです。レシピはJoy of Cookingと言う料理本からとって、強力粉と砂糖の量を減らし、シナモンとナツメグを加えました。とても美味しくてによいも抜群!是非作って見てください!


-1/2 cup of unsalted butter (1 stick)

-1/4 cup granulated sugar

-1 cup warm water (100 to 110ºF)

-2 1/2 tsp yeast

-3 cups of AP flour

-2 eggs

-2 tsp vanilla extract

-1/2 tsp salt

-1 tsp cinnamon

-1/4 tsp nutmeg


-1 cup granulated sugar

-1 tbsp cinnamon


-無塩バター (大さじ8)

-砂糖 (50 g)

-塩 (小さじ 1/4)

-バニラエッセンス (小さじ 2)

-卵 (2個)

-シナモン (小さじ1)

-ナツメグ (小さじ1/4)

-強力粉 (384 g)

-お湯 (250 ml 役40ºC)

-イースト (小さじ2  1/2)


-グラニュー糖 (200 g)

-シナモン (大さじ 1)


  1. Mix together the warm water, yeast and one cup of flour. Whisk until there are no lumps, cover with plastic wrap and place in a warm place for about 15 to 30 minutes.
  2. Meanwhile, cream together the butter and sugar until light and fluffy. Add in the eggs, vanilla, cinnamon, nutmeg and salt and mix until well combined.
  3. Mix the butter mixture with the warm flour and yeast mixture.  Add in two more cups of flour and mix until just combined.
  4. Cover with plastic wrap and place in a warm place until the dough triples in size. Transfer the bowl to the fridge for an hour or rest overnight.
  5. Generously dust a clean surface with flour, scrape the dough out of the bowl and dust the top with some more flour. Roll out with a rolling pin until the dough is about 3/8 inch thick. Cut out with doughnut cutters or circle cookie cutter (any kind of round object. I’ve used a drinking glass and a piping tip.)
  6. Let to dough rise again while you heat the oil to about 350 ºF. Fry the doughnuts for about 1 to 2 minutes on each side or until both sides are golden brown. Don’t over crowd the pot.
  7. Remove the doughnuts from the oil and place them on a wire rack positioned on top of a rimmed baking sheet so the oil will drip off and the doughnuts will cool.
  8. While they’re cooling mix together the sugar and the cinnamon.
  9. Roll the doughnuts in the sugar and enjoy!


  1. 暖かい水、イーストと強力粉128gをボウルによくかき混ぜます。ボウルをしっかりラップでかぶせ、暖かい場所で15分から30分置いときます。
  2. 別のボウルに無塩バターと砂糖をよくかき混ぜます。バターと砂糖が薄い黄色になったら、卵、バニラ、シナモン、ナツメグと塩を加えよくかき混ぜます。
  3. 先に作ったイーストの生地をバターと砂糖に加えよくかき混ぜます。よく混ざった時に残りの強力粉を加え混ぜます。混ぜすぎないように注意!
  4. よく混ざったら、またラップできっちりかぶせ、暖かい場所で一時間ぐらい寝かしときます。生地が三倍ぐらい膨らみます。これで、冷蔵庫で一時間または一晩中冷やします。
  5. 強力粉を打ち、生地を1cmの太さに伸ばします。ドーナッツのカッターか普通のコップで生地を切ります。
  6. ドーナッツをもう一回休ませます。油を175ºCまで温め、ドーナッツをじっくり揚げます。
  7. 揚げたドーナッツにグラニュー糖とシナモンをかけて召し上がれ。


It’s best to eat the doughnuts the day you fry them.  They can be fried the night before, but after 24 hours, they tend to start feeling a little greasy.

Hugs and puppies!


Lemon Ricotta Blueberry Muffins

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If you give Mimi some blueberries, she’s going to want to bake something with them. She’ll probably head to the kitchen to see what ingredients she has, and realize she needs to use that lemon that’s been sitting in the fridge.  Seeing the lemon will remind her of summer and that time she had those delicious ricotta pancakes. So she’ll want to make lemon ricotta blueberry muffins. Just because that sounds delicious.  She won’t have any ricotta and since she’s already running low on butter and chocolate chips, so she’ll want to go to  Trader Joe’s for it.  She’ll probably bundle up in a puffy jacket and scarf to keep warm. She’ll step outside and realize that it’s finally sunny and a little warmer out. On the way, she’ll ask your opinion about different food topics and then stop mid-sentence because she’s going to be distracted by the cute dogs being walked. She’ll tell you about her two toy poodles back in Tokyo. This will remind her about the cherry blossom season back home in Japan.  She’ll explain what happens during cherry blossom season in Japan, with the blossom watching parties and the food. You’ll get to Trader Joe’s and shop for all the ingredients. As she passes by the fruit section, she’ll see a carton of blueberries.  And chances are if she sees the carton of blueberries, she’s going to want to bake lemon ricotta blueberry muffins with it.

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-4 tbsp butter (1/2 a stick)

-1/3 cup light brown sugar

-1/3 cup granulated sugar

-2 eggs

-1/2 cup ricotta

-2 tbsp lemon juice

-2 tsp lemon zest

-1/2 cup milk

-2 cups AP flour

-1 tsp baking powder

-1/4 tsp baking soda

-1/4 tsp kosher salt

-1 carton blueberries


-無塩バター (大さじ 4)

-三温糖 (60g)

-グラニュー糖 (60g)

-卵 (2)

-リコッタ (125 g)

-レモンの汁 (大さじ 2)

-レモンゼスト (小さじ 2)

-牛乳 (118 g)

-薄力粉 (250 g)

-ベーキングパウダー (小さじ 1)

-ベーキングソーダ (小さじ 1/4)

-塩(小さじ 1/4)



  1. Preheat the oven to 350 ºF and spray a muffin tin with non-stick spray.
  2. Mix in the flour, baking soda, baking powder and salt in a separate bowl.
  3. Beat the butter and sugar until light and fluffy. Add in the eggs and beat until combined.  Add the ricotta, lemon juice and lemon zest and mix until well combined.
  4. Add about half the dry ingredients and mix until just combined, add half the milk and mix until just combined. Add in the rest of the dry ingredients and the milk and mix until just combined.  Don’t overmix. Overmixing will result in gluten formation and tunneling.
  5. Fold in the blueberries.
  6. Fill the muffin cups about 3/4 full and bake for 15 minutes or until a tooth pick inserted in the center comes out clean.


  1. オーブンを170ºC予熱で温め、マフィンの型にバターを塗ります。
  2. 薄力粉、ベーキングソーダ、ベーキングパウダーと塩をよく混ぜます。
  3. バターと三温糖をよくかき混ぜます。卵を加えてまた混ぜます。卵が混ざったらリコッタ、レモンの汁とレモンゼストを加え、混ぜます。
  4. 薄力粉を半分加え混ぜます。牛乳を半分加え混ぜます。残りの薄力粉を全部入れ混ぜます。残りの牛乳を加え混ぜます。混ぜすぎに注意!混ぜすぎるとグルテンが発行し、マフィンは固く焼けます。
  5. ブルーベリーを入れ、スパテラで混ぜます。
  6. マフィンの型に入れ、15分焼きます。竹串で刺して生地が付いてこなければ完成。

And that’s it!

Hugs and puppies,



Vanilla Mini Doughnuts

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I finally caved and bought a mini doughnut pan and along with the madeline pan that I bought a few weeks ago, it was probably one of the best decisions that I made this year.  I had only ever made fried doughnuts, so I used my Barefoot Contessa Foolproof cookbook for some help.  She had a delicious recipe for cinnamon baked doughnuts. I didn’t feel like putting cinnamon or nutmeg in the batter though and ended up tweaking it a bit.  Additionally, instead of dunking the doughnuts in cinnamon sugar, I made some pretty pastel doughnut glazes and covered some in sprinkles.  They were absolutely delicious and adorable, which also made them very dangerous because they’re small and you think nothing of popping 5 or 10 into your mouth…

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This recipe will make about 50 doughnuts, so feel free to cut it in half or so to make less or double it to make more.

Let’s get started!

この前ミニドーナッツの肩を買いました。ドーナッツは揚げるととても美味しと思いますが、焼いても美味しいよ!このミニドーナッツはとても可愛くて、はまってしまいました。ミニドーナッツを使ったことが無かったので、私の大好きな料理人Ina Gartenって言うチェフのレシピを使ってみました。Ina Gartenは、アメリカのFood NetworkのチャンネルのBarefoot Contessaと言うテレビ番組のチェフです。彼女の料理本をお姉さんから貰ったので、彼女の焼きドーナッツのレシピを使いました。でも、砂糖の量があまりにも多っかたので、少し控え目にしました。ドーナッツは自分で作ったアイシングとキャンディチップでデコレーションしました。

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-2 cups AP flour

-3/4 cup granulated sugar

-2 tsp baking powder

-1/2 tsp kosher salt

-1 egg

-1 1/4 cup milk

-2 tbsp melted unsalted butter

-2 tsp vanilla extract

Doughnut glaze

-3 tbsp milk

-1/2 cup powdered sugar

-Food coloring


-Chocolate ganache


-294 g  強力粉

-150g グラニュー糖

-2 g ベーキングパウダー

-1 g 塩

-1 卵

-300 ml 牛乳

-18 g 無塩バター

-6 g バニラエッセンス


-27 g 牛乳

-40 g 粉砂糖




  1. Mix together the flour, baking powder, sugar, and salt.
  2. Mix together the milk, melted butter and egg until combined.  Pour that over the dry ingredients, add the vanilla and mix until combined.
  3. Spray the mini doughnut pan with non-stick spray and spoon the batter into the pans until they’re about three quarters full.
  4. Bake at 350ºF for 6-8 minutes or until a toothpick comes out clean.
  5. Transfer the doughnuts onto a wire rack to cool and repeat steps 3 and 4 until all the batter is gone (this batter made about 4 to 5 trays of the mini doughnuts).
  6. For the glaze, mix together the powdered sugar and milk until you reach your desired consistency. Add more milk to thin the icing and more powdered sugar to thicken. Icing glaze that’s too thin will simply soak into the doughnut or drip off.  I found that the best consistency is a slightly thick icing glaze that’s will hold a swirl for a few seconds when you draw a pattern into the icing with a fork or a chopstick. To add color, simply tip the tip of a toothpick into some food coloring and mix in the color a bit at a time to create the desired shade.
  7. Dip the doughnuts into the icing glaze and place on a wire rack to allow the icing to set.  You can also add sprinkles if you so desire.


  1. 溶かしたバター、牛乳、バニラと卵をよくかき混ぜます。
  2. ボウルに強力粉、砂糖、塩とベーキングパウダーをよく混ぜます。ボウルに牛乳を加え、またよく混ぜます。
  3. ミニドーナッツの肩にドーナッツがくっつかないよう肩にバターを塗り(または、スプレーする)。ドーナッツの生地を型にれます。ドーナッツの肩に入れすぎないように注意。
  4. オーブンを170ºC予熱で温め、ドーナッツを6分から7分焼きます。竹串で刺して生地が付いてこなければ完成。
  5. 牛乳と粉砂糖をよく混ぜアイシングを作ります。ゆるすぎたら粉砂糖を加え、固すぎたら牛乳を加えます。ドーナッツのアイシングは、ゆるすぎたらドーナッツにしみ込むので注意。色素をフードカラーリングを使いながら色をつけます。パステルな色を作る場合、爪楊枝に少しフードカラーリングをつけて、よくアイシングに混ぜます。
  6. 出来上がったドーナッツにアイシングをつけて、仕上げにキャンディチップをふりかけます。

I know I’ll definitely be making more doughnuts soon!

Hugs and puppies!


Choux Cream (Cream Puffs)

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Choux Cream or cream puffs are incredibly popular in Japan.  One of the most popular brands for choux cream is Beard Papas with their slogan “Pipin’ hot cream puffs’. The chain was established in 1999 and currently has 250 stores in Japan and 300 stores world wide.  Growing up, I used to eat Beard Papas frequently for dessert.  It was so delicious. The light and airy pastry choux is filled with a whipped custard (custard lightened with whipped cream) in various flavors.  My favorite was always the cookie cream puff and of course the plain vanilla cream puff.  Fun fact, the Beard Papa character cameo’d in Disney’s Wreck -it-Ralph as the security guard for Sugar Rush’s kart factory. Anyway, I loved and still love choux cream and so I finally decided to give it a try for a potluck dinner I had with my coworkers.  The recipe I used was Dominique Ansel’s The Secret Recipes. They were delicious and even though I made extras, they were all gone within the hour. Some coworkers joked about fighting for the last few cream puffs.

Also I managed to make swan shaped chouxs this past weekend, so I really had to post this!

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I used a basic choux pastry dough and made multiple fillings (green tea, vanilla and chocolate) and they were absolutely delicious.  I did not lighten the custard with whipped cream, but that’s definitely something I’ll try when I make these cream puffs again.

So let’s get started!




-8 tbsp (1 stick) of unsalted butter

-70 grams of milk (1/3 cup)

-70 grams water (1/3 cup)

-3 grams granulated sugar (1 tsp)

-2 grams kosher salt (1 tsp)

-98 grams AP flour (about 2/3 cup)

-3 eggs


-3 egg yolks

-1/3 cup granulated sugar

-1/4 cup cornstarch

-1 tsp vanilla paste

-1 cup milk


-75 g of 無塩バター

-70 g 牛乳

-70 g 水

-3 g グラニュー糖

-2 g 塩

-98 g 強力粉

-3 卵


-3 卵黄

-100 g グラニュー糖

-50 g コーンスターチ

-小さじ 1 バニラ エッセンス

-200 g 牛乳


  1. Combine the butter, water, milk, sugar and salt in a medium pot and bring to a boil.
  2. Once all the butter is melted, add in the flour and mix until combined.  Once the dough forms, continue mixing until a thin film forms on the bottom of the pot.
  3. Remove the pot from the heat and mix in the eggs one at a time. The batter will loosen up after each addition.
  4. Preheat the oven to 375 ºF.
  5. Fit a piping bag with a piping tip, I used Ateco 808 size 8 tip which is about 5/8 inch, and scoop all your choux pastry into the piping bag.  If you want to make swans, reserve about 1/4 to 1/2 cup of the choux pastry and scoop it into a piping bag fitted with a 3 or 4 piping tip.
  6. Line a rimmed baking sheet with parchment paper and pipe dots of chouxs dough about 1 1/2 inches wide. To make the swan necks, use the reserved choux pastry to pipe curved swan necks.
  7. Bake for 20 minutes or until the choux are puffed and golden brown. For the necks, bake them for about 10 minutes or until they are nice and golden.
  8. While the choux are baking, make the custard. Mix together the egg yolks, half the sugar and the cornstarch until the batter lightens. Heat the milk and the rest of the sugar until the mixture is steaming and the sugar has dissolved. Whisking constantly, stir in 1/4 cup of the hot milk mixture into the egg mixture. Once it’s combined, pour the egg mixture into the hot milk mixture and whisk constantly until the custard forms. Remove the custard from the heat and mix in the vanilla paste.
    1. For chocolate custard, pour the hot custard over 1/2 cup of chocolate chips and let it sit for a minute. Stir until combined.
    2. For green tea flavored custard, stir in 2 teaspoons of matcha powder into the warm custard.
  9. Spoon the custard into a piping bag fitted with a #4 piping tip. Insert the piping tip into the baked chouxs and pipe the custard into the choux. The choux will feel heavy afterwards. The first couple of times the custard may seep out of the chouxs, so pay attention to the weight of the choux.
  10. For swans, simply slice the choux in half horizontally and taking the top half, slice that in half. Pipe of spoon the custard into the bottom half of the choux, perch a swan neck in the center and flank the neck with the two halfs of the top choux.


  1. バター、牛乳、水、グラニュー糖と塩をお鍋に入れ、中火で温めます。
  2. バターとグラニュー糖が溶けたら強力粉を一度に加えてよくかき混ぜます。シュウの生地が出来たらあと1分から2分ぐらい混ぜます。混ぜた後、火を消し、卵を一つずつ加えてよく混ぜる。生地が暑すぎるると卵が焼けちゃうので注意。
  3. 絞り袋に生地を入れ4cm位の大きさに間隔をあけて絞り出す。指先に水をつけ生地の上を軽く押さえて平らにする。白鳥のシュウクリームを作る場合、生地を少し残して、また小さな穴を絞り袋に開け、白鳥の首を絞り出す。
  4. シュウを175ºC(コンベック)で20分焼きます。シュウがきつね色になれば出来上がりです。白鳥の首は10分ぐらい焼きます。
  5. シュウが焼いている間、カスタードを作ります。卵黄にコーンスターチとグラニュー糖の半分を加えてよくかき混ぜる。牛乳と残りのグラニュー糖をお鍋で温めます。温めた牛乳の4分の1を卵黄に加えながらよくかき混ぜる。よく混ざったら、卵黄をお鍋に入れて混ぜながらカスタード状になるまで弱火で焼きます。
    1. チョコカスタードを作る場合、温かいカスタードを刻んだチョコと混ぜます。
    2. 抹茶カスタードを作る場合、抹茶を小さじ2をカスタードに混ぜます。
  6. カスタードをシュウに入れて出来上がり。白鳥を作る場合、シュウを横線に半分に切り、てっぺんをまた半分に切ります (羽の部分になります)。下のシュウにカスタードをいれ、白鳥の首を真ん中に立てます。首の横にまた半分に切ったシュウをのぜます。

And that’s how you do it :) Of course, feel free to dust powdered sugar on top!


Hugs and puppies!