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!



4 thoughts on “Choux Cream (Cream Puffs)

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