How to Make Japanese Choux Cream (Cream Puffs)

Originally from France, choux cream or Japanese cream puff, has become one of Japan's most popular pastries. This delightful treat features a round, golden-brown shell with a crisp, airy texture filled with smooth custard cream mixed with whipped cream.

The term “chou cream” is uniquely Japanese. "shu" (chou) originates from the French word for “cabbage,” as the baked pastry’s shape resembles a small cabbage. Introduced to Japan in the late Edo period, cream puffs first appeared in Tokyo's Kanda district in 1883. However, they only gained widespread popularity in the 1950s with the advent of refrigerators, which made storing them easier.

Today, you’ll find cream puffs everywhere in Japan, such as at bakeries, convenience stores, and specialty shops!

While many think making Japanese Cream Puff at home is challenging, it’s achievable with a few key tips and simple ingredients. This recipe, which uses a microwave, simplifies the process, eliminating the need for precise temperature control.

By blending custard with whipped cream, the rich egg flavor is softened, creating a lighter, smoother filling that complements the crispy shell perfectly.

Despite its sophisticated appearance, this dessert is simpler than it looks and sure to impress anyone who tries it!

Prepare all ingredients, then preheat the oven to 190°C (375°F). Sift the flour, and prepare the pastry bag and a spray bottle of water. Line a baking tray with parchment paper, and lightly dust the edge of a 5 cm (1 inch) cup with flour, using it to mark eight circles on the paper for even spacing.

Tip: Cream puffs need to go into the oven while the dough is warm, so it is important to prepare them well.

Warm the milk in a pot to about 70°C, being careful not to let it boil. In a separate bowl whisk two egg yolks with granulated sugar until the mixture lightens in color. Add cornstarch and whisk again. Gradually add the warm milk in two portions, mixing thoroughly each time.

Strain the mixture back into the pot and cook over medium heat, stirring continuously with a rubber spatula. Once it thickens and drips slowly from the spatula, add vanilla extract and mix well. Wrap the custard in plastic wrap, place it on ice packs or a similar cooling setup, and chill thoroughly.

In a heatproof bowl, combine butter and water, then microwave at 600W for about 90 seconds until the butter is fully melted. Add the flour all at once and mix well with a rubber spatula. Cover with plastic wrap and microwave for another 30 seconds, then stir thoroughly.

Gradually add half of the beaten egg, mixing well. Add the remaining egg a little at a time until the dough reaches a consistency where it forms an isosceles triangle shape when lifted. Adjust the remaining egg as needed to achieve the right firmness.