Japanese Crispy Cream Puff Shells (shu Cream)

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• 4 ounces butter
• 1 cup water
• 1 1/2 cups all-purpose flour, sifted
• 5 eggs
• 1 pinch salt
• 1 ounce butter
• 1/3 cup powdered sugar
• 1/3 cup all-purpose flour

Recipe

• 1 top crust dough: melt butter in a small saucepan, stir in sugar, then flour.
• 2 cream puff shells: place butter, salt and water in a large saucepan over high heat.
• 3 when butter is melted and it starts to boil, remove from heat and immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
• 4 in a separate bowl, lightly whisk 5 eggs. add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
• 5 spoon into a piping bag and pipe directly downward onto paper-lined tray. if you like, use chopsticks or fingers to pull pastry upwards on the sides.
• 6 place thin discs of top crust dough (from step 1) on top of each.
• 7 immediately bake in a very hot oven 410-430 degrees f, 25-30min until well puffed and browned then down to 210 degrees f for 40 min or more to dry.