Overall Rating:

5 out of 5

Delicious and deceivingly simple!, May 24, 2008
By Keeti

"I got an about.com account just so I could review this recipe, somehow it seems to have gotten a bad rap. I looked around online for shu cream or filled cream puff recipes and this was the simplest one I came across, in that it didn't involve ingredients that I did not already have and the instructions were easy to follow. I also wanted to make Japanese shu cream not just any old cream puff. Looking at the reviews I was a little skeptical though. I am so glad I made them anyway, because they turned out wonderful!!! Like a dream, the puffs were airy and fluffy inside with a nice light crust. The custard cream was just delicious and the perfect consistency. I used a hand mixer when mixing the egg yolks, sugar and flour for the custard cream. I used a makeshift double boiler to cook the custard (I put the pot with the custard slightly submerged in gently boiling water that was in a larger pot I had on the burner), and I omitted the last tablespoon of melted butter. I cooked the puffs on a buttered cookie sheet checking them every few minutes. I put them in at 450 degrees until the tips were golden brown (about 10 minutes) then lowered the heat to 350 until the rest of the puffs became a light golden (about 7 minutes) and then lowered the heat to 250 and cooked them until done (about 5 mins). I found the cooking process was actually a lot less fuss than I had anticipated. I am sure I will make them again soon... considering my little sister said she would like 1 million of them for her birthday in June! Thank you for this recipe!"

83 of 85 people found this review helpful.

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