Japanese cream puff

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Japanese Cream Puff - tried this once, it's so heavenly!  Crispy on the outside...   (c/o Simple Indulgence) Japanese Cream Puff, Choux Puff, Choux Cream, Cream Puff Recipe, Reduce Thigh Fat, Custard Desserts, Chinese Dessert, Choux Pastry, Cream Puff

When I first tried the cream puff at Tampopo Deli in Liang Court, I fell in love with it. It's even better than the famous Beard Papa that attracted long queuesvwhen it first made its entrance many years ago. The Tampopo puff was so good that each customer can only buy 4 at any one time. These puffs were only available on every hour due to the small kitchen. Queues will start forming before the puffs were out from the oven. Don't worry. The kitchen and deli has been expanded and you now no…

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Learn to craft homemade Custard Cream, a smooth, velvety filling ideal for both Western desserts like cream puffs and éclairs, and Japanese treats such as Dorayaki, Taiyaki, and Imagawayaki (Obanyaki). This step-by-step guide unveils the secret to creating a luxurious, versatile cream for an array of sweets. Obanyaki Recipe, Taiyaki Fillings, Japanese Cream Puff, Japanese Desert, Japanese Custard, Custard Cream Recipe, Western Desserts, Asian Inspired Desserts, Street Snacks

Learn to craft homemade Custard Cream, a smooth, velvety filling ideal for both Western desserts like cream puffs and éclairs, and Japanese treats such as Dorayaki, Taiyaki, and Imagawayaki (Obanyaki). This step-by-step guide unveils the secret to creating a luxurious, versatile cream for an array of sweets.

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Foodie | Recipe | Delicious on Instagram: "Japanese Cream Puffs 🍩 with Ovomaltine Crunchy Cream recipe:

Ingredients

Craquelin:

	•	60g unsalted butter
	•	50g sugar
	•	60g all-purpose flour

Cream Puffs:

	•	160ml water
	•	60g unsalted butter
	•	Pinch of salt
	•	80g all-purpose flour
	•	3 eggs
	•	1 tsp vanilla extract

Filling:

	•	200g cream cheese
	•	500ml whipping cream
	•	150g Ovomaltine Crunchy Cream

Coating:

	•	200g Ovomaltine Crunchy Cream

Instructions

	1.	Craquelin: Mix butter, sugar, and flour. Roll out, freeze, then cut into circles.
	2.	Puffs: Boil water, butter, and salt. Stir in flour, cook, then cool. Add eggs and vanilla. Pipe dough, top with craquelin, and bake at 180°C for 25-30 minutes.
	3.	Filling: Beat cream cheese, whip cream, and fold in Ovomaltine.
	4.	Assemble Japanese Cream Puff, Whip Cream, 3 Eggs, Whipping Cream, Asian Desserts, Recipe Ingredients, Cream Puffs, Foodie Recipes, Pinch Of Salt

Foodie | Recipe | Delicious on Instagram: "Japanese Cream Puffs 🍩 with Ovomaltine Crunchy Cream recipe: Ingredients Craquelin: • 60g unsalted butter • 50g sugar • 60g all-purpose flour Cream Puffs: • 160ml water • 60g unsalted butter • Pinch of salt • 80g all-purpose flour • 3 eggs • 1 tsp vanilla extract Filling: • 200g cream cheese • 500ml whipping cream • 150g Ovomaltine Crunchy Cream Coating: • 200g Ovomaltine Crunchy Cream Instructions 1. Craquelin: Mix butter…

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