How to make Japanese Choux Cream(Cream puffs) Japanese Sweets outside of Japan !!
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- เผยแพร่เมื่อ 12 เม.ย. 2020
- Don't forget to turn on subtitles ! ;)
Japanese Choux Creame (Cream puffs) 10 pieces
Petits choux
85ml water(2.9oz)
45g unsalted butter(1.6oz)
1pinch salt
50g all-purpose-flour(1.7oz)
or mixture of 25g cake flour and 25g bread flour.
3 eggs
Butter and flour for oven tray
Egg for brushing
Nib sugar or almond dice for topping if you like.
Custard cream
110g egg yolk(3.9oz) about 7eggs
100g granulated sugar (3.5oz)
40g corn starch (1.4oz)
1 vanilla beans
500ml milk(17.6fl oz)
20g unsalted butter(0.7oz)
200ml heavy cream 40%milk fat (6.8fl oz)
20g granulated sugar (0.7oz)
powdered sugar
#ChouxCream #CreamPuffs #jJpanesePastry #yogashi
#海外で作る日本のお菓子 #シュークリーム
Thank you for watching my channel !
I’m Ai, Japanese pastry chef/ cookbook author from Tokyo, currently based in Stockholm.
My ambition is to spread out tasty Japanese pastries to whole world !!
On this channel, I'd like to show you how to make Japanese pastries even outside of Japan with ingredients and tools which you can find easy as possible in country you live in.
I'll try to explain step by step and even with the topic what is difference between ingredients and how you can replace it to another stuff.
Bon Aibon , Ai Ventura
www.bon-aibon-sweets.com/
/ bon_aibon
/ bonaibon.japanesesweets - แนวปฏิบัติและการใช้ชีวิต
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We're here after Mash right?
well.. you right😅
I just made your recipe and it came out amazing!!!!! I don’t have a lot of experience in baking, but this was super easy to make. I highly recommend making them!! Thank you for the recipe!!
Thanks for the recipe!
You are one of my favorite baking channels. You are skillful and intelligent i trust your methods.. you deserve more attention. I appreciate you ❤️
こんにちは！カナダからです。とっても分かりやすいレシピをありがとうございます！お菓子作りが好きで時々作るのですが、お菓子作りの本を持ってきていないので、大体クックパッド等からのレシピで作っています。なのでお菓子作りの工程の細かい部分まで分からないことがよくあります。アイさんの紹介されている作り方は、プロでなくてもわかるコツを丁寧に説明されているので本当に分かりやすいです。日本語で書かれた本があれば、是非買いたいです！最近、もう一つのチャンネルを先に発見し、大ファンになりました。これからも応援しています！！
Can’t wait to try this. My husband will be thrilled.
I love ur recipes so much, i wish u well and keep post another video 💕💕💕
verry detailed and so nice.. i am gonna try to make it.. thanks for the recipe
Thank you!
I’ll try to do this next weekend!
Thank you! New subscriber from Portugal. :)
Thank you for sharing your recipe for cream puffs!! I made them at home and I loved the result! I wanted to give you a tip: I think it'd be helpful to add how long did you cook the custard for (I had to look in another website and it took me approximately 20 mins to make it thick) and for how long it should stay icing. It'd be great too if you could add how we can store them after baking them. Anyways, thanks again!
I will try this recipe,hope it turns out as good as yours. I am craving for japanese choux puff. So yummy thank you
Thank you for watching the video! Hope you can bake tasty choux cream !
New subscriber here! I will use your cream section for my puff pastry today - any chance you can post a Coronet recipe/video? I miss the ones I had in Tokyo!
Nice share...what if.i dont have swedish nib sugar for top the chpux any other subtitute ?
I made or rather tried twice to make this now, Taste is wonderful but flat as a pancake. Are you missing a rising agent? Baking powder?
Arigatou gozaimassu! Natsukashiiwa.......
ふっくらしてとても美味しそうな、シュークリームですね！やはりプロの方が作られるお菓子は違いますね！私も海外在住で、仕事の休みの日は主人、子供達にお菓子や料理を作るのが楽しみの一つです。Aiさんのレシピで今度シュークリーム挑戦してみます。前回シュークリームを作った時は、焼き始めはふっくらしてたのですが、焼き上げて取り出したらしぼんでしまった経験がありそれいらトライしていないお菓子です。でも大好きなので I'll definetely try again! Thank you for sharing and all the instructions. Keep up your amazing work! :-)
こんにちは！お返事が遅くなってしまい申し訳ありません。シュークリームなどの日本で定番のお菓子って海外に住んでいるとめちゃめちゃ食べたくなりますよね😋 是非シュークリーム挑戦してみてください。 オーブン内で膨らんでたのに取り出した後しぼむと言うのは、シューの骨格が形成されて内部まで固まるまで焼き切れていないと言うことなので、焼き時間が短かったのかなと思います。 次は成功しますように☺️❤️
Then why dough of beard papa is white??
I am very interest in get your book please