.shu cream recipe
Pastry Ingredients:
- 3 tbs. butter
- 2 tbs. sugar
- 1/2 cup water
- 1/2 cup flour
- 2 eggs
Cream Filling Ingredients:
- 2 tbs. flour
- 1/2 cup sugar
- 1 cup milk (whole preferably)
- 2 egg yolks
- 1 tbs. melted butter
- 1/4 tsp. vanilla extract
Pastry Prep:
- Preheat oven to 450°F
- Beat eggs in a bowl
- Put butter, sugar, and water in a pan & bring to a boil
- Add flour and stir quickly.
- Remove from heat
- Add eggs slowly and mix well.
- Using a spatula, put dough into a pastry bag or regular plastic bag corner. Cut a small hole into the corner of the bag.
- Squeeze 8-9 small mounds of dough onto a well buttered baking sheet
- Bake at 450°F until the tips become golden grown (about 10 minutes)
- Reduce heat to 350°F until puffs are golden colored (about 7 minutes)
- Reduce heat to 250° and finish baking for about another 5 minutes.
- Place on a cooling rack and tuck somewhere safe for awhile.
Cream Filling Prep:
- Mix eggs yolks and sugar into a pan.
- Sift flour into pan and mix well.
- Warm and stir in milk gradually
- Using a double boiler (or place a smaller pan into a slightly larger pan full of water) cook on low heat and stir constantly until thickened.
- Remove from heat
- Add melted butter and vanilla; stir well.
- Cool cream custard.
Fill your pastries with an injector
(Alternate) cut the pastries in half (horizontal) and spoon custard in, or you may use the dough method and place the cream into a plastic bag corner and spread the cream that way. Place other half of pastry back on.
Serve & enjoy
- 3 tbs. butter
- 2 tbs. sugar
- 1/2 cup water
- 1/2 cup flour
- 2 eggs
Cream Filling Ingredients:
- 2 tbs. flour
- 1/2 cup sugar
- 1 cup milk (whole preferably)
- 2 egg yolks
- 1 tbs. melted butter
- 1/4 tsp. vanilla extract
Pastry Prep:
- Preheat oven to 450°F
- Beat eggs in a bowl
- Put butter, sugar, and water in a pan & bring to a boil
- Add flour and stir quickly.
- Remove from heat
- Add eggs slowly and mix well.
- Using a spatula, put dough into a pastry bag or regular plastic bag corner. Cut a small hole into the corner of the bag.
- Squeeze 8-9 small mounds of dough onto a well buttered baking sheet
- Bake at 450°F until the tips become golden grown (about 10 minutes)
- Reduce heat to 350°F until puffs are golden colored (about 7 minutes)
- Reduce heat to 250° and finish baking for about another 5 minutes.
- Place on a cooling rack and tuck somewhere safe for awhile.
Cream Filling Prep:
- Mix eggs yolks and sugar into a pan.
- Sift flour into pan and mix well.
- Warm and stir in milk gradually
- Using a double boiler (or place a smaller pan into a slightly larger pan full of water) cook on low heat and stir constantly until thickened.
- Remove from heat
- Add melted butter and vanilla; stir well.
- Cool cream custard.
Fill your pastries with an injector
(Alternate) cut the pastries in half (horizontal) and spoon custard in, or you may use the dough method and place the cream into a plastic bag corner and spread the cream that way. Place other half of pastry back on.
Serve & enjoy