Originally hailing from France, choux cream—the Japanese version of the classic cream puff—has evolved to become one of Japan's most iconic and beloved pastries. This delightful treat is defined by its signature round, golden-brown shell, which boasts a uniquely crisp and airy texture. Inside, it is generously filled with a luscious, velvety mixture of smooth custard and airy whipped cream, creating a perfect balance of richness and lightness.
The term “chou cream” is a uniquely Japanese creation, blending French and English terminology. The word "chou" (pronounced shu in Japanese) originates from the French word for “cabbage,” as the rustic, craggy shape of the baked pastry shell strikingly resembles a small head of cabbage. While cream puffs were first introduced to Japan in the late Edo period and made their official commercial debut in Tokyo's Kanda district in 1883, they remained a rare luxury for many years. It wasn't until the 1950s that they gained widespread popularity; the advent of domestic refrigerators made it possible to store the delicate cream fillings safely, turning them into a household staple.
Today, the obsession with cream puffs is evident throughout Japan. You can find them in an incredible variety of styles almost everywhere—from high-end artisanal bakeries and specialized cream puff boutiques to the local convenience store around every corner.
While many aspiring bakers worry that making Japanese Cream Puffs at home is too challenging, it is entirely achievable with a few key tips and a handful of simple ingredients. Our specific recipe utilizes a microwave shortcut that greatly simplifies the traditional process. By using the microwave, you can eliminate the stress of precise stovetop temperature control, making it much easier for beginners to achieve a perfect rise in their pastry shells.
Furthermore, the secret to the authentic Japanese flavor lies in the filling. By blending rich egg custard with fresh whipped cream, the intense eggy flavor is softened, resulting in a lighter, more delicate cream that complements the airy, crispy shell perfectly. This "Double Cream" style is a hallmark of Japanese patisserie.
Despite its sophisticated and professional appearance, this dessert is much simpler to master than it looks. Whether you are baking for a special occasion or a simple afternoon snack, these homemade cream puffs are sure to impress anyone who takes a bite!
Instructions
1) Gather the Ingredients
2) Make the Custard Cream
Expert's Tip
3) Make the Puff Pastry Bread
4) Squeeze Out the Puff Pastry Dough
5) Bake the Puff Pastry
6) Make the Whipped Cream
7) Fill the Pastry With the Cream
8) Sprinkle Powdered Sugar
