How to make Japanese Choux Cream(Cream puffs) Japanese Sweets outside of Japan !!

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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-...
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/ bonaibon.japanesesweets