について Cream Puff (Shu Cream)
Japanese-style cream puff filled with pastry cream — Beard Papa famous
How to Make Cream Puff (Shu Cream) – Traditional & Healthy Version
Cream Puff, known as 'Shū Kurīmu' (シュークリーム) in Japan, is a beloved dessert that beautifully balances delicate choux pastry with a light, creamy custard filling. Introduced to Japan in the late 19th century, this treat quickly became a staple in Japanese patisseries and home kitchens, especially admired for its airy texture and subtle sweetness. Unlike heavier Western desserts, Japanese Cream Puffs emphasize finesse, umami, and the natural flavors of high-quality eggs, milk, and seasonal vanilla. The result is a dessert that is both satisfying and gentle on the palate. Shu Cream is often enjoyed during tea time, as a sweet finish to a meal, or gifted on special occasions. Its crisp pastry shell contrasts with the smooth, velvety custard, making each bite a delight. Cream Puffs are also popular at Japanese festivals and gatherings, celebrated for their elegant presentation and versatility. By making a health-conscious version, you can savor this classic Japanese sweet while being mindful of calories and nutrition, making it a smart choice for those tracking their dietary intake.
材料(2 medium cream puffs per person分)
- 1/2 cup Low-fat milk (gyūnyū (牛乳))
- 2 large Eggs (tamago (卵))
- 1/2 cup Whole wheat pastry flour (chūryūko (中力粉))
- 2 tbsp Unsalted butter (margarine can be substituted)
- a pinch Salt (shio (塩))
- 2 tbsp Stevia or erythritol (natural sweetener)
- 1/2 tsp Vanilla bean or pure vanilla extract (seasonal vanilla)
- 1 tbsp Cornstarch (katakuriko (片栗粉))
- for dusting Powdered sugar (optional, konashi) - オプション
作り方
- 1
Preheat your oven to 200°C (392°F). Prepare a baking sheet with parchment paper.
5 minutes
Ensure the oven is fully preheated for the best puff.
- 2
In a saucepan, heat 1/4 cup of low-fat milk, 2 tbsp unsalted butter, and a pinch of salt over medium heat until the butter melts and mixture just begins to boil.
3 minutes
Do not overboil to avoid evaporation.
- 3
Remove from heat, quickly add whole wheat pastry flour, and stir vigorously until the mixture forms a dough and pulls away from the sides.
2 minutes
Mix until no lumps remain for a smooth choux.
- 4
Let the dough cool for 2 minutes. Add one beaten egg at a time, mixing well after each addition until the dough is glossy and forms a thick ribbon when lifted.
5 minutes
Do not add eggs to hot dough, or they will cook.
この料理が健康的な理由
By substituting refined flour with whole wheat pastry flour and using low-fat milk and natural sweeteners, this Shu Cream is lighter and more nutritious while maintaining authentic Japanese flavor and texture. It's a great choice for those watching their calorie intake or seeking a guilt-free dessert option. The moderate protein and reduced sugar content make it suitable for weight management and overall wellness, without sacrificing the joy of a classic treat.
This Cream Puff (Shu Cream) recipe uses whole wheat flour and low-fat milk to reduce calories and increase fiber, making it a better source of complex carbohydrates and protein compared to traditional recipes. Eggs provide high-quality protein, essential amino acids, and vitamins such as B12 and D. The use of natural sweeteners like stevia or erythritol keeps this dessert lower in added sugars, making it suitable for a balanced diet. The custard offers calcium and some minerals, supporting bone health.
プロのヒント
- 💡Tip 1: Ensure all ingredients are at room temperature for a perfect rise.
- 💡Tip 2: For a glossy puff, brush tops with beaten egg before baking.
- 💡Tip 3: Use a serrated knife to slice puffs for a clean cut.
保存と提供
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Custard should be filled just before serving to maintain crispness.
最適な提供方法: Lunch
栄養成分
| 栄養素 | 100gあたり |
|---|---|
| エネルギー | 240.0 kcal |
| タンパク質 | 5.0 g |
| 炭水化物 | 26.0 g |
| 総脂質 | 13.0 g |
| 食物繊維 | 0.0 g |
