Shu Cream Japanese Cream Puffs Recipe with Custard Filling

Rich and delicate shu cream, also known as Japanese cream puffs, combine classic choux (pâte à choux) pastry shells with a creamy filling for an irresistible treat. The shells are light and crisp on the outside and hollow inside, perfect for piping in a smooth vanilla custard or a lightly sweetened whipped cream. This recipe keeps the traditional technique but embraces simple, high-quality ingredients so you can recreate authentic Japanese-style cream puffs at home.

Japanese shu cream (シュークリーム) adapts French choux pastry into a slightly smaller, often more delicate cream puff. Popular in bakeries across Japan, shu cream frequently features flavors like vanilla custard or fresh fruit—strawberries are a classic pairing—so the finished pastry feels both familiar and distinctly Japanese.

The Japanese affinity for shu cream comes from the dessert’s pleasing contrast of textures and its easy, enjoyable eating experience. Ayako Watanabe, a former sous-chef in a Tokyo bakery, notes that the combination of crisp shell and smooth filling makes shu cream a beloved everyday treat.

This shu cream recipe yields approximately 15 cream puffs, enough for a small gathering. If you need more, the dough and fillings scale well: double or triple the ingredients and assemble the puffs when needed.

What is shu cream?

Shu cream is the Japanese name for cream puffs made with choux pastry. In Japan the dessert is commonly sold in pastry shops, bakeries, and many cafes. The French equivalent is choux à la crème. Japanese versions often emphasize refinement in size, texture, and filling — for example, using a light custard or Chantilly cream and seasonal fruits.

Why you should try this recipe

• Shu cream is a staple Japanese dessert, widely enjoyed for its lightness and flavor.
• Choux pastry is versatile: the same basic dough makes eclairs, profiteroles, chouquettes, and more.
• The recipe uses simple pantry ingredients and can be adapted—for example, swap the filling between custard and whipped cream or add fresh fruit.

Ingredients

For exact ingredient amounts and proportions, use the recipe card below.

• Water — tap, filtered, or mineral water for the choux dough.
• Salt — a pinch to enhance flavor.
• Unsalted butter — cubed; room temperature works fine for incorporation into the dough.
• All-purpose flour — choose flour with 11–14% protein for a reliable structure. In Japan, low-gluten cake flour is sometimes used for an even lighter texture.
• Eggs — large and at room temperature; measure by weight if possible for consistency.
• Heavy cream (30%+ fat) — for whipping into sweetened Chantilly cream if you choose that filling.
• Icing sugar — to sweeten whipped cream and for dusting.
• Vanilla bean — optional; vanilla extract or paste may be used instead.
• Fresh strawberries — optional, for filling and decoration.

Recipe variations

Try one of these Japanese-inspired variations:

• Craquelin or almond-topped shu cream: add a thin cookie layer or chopped almonds before baking for extra crunch.
• Soy-based version: use plant-based butter and soy milk to adapt the recipe for dairy-free preferences, then fill with a compatible cream.
• Layered cream puffs: fill with both pastry cream and whipped cream for a richer profile.
• Cake-style assembly: arrange filled choux shells with extra cream and fresh fruit to create a custard-and-fruit dessert tower.

How to make shu cream

Making shu cream involves three main stages: preparing choux pastry shells, preparing the filling (vanilla custard or Chantilly cream), and assembling the puffs with optional fruit.

Make choux pastry

Preheat the oven to 355°F (180°C). Prepare two baking sheets lined with parchment and mark 1.5-inch (4 cm) circles spaced about 2 inches (5 cm) apart. In one small bowl, lightly beat the eggs and set aside. In another bowl, sift the flour.

In a heavy-bottomed saucepan bring water, salt, and cubed butter to a boil over medium-high heat. Remove from heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth dough without lumps. Return the pan to low heat and stir until a thin film forms on the bottom and the dough pulls away from the sides.

Transfer the dough to a large bowl and let cool for 3–5 minutes, then beat in the eggs a little at a time until the dough is shiny, smooth, and falls from the spatula in a thick ribbon (forming a V). Pipe 1.5-inch mounds onto the prepared parchment using a round tip. For a neat finish, dip a fork in beaten egg or water and lightly score the tops; mist lightly with water if desired.

Bake one tray at a time for 30–35 minutes until golden brown. Avoid opening the oven door while baking. After the initial bake, prick each shell with a skewer to release steam and bake 4–5 minutes more. Cool on a wire rack.

Make the cream filling

Choose a filling: a classic vanilla custard (pastry cream) or sweetened whipped cream (Crème Chantilly). For pastry cream, heat milk with vanilla, temper in eggs and sugar, then thicken on the stove and cool. For Chantilly, whip cold heavy cream with icing sugar and vanilla until firm peaks form. Both fillings are common in Japan and suit shu cream well.

Assemble cream puffs

Fit a piping bag with a star tip and fill with the chosen cream. Using a serrated knife, cut each shell about one-third to halfway from the top. Place small cubes of washed, hulled strawberries on the bottom, pipe cream over them, add a few more berries if desired, then replace the top and dust with confectioners’ sugar. For cream-filled puffs, you may also pipe cream directly into the shell from underneath.

Expert Tips

1. Use an oven thermometer to confirm the true baking temperature for consistent results.
2. Measure ingredients by weight with a reliable kitchen scale for accuracy.
3. Make-ahead option: bake shells in advance and store them unfilled in an airtight container at room temperature for up to 3 days; fill shortly before serving.

Storage instructions

Fillings that contain dairy are best consumed the same day. Refrigerate assembled shu cream and use within 24 hours. Freezing assembled cream puffs is not recommended due to the texture change in cream.

• Unbaked choux mounds: Freeze on a tray until firm, then transfer to a freezer bag and store up to 3 months. Bake directly from frozen, adding 5–10 minutes to the baking time.
• Baked, unfilled shells: Freeze in a sealed bag up to 3 months. Thaw at room temperature and refresh in a hot oven (355°F / 180°C) for 5–7 minutes before filling.

Recipe FAQ

Love choux pastry? Try these next!

• Paris-Brest dessert
• Chouquettes (sugar puffs)
• Gougères (cheese puffs)

Recipe card

Nutritional information is provided as an estimate for general guidance and may vary based on exact ingredients and portion sizes.