|Ingredient||15 2" Choux||15 5-6cm Choux|
|whole milk||¼ cup||60cc|
|sugar||½ tsp.||½ tsp.|
|cake flour||heaping ½ cup||75g|
|crème pâtissière||about 1½ lbs.||about 700g|
|powdered sugar||to dust||to dust|
This recipe comes from Japan where these French-style cream puffs are the standard. Called shuu cream there, they take their name from the French chou (the puff pastry) and the English cream. The resulting chou à la crème (plural choux à la crème) contrast a light pastry shell with a thick, rich crème pâtissière custard filling for an experience somewhat different from the usually lighter American cream puff, but every bit as heavenly when it comes to taste.