Japanese Cream Puff

Sharing below is a recipe taken from my collection (source: Women’s Weekly magazine, January 2005).


  1. 150g plain flour, sifted
  2. ½ tsp salt
  3. 125ml water
  4. 125ml low fat milk
  5. 125g unsalted butter, cubed
  6. ½ tsp vanilla essence
  7. 3 whole eggs & 1 egg yolk, beaten together
  8. 1 tbsp icing sugar
  9. cubed fruits
  10. fresh cream
  11. Custard filling:
    • 450ml low fat milk
    • 30g unsalted butter
    • ½ tsp vanilla essence
    • 4 egg yolks, beaten
    • 60g castor sugar
    • 2 tbsp custard powder
    • a pinch salt
    • 1 tbsp cornflour


  1. Boil 125ml milk, 125ml water and 125g butter in a casserole, cook on 1000w (under microwave mode) for 6 ½ min, uncovered, stir before cooking.
  2. Pour boiled butter over 150g sifted flour and ½ tsp salt. Stir in. Set aside to cool for ½ hour.
  3. Select to Auto menu and press start to preheat.
  4. Place mixture in food processor, partially adding in beaten egg and ½ tsp vanilla essence. Continue to beat until the batter is smooth.
  5. Pipe out batter onto baking sheet. Place batter into preheated oven and bake automatically.
  6. When ready, cool on rack.
  7. To make custard filling, cook milk on 700w for 4 min, uncovered. Stir before cooking.
  8. Place 60g castor sugar, 2 tbsp custard powder, salt and 1 tbsp cornflour in a casserole. Slowly stir in milk.
  9. Gradually stir in beaten egg yolks and ½ tsp vanilla essence, cook on 700w power for 4 min. Stir every min.
  10. Lastly add in 30g butter. Leave to cool.
  11. To serve, stuff filling into the pastry shell. Decorate with cubed fruits, fresh cream and icing sugar.


  1. Well-risen and fluffy pastry shell will be produced only by steam bake method.