Les choux à la crème are probably the most successful French cake in Japan. Chou was easy to pronounce, but à la crème was too long. Everybody knew that meant cream. So the name became シュークリーム shu-kuri-mu chou cream, which is also how they say “shoe cream”.
Well we can see them everywhere from the luxury hotel tea room to the discount kombini (convenience store). They can be extraordinary, great, good, meh, abominable. The choice is huge. Some stands prepare them fresh all day.
I still find home-made fresher.
First let’s make the little choux. Then a cream at local taste including anko (azuki bean sweet paste) an ingredient borrowed from wagashi (Japanese tea sweets).
Simple, 125 g of water, 25 g of oil, 80 g of flour. I included about 2 eggs, a little vanilla extract and sugar.
Baked at 200 degrees, 25 minutes.
I really love the inside still wet. So I don’t fill them, I keep the cream on the side.
I passed boiled azuki beans through a sieve to get the creamy texture, added sugar and a little brandy. That’s koshian (‘passed’ bean paste, recipe here). More about it here.
The whip (here veg’) plus anko bean paste mix. It is very popular now.