Japanese Cream Puff Recipe

pondan.comMake a super creamy and fluffy Japanese Cream Puff using Pondan? You can do it! The recipe is simple and doesn’t require a lot of additional ingredients.

INGREDIENTS

For Puff Cake

  • 1 pack of Pondan Kue Soes
  • 4 eggs
  • 80 ml of water
  • 70 gr of melted margarine
  • 70 gr of melted butter

For Cream Filling

  • 1 box of Pondan Whip Cream
  • 250 ml of ice water

TOOLS

  • Bowl
  • Mixer
  • Oven
  • Piping nozzle
  • Piping bag
  • Baking sheet
  • Pastry brush

INSTRUCTIONS

  1. First of all, crack 4 eggs into a bowl.
  2. Then, beat the eggs using a medium speed mixer until fluffy. 
  3. Pour 80 ml of water into the bowl.
  4. Pour 70 grams of melted margarine and 70 grams of melted butter into the bowl.
  5. Then, beat all ingredients in the bowl with a mixer on low speed.
  6. Pour 1 pack of Pondan Kue Soes into the bowl. Beat the mixture again with a mixer on low speed for 2 minutes.
  7. Next, put the puff mixture into a piping bag with a piping nozzle on top of it.
  8. Keep in mind to grease the baking sheet first with margarine and sprinkle a little flour.
  9. Once done, form the puff pastry dough on the baking sheet in a circular form. 
  10. Then, grease the surface of each puff pastry dough with beaten egg.
  11. After that, put the baking sheet in the oven. Bake at 200 °C for ± 25 minutes.
  12. While waiting for the puff pastry to cook, let’s make the cream filling. Pour 1 box of Pondan Whip Cream into a large bowl.
  13. Then, pour 250 ml of ice water into the bowl. Beat the whip cream using a mixer on high speed for 6-7 minutes. Let stand at room temperature.
  14. Once the puff pastry is well-cooked, remove it from the oven. Let it cool at room temperature.
  15. Then, divide the middle part of each puff pastry and fill it with whip cream. Don’t forget to sprinkle its surface with powdered sugar.
  16. Decorate it, and Japanese Cream Puff a la Pondan is ready to be serve!

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