Japanese Crispy Cream Puff Shells (Shu Cream) - cooking recipe

Ingredients

4 ounces butter
1 cup water
1 1/2 cups all-purpose flour, sifted
5 eggs
1 pinch salt
Top Crust
1 ounce butter
1/3 cup powdered sugar
1/3 cup all-purpose flour

Preparation

Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour.
Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat.
When butter is melted and it starts to boil, remove from heat and Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.
In a separate bowl, lightly whisk 5 eggs. Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.
Spoon into a Piping bag and Pipe directly downward onto paper-lined tray. If you like, use chopsticks or fingers to pull pastry upwards on the sides.
Place thin discs of Top Crust Dough (from step 1) on top of each.
Immediately bake in a very hot oven 410-430 degrees F, 25-30min until well puffed and browned then down to 210 degrees F for 40 min or more to dry.