tag:blogger.com,1999:blog-3286197669785491418.post485073009166867310..comments2023-05-23T06:10:01.543-07:00Comments on Simple Indulgence: Japanese Cream PuffJoycehttp://www.blogger.com/profile/09418626643930274214noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3286197669785491418.post-9386544598016367712021-05-02T00:35:18.492-07:002021-05-02T00:35:18.492-07:00Hi there, tried your pastry cream recipe today and...Hi there, tried your pastry cream recipe today and it tasted really good, just like Tampopo's! Thanks for sharing!Anonymoushttps://www.blogger.com/profile/14874940086166917543noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-28058520908529241352018-07-08T23:27:27.612-07:002018-07-08T23:27:27.612-07:00Can you convert the ingredients in ml?Can you convert the ingredients in ml?Anonymoushttps://www.blogger.com/profile/05675211162684014563noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-17881477909080147252016-10-18T20:14:24.588-07:002016-10-18T20:14:24.588-07:00Hi, sorry to have taken so long to reply you. I ha...Hi, sorry to have taken so long to reply you. I have been tardy in updating my blog. Whipping cream is fine too. The purpose of corn flour is to thicken and stabilize the cream. This way, the cream will not 'melt' or water-out when it is at room temperature for too long. Hope this answers your question. Have fun making this delicious pastry.<br /><br />JoyceJoycehttps://www.blogger.com/profile/09418626643930274214noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-19167604101989672142016-10-03T01:48:14.486-07:002016-10-03T01:48:14.486-07:00Hi Joyce, I only have whipping cream. How would yo...Hi Joyce, I only have whipping cream. How would you advise on making the cream with just that? And may I also know why you added cornflour into the cream filling mixture? Thanks a lot!! :-) Anonymoushttps://www.blogger.com/profile/16992999921516234755noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-84991268297527288442013-07-16T01:42:18.478-07:002013-07-16T01:42:18.478-07:00Hi Bunnie,
Yes, you can. The cookie crust layer m...Hi Bunnie,<br /><br />Yes, you can. The cookie crust layer makes it more beautiful and like the one I tried at Tampopo deli. So sorry for the delay in replying to your question. Joycehttps://www.blogger.com/profile/09418626643930274214noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-22441906560785912512013-07-13T06:40:21.088-07:002013-07-13T06:40:21.088-07:00Your pictures look amazing! I want to try this rec...Your pictures look amazing! I want to try this recipe out! But I have a question, is it possible to make these cream puffs without the cookie crust? And would they still be light and crispy? Thank you!Bunniehttps://www.blogger.com/profile/10319261577425857952noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-58497432381949338892013-03-16T02:59:35.692-07:002013-03-16T02:59:35.692-07:00Hi Leon,
I have never tried baking with margarine...Hi Leon,<br /><br />I have never tried baking with margarine. Butter is the preferred ingredient as it gives your baked goods a very nice fragrant and taste. Hope this helps.<br /><br />Joyce<br />Joycehttps://www.blogger.com/profile/09418626643930274214noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-65766096172434858212013-03-12T13:05:19.167-07:002013-03-12T13:05:19.167-07:00Hi Joyce,
Thanks for the enlightment. Just one qu...Hi Joyce, <br />Thanks for the enlightment. Just one question for you, can i use margarine instead of butter for the choux puff ingredients ?<br />Pls help, thanks<br />LeonLeoncharlotthttps://www.blogger.com/profile/01266271472949255731noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-71165512963748363432012-10-17T19:33:03.483-07:002012-10-17T19:33:03.483-07:00Hi,
Sorry to have taken so long to answer your qu...Hi,<br /><br />Sorry to have taken so long to answer your question.<br />Durian puff was the first one I tried and I modified the recipe a little for the cream puff.<br />Adding more milk gives you a more chewy texture as in the durian puff.<br />I love a crispier and lighter texture, so I modified the recipe a little in the cream puff. It was great!<br />You can give both recipes a try and let me know which one do you prefer?<br /><br />JoyceJoycehttps://www.blogger.com/profile/09418626643930274214noreply@blogger.comtag:blogger.com,1999:blog-3286197669785491418.post-39866594220475963442012-09-27T11:03:49.794-07:002012-09-27T11:03:49.794-07:00Hello there!
Thanks for this great recipe.
Can...Hello there! <br />Thanks for this great recipe.<br />Can't wait to try it out.<br /><br />One question, though. Why is it that the measurements for water and milk for this japanese cream puff differ from the durian puff?<br /><br />Japanese Cream Puff<br />75g water<br />50g milk<br /><br />Durian Puff<br />80g water<br />75g fresh milk<br /><br />Please help.:D Thank you!Green Dazzleshttps://www.blogger.com/profile/15879306663038730545noreply@blogger.com