Sweets were not my favorite when I was a child.
I would rather go for sushi than donuts.
I know I was a weird kid (lol).
But the cream puff was one of the sweets that I would get excited when my mother made them.
The airy puffs stuffed with sweet cream…
Who could resist it?!
When I came to the States I quickly realized that it was not that easy to find cream puffs.
In Japan we call them “choux cream” and you can find them really anywhere.
So initially that’s what I was asking people about.
Then I found out that they do exist here in the States, but they use a different name, “cream puffs”.
However, even after I looked for them with the right name, I noticed that it was not something you can just get from any bakery or pastry shop.
A good thing was that my mother-in-law would make them.
I was really lucky because it’s not something everyone makes them at home here in the U.S.
But then we decided to become plant-eaters.
That became a problem because I had no idea how to veganize the cream puff recipe.
So, when I found out that someone did and included the recipe in her book, I bought the book mostly just for that one recipe.
This is my third time to make vegan (and gluten free) cream puffs using the recipe, and this time I decided to stuff them with cardamom custard cream and coconut cream.
I always liked my cream puffs stuffed with two kinds of cream.
These were scrumptious!!
You can’t make too many with this recipe, but that made us appreciate this delicate treat even more.
The recipe is included in the book, “Heta Oyatsu,” written (in Japanese) by Yuko Shirasaki.
My basic vegan custard recipe is here. ↓
https://sideb.culinarytribune.com/recipes-ive-tried-and-liked/
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