A famous cookbook author in Japan, Harumi Kurihara, said in one of her cookbooks that home cooking is like a soap opera.
One thing leads to the next, and it’s always continuous.
I totally understand it.
One of the major reasons I made these was simply because I had custard cream (or pastry cream) left from the cake ↓
https://sideb.culinarytribune.com/2022/11/26/raspberry-lemon-cake
and the Taiyaki ↓
I also had extra sweet Azuki beans from making the Taiyaki, too.
I added add Matcha to the pastry cream, and that, sweet Azuki, and whipped coconut cream were used as the filling for these puffs.
The puff recipe is from one of Yuko Shirasaki’s cookbooks called “Heta Oyatsu (in Japanese)”.
I bought the book only because I wanted to try this one recipe.
I have actually tried a few other recipes from the book, but I still think it was worth buying the book even just for this one recipe!
