Strawberry Heart Creme Puffs

Strawberry Heart Creme Puffs

I used a bunch of "Yodoran-Hikari" brand high quality eggs in the pastry batter and custard cream. The fluffy and softness of the puff, together with the strawberries and cream, create a perfect and delicious harmony.

Ingredients: About 8~10 heart shapes

Puff Batter
Yodoran-Hikari high quality eggs
Cake flour
50 g
70 ml
★Unsalted butter
40 g
a pinch
Custard Cream
Yodoran-Hikari eggs (yolk)
60 g
20 g
200 ml
Unsalted butter
20 g
Vanilla beans
1/2 stick
Heavy cream
100 ml
10 g
Powdered sugar
a little


1. I used fresh Yodoran-Hikari eggs. Using these high quality eggs really changes the flavor of both the puffs and the custard. Let's use quality eggs! Use the leftover egg whites for a Financier Cake or fry them.
2. Make the custard cream. In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well. Scrape out the vanilla beans from the shell and add them, with the shell, to the milk. Warm to body temperature. Add the milk to the bowl and mix well. Strain through a tea strainer and into a pot. Simmer for 2 minutes while stirring.
3. While hot, tightly wrap Step 2 and let cool. If you have the time, put it in the microwave to chill completely.
4. Make the puff. Add the ★ ingredients to a pot, turn on the heat, and boil until the butter melts. Remove from the heat and add the sifted flour all at once. Mix well with a wooden spatula.
5. Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula. When the mixture begins to bunch together, remove from the heat.
6. While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition. Stir gently, even when your hand hurts!
7. Put Step 7 into a pastry bag with a star-shaped pastry tip. Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray.
8. Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190°C. Absolutely do not open the oven while they're baking!
9. Cut the cooled puff dough in half horizontally. Since they're so soft, they will cut nicer if you use kitchen scissors.
10. Whip the heavy cream and sugar until soft peaks form. Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff. Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff. Dust with powdered sugar using a tea strainer.

Story Behind this Recipe

I wanted to make a pastry with a rich taste using eggs. Cool them well and enjoy!