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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Top Crust Dough: Melt Butter in a small saucepan, Stir in Sugar, then flour. | 2. Cream Puff Shells: Place butter, salt and water in a large saucepan over high heat. | 3. 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. | 4. 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. | 5. 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. | 6. Place thin discs of Top Crust Dough (from step 1) on top of each. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	ounces		646.38	29.6995	20.1965	54.431999999999995
water	1	cup		0.0	0.0	0.0	0.0
purpose flour	1 1/2	cups	sifted	-	-	-	-
egg	5			357.5	1.8	31.4	23.775
salt	1	pinch		-	-	-	-
butter	1	ounce		646.38	29.6995	20.1965	54.431999999999995
sugar	1/3	cup	powdered	155.6	39.908	0.0	0.0
purpose flour	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.