introduction
Sudachi, Pear & Tonka Bean Cream Puff is a delightful dessert that combines fresh flavors and lovely textures. This recipe uses the unique taste of sudachi, a Japanese citrus fruit, paired with the sweetness of pears and the earthy warmth of tonka beans. It creates a light and refreshing treat that is perfect for any occasion.
why make this recipe
You should make this recipe because it is a delicious way to enjoy a mix of flavors that you may not usually combine. The cream puff is airy and light, making it an excellent dessert for a gathering or a special occasion. Plus, it’s a fun way to impress friends and family with your culinary skills!
how to make Sudachi, Pear & Tonka Bean Cream Puff
Ingredients:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 tsp salt
- 1 cup heavy cream
- 1-2 tablespoons sudachi juice
- 1 pear, peeled and diced
- 1/2 tsp grated tonka bean
- Powdered sugar for dusting
Directions:
- In a saucepan, bring water and butter to a boil.
- Once boiling, add the flour and salt. Stir quickly until the mixture forms a ball.
- Remove from heat and let it cool slightly.
- Add eggs one at a time, mixing well after each addition until smooth.
- Preheat your oven to 400°F (200°C).
- Spoon the dough onto a baking sheet lined with parchment paper, making small rounds.
- Bake for 20-25 minutes until puffed and golden brown. Let them cool completely.
- Whip the heavy cream and mix in sudachi juice and grated tonka bean.
- Once the cream puffs have cooled, slice them open and fill with whipped cream and diced pear.
- Dust with powdered sugar before serving.
how to serve Sudachi, Pear & Tonka Bean Cream Puff
Serve the cream puffs on a beautiful platter. You can garnish them with extra diced pears or a sprig of mint for added color. They are best enjoyed fresh but can also be set out on a dessert table.
how to store Sudachi, Pear & Tonka Bean Cream Puff
To store the cream puffs, keep them in an airtight container in the refrigerator for up to two days. You can store the empty baked shells separately and fill them just before serving for the best texture.
tips to make Sudachi, Pear & Tonka Bean Cream Puff
- Make sure your butter is unsalted for better control of flavors.
- Use fresh sudachi juice for the best taste.
- Don’t open the oven while baking; this can cause the puffs to deflate.
- Try to fill the cream puffs right before serving to keep them crispy.
variation
You can swap pear with different fruits like apples or strawberries. Additionally, if you can’t find tonka bean, vanilla extract can be a good substitute for a light flavor.
FAQs
Can I make the cream puffs ahead of time?
Yes, you can make the cream puffs ahead of time. Just store the empty shells in an airtight container and fill them with cream just before serving.
What if I can’t find sudachi?
If you can’t find sudachi, you can substitute it with lime or lemon juice. The flavor will change slightly but still be delicious.
How can I make the cream puffs sweeter?
If you want sweeter cream puffs, you can add more powdered sugar to the whipped cream or drizzle a sweet glaze over the top before serving.
Sudachi, Pear & Tonka Bean Cream Puff
Ingredients
Method
- In a saucepan, bring water and butter to a boil.
- Once boiling, add the flour and salt. Stir quickly until the mixture forms a ball.
- Remove from heat and let it cool slightly.
- Add eggs one at a time, mixing well after each addition until smooth.
- Preheat your oven to 400°F (200°C).
- Spoon the dough onto a baking sheet lined with parchment paper, making small rounds.
- Bake for 20-25 minutes until puffed and golden brown. Let them cool completely.
- Whip the heavy cream and mix in sudachi juice and grated tonka bean.
- Once the cream puffs have cooled, slice them open and fill with whipped cream and diced pear.
- Dust with powdered sugar before serving.