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Sudachi, Pear & Tonka Bean Cream Puff

A delightful dessert featuring fresh sudachi, sweet pears, and earthy tonka beans, all encased in airy cream puffs.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: French, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cream puff dough
  • 1 cup water
  • 1/2 cup unsalted butter Make sure it is unsalted for better control of flavors.
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 tsp salt
For the filling and topping
  • 1 cup heavy cream
  • 1-2 tablespoons sudachi juice Use fresh for the best taste.
  • 1 medium pear, peeled and diced
  • 1/2 tsp grated tonka bean Can substitute with vanilla extract if needed.
  • to taste Powdered sugar for dusting

Method
 

Preparation of cream puff dough
  1. In a saucepan, bring water and butter to a boil.
  2. Once boiling, add the flour and salt. Stir quickly until the mixture forms a ball.
  3. Remove from heat and let it cool slightly.
  4. Add eggs one at a time, mixing well after each addition until smooth.
Baking the cream puffs
  1. Preheat your oven to 400°F (200°C).
  2. Spoon the dough onto a baking sheet lined with parchment paper, making small rounds.
  3. Bake for 20-25 minutes until puffed and golden brown. Let them cool completely.
Preparing the filling
  1. Whip the heavy cream and mix in sudachi juice and grated tonka bean.
  2. Once the cream puffs have cooled, slice them open and fill with whipped cream and diced pear.
  3. Dust with powdered sugar before serving.

Notes

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. To store, keep in an airtight container in the refrigerator for up to two days.