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      • Breakfast & Brunch
      • Chocolate
      • Dessert & Other Sweet Things
      • Smoothies
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      • Salad-ish
      • Soups
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    • Cooking Method
      • 30 Minutes
      • Air Fryer
      • Bake/ Grill
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      • No-Bake
      • One-Pot/ One Pan
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      • Stove Top
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Takoyaki Cream Puffs

4/24/14

Takoyaki Cream Puff – mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.

Takoyaki Cream Puff - mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.

I forgot how old I was when I first entered the kitchen arena. I only remembered helping my mom when our house helpers went back to her hometown for holiday, and mom let me ‘played’ with her ‘instruments’ while watching her cooking. Afterward, I helped her with the dishes. And I still remembered reading through her cooking notes, which sometimes I refer to as her ‘bible’. It’s a thick 500-pages cookbook which she wrote herself, just like her own diary. She sometimes added clipped pictures or interesting recipes she found on the newspaper or magazines. I have no idea how many books she has collected to date, but she definitely passed the habit to me. Thankfully, we have a blog nowadays, so at least I don’t have to worry about cluttering another corner at home.

Takoyaki Cream Puff - mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.

Speaking of recipes, cream puffs or eclair was one of the first recipes I baked on my own. It took me three or four tries before I baked ‘perfect’ cream puffs. At that time, I was less than ten years old. I remembered that my mom did not lend her hands in order to make me learn it all by myself and I could proudly call it my own creation. But she was there the whole time, gave me her support, answering any questions I had. It’s funny that each time I failed she always teased me of spending too much of her baking essentials, lol. But she was impressed when it’s all done – at least that’s what I think.

Takoyaki Cream Puff - mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.

For me, the most challenging part of making cream puffs is to ‘wait patiently’ for the flour to cool down before adding the eggs. I failed many times, but I learned my lesson.

Takoyaki Cream Puff - mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.

Since then, cream puffs have always been my favorite, simply because I love custard. Anything custard is always delicious. Here’s a quick and easy recipe to make cream puffs… in the form of takoyaki. If the original shape of eclairs bore you, try this one.

Other dessert recipes you should try:

  • No-Bake Salted Caramel Oat Squares – these No-Bake Salted Caramel Oat Squares are heavenly. They are perfect for breakfast or snack and involve hearty oatmeal and chocolate. Win, win, win.
  • Raspberry Puff Pastry Tart – Puff pastry danish or raspberry danish pastry. Whatever you call this, this easy tart is sure to impress the guests on any occasions — crispy, buttery, flaky puff pastry tart makes an easy summer dessert. 
Takoyaki Cream Puff - mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.
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Takoyaki Cream Puff


  • Author: Linda
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Description

Takoyaki Cream Puff – mini, bite-sized eclairs pop with vanilla filling. A fun way to enjoy your cream puffs, with green tea and drizzle with white chocolate.


Scale

Ingredients

Choux Pastry:

  • 100 gr butter
  • 250 cc water
  • 1 teaspoon salt
  • 130 gr cake flour
  • 3 medium eggs

Vanilla fillings:

  • 2 yolks
  • 50 gr cornstarch
  • 75 gr sugar
  • 500 ml milk
  • 1 teaspoon vanilla extract

Instructions

  1. Choux pastry: In a pot, combine butter, water, and salt. Add flour, and mix well. Let it cool.
  2. Preheat the oven to 350ºF.
  3. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each until the dough becomes sticky.
  4. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  6. Vanilla fillings: Mix cornstarch with 1/2 milk and yolk. Set aside.
  7. In a pot, combine milk and sugar; then add the cornstarch mixture. Keep stirring until you reach the right (pudding thickness) consistency.

Did you make this recipe?

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Filed Under: Bake/ Grill, Dessert & Other Sweet Things Tagged With: baked, cream puff, dessert, eclairs, snacks, takoyaki, vanilla, white chocolate

What Readers Are Saying

  1. Christy says

    April 24, 2014 at 11:39 pm

    Oh my, I can’t believe you made eclairs at 10. I barely could make Mickey Mouse Pancakes from Bisquik. These look so heavenly.

    My cookbook obsessed mind wants to know what cookbook was your Grandmothers Bible?

    Reply
  2. Toni | 2 Aussie Travellers says

    March 1, 2016 at 6:39 pm

    They are so adorable but my taste buds will be really confused. I love both takoyaki and Japanese shu cremes. What have you used for the sauces and toppings effect on this recipe, I can’t see it in the ingredients?

    Reply
    • Linda says

      March 1, 2016 at 7:06 pm

      Hi Toni, I used melted chocolates, dark and white; plus chopped pistachio. Let me know when you get a chance to try them. They are so fun to make 🙂

      Reply

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I'm a recipe developer, food photographer, and chocaholic living life in San Francisco. This blog is where I post brunch and modern classics comfort food recipes.

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