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Wasabi Cream Puffs

Julie Nolke

Trick your friends with this lime-green treat (Hint: It's not lime)



  • Choux Pastry:
  • 1 1/2 teaspoon of sugar
  • 125 grams flour
  • 150 milliliters of water
  • 60 grams butter in pieces
  • 3-4 large eggs
  • Wasabi Pastry Cream:
  • 1 vanilla bean, split lengthways and seeds scraped
  • 1 tablespoon wasabi
  • 1 cup milk
  • 1 cup whipping cream
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 1 tablespoon corn starch
  • Optional: green food colouring

Let's get Cooking...

  1. For the filling, put the vanilla seeds, wasabi, 10 drops of food colouring, milk and cream in a saucepan over medium heat and bring to a simmer. Remove from heat.
  2. Using an electric mixer beat the egg yolks and sugar until thick and pale. Sprinkle the flour and corn starch over the eggs and stir until smooth and combined. Pour half the hot mixture into the yolk mixture and stir until smooth. Then add the entire mixture back into the saucepan.
  3. Stirring constantly with a whisk, bring the mixture to a boil over medium heat and heat for 2 minutes. Remove from heat and place in a bowl. Cover the top with a circle of parchment paper to avoid a skin from forming. Let cool completely.
  4. For the cream puffs, combine the sugar and flour in a bowl and set aside. Put 150 milliliters of water and the butter in a saucepan and bring slowly to boil. The butter should be melted.
  5. Working quickly, remove the saucepan from the heat, add the flour mixture and stir vigorously with a wooden spoon to combine. Return to a low heat and continually stir for about a minute until the mixture forms a smooth thick mass that comes away from the sides of the pan. Avoid over beating because the pastry will not rise properly.
  6. Transfer the dough into another bowl and allow it to cool slightly. Then using a wooden spoon or electric mixer stir in one egg at a time. It starts out very difficult when mixing in the egg and will look like a slimy mess but eventually it will incorporate into the dough. Continue with the next two eggs. When the mixture is finished it should be smooth, glossy and falls heavily from the spoon. If this is not the case, ie. too thick, use the final egg.