Japanese Cream Puff (Choux Pastry) Made with Airfryer

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Japanese Cream Puff (Choux Pastry) Made with Airfryer AI-generated image
45 minTotal time
MediumDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Unsalted butter Use the same amount of salted butter and omit the pinch of salt.
  • All-purpose flour Use the same amount of plain flour.
  • Cornstarch Use the same amount of potato starch to thicken the custard.
  • Vanilla extract Use the same amount of vanilla bean paste.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein9 g
Carbohydrates41 g
Fat17 g

Fiber 1 g · Sugar 13 g · Sodium 260 mg

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Learn how to make light and fluffy Japanese-style cream puffs at home easily without an oven, using an airfryer. These cream puffs feature a crisp shell and a smooth custard filling.

Japanese

Steps

  1. In a small saucepan, combine butter, water, and salt. Heat until butter melts and the mixture starts to boil.
  2. Remove from heat and quickly stir in the flour until a smooth dough forms.
  3. Return to low heat and stir for 1-2 minutes to dry the dough slightly.
  4. Transfer dough to a bowl and let cool for 5 minutes.
  5. Beat in the egg one at a time until the dough is smooth and shiny.
  6. Preheat airfryer to 180°C (350°F).
  7. Pipe or spoon small rounds of dough onto parchment paper sized to fit your airfryer basket.
  8. Airfry for 12-15 minutes until puffed and golden brown. Avoid opening the basket during cooking.
  9. Meanwhile, to make custard: whisk egg yolk, sugar, and cornstarch in a bowl.
  10. Heat milk in a saucepan until warm but not boiling.
  11. Slowly pour warm milk into egg mixture while whisking.
  12. Return mixture to saucepan and cook on low heat, stirring constantly until thickened.
  13. Remove from heat, stir in vanilla extract, and let cool.
  14. Once puffs are cool, slice them halfway and fill with custard using a spoon or piping bag.
  15. Serve immediately or chill before serving.

Tips for Japanese Cream Puff (Choux Pastry) Made with Airfryer

  • A properly dried choux dough should pull away from the saucepan and leave a thin film on its base; dough that is too wet may spread rather than puff.
  • The shells should look deeply golden and feel light and firm, not pale or soft; underbaked shells are more likely to collapse as they cool.
  • For neater filling, chill the custard until thick and cool, and use a small piping tip to reach inside the shell.

Drink pairing

A cup of lightly roasted coffee
Its gentle bitterness balances the sweet, creamy custard and buttery pastry.

0% option: Jasmine tea

Storage

Keep filled puffs covered in the refrigerator and eat within 3–4 days; the shells soften over time. Refrigerate leftovers within 2 hours, and reheat only the shells until steaming hot before adding chilled custard.

Frequently asked questions

Why did my puffs collapse?
They may have been underbaked or the basket may have been opened while they were rising. Aim for shells that are evenly golden, firm, and light.

Can I make the shells ahead?
Yes. Cool them fully and store airtight for up to a day; they are crispest soon after baking. Keep custard separately chilled and fill shortly before serving.

How can I tell when the custard is thick enough?
It should coat a spoon and hold a clear trail when you draw a finger across the coating. Stir continuously so it thickens smoothly without lumps.
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