Osaka Yaki Shu

Osaka Yaki Shu, also known as "Osaka-style baked cream puff," is a delightful dessert that originates from the bustling streets of Osaka, Japan. It is a perfect combination of crispy choux pastry filled with rich, creamy custard. The dessert has gained popularity not only in Japan but internationally, thanks to its unique taste and texture.

History and Origin

The concept of choux pastry originated in France, but the Osaka Yaki Shu took on its own identity in Japan. In post-World War II Japan, Western desserts started to become popular, leading to the creation of this hybrid dessert. The term "Yaki" means "grilled" or "baked" in Japanese, highlighting the crispy texture of the pastry. It represents a fusion of French techniques and Japanese flavors.

Ingredients

1. Water - 120ml
2. Unsalted Butter - 60g
3. Salt - a pinch
4. All-Purpose Flour - 75g
5. Eggs - 3 large
6. Whole Milk - 250ml
7. Granulated Sugar - 50g
8. Vanilla Extract - 1 teaspoon
9. Cornstarch - 25g
10. Heavy Cream - 100ml

Ingredient Overview

The essence of the Osaka Yaki Shu lies in its simple yet flavorful ingredients. The water and butter combination creates the base of the choux pastry, while the flour introduces structure. Eggs are the stars, providing the necessary fluffiness and moisture to the pastry. The custard filling combines milk, sugar, vanilla, and a hint of cornstarch to give a creamy and luscious texture. Lastly, heavy cream is whipped and added to elevate the custard's richness.

Preparation

Step 1: Making the Choux Pastry

The base of the Osaka Yaki Shu is the choux pastry, a delicate, buttery pastry just perfect for holding our rich custard filling. Begin by preheating your oven to 200°C (392°F).

Instructions:

• In a medium saucepan, combine water, butter, and salt. Bring them to a boil over medium heat until the butter melts completely.
• Once the mixture is boiling, remove it from heat and immediately add the flour all at once. Stir quickly using a wooden spoon until a dough forms and pulls away from the sides of the pan.
• Return the saucepan to low heat and cook, stirring constantly, for about 1-2 minutes until a slight film forms on the bottom of the pan. This helps remove excess moisture.
• Transfer the dough to a mixing bowl and allow it to cool slightly.
• Add the eggs, one at a time, mixing well after each addition. The dough should be smooth and shiny, with a consistency that allows it to fall from the spoon in a thick ribbon.
• Spoon the dough into a piping bag fitted with a large round tip and pipe round mounds onto a baking sheet lined with parchment paper.

Step 2: Baking the Choux Pastry

Now that our choux pastry dough is ready, it's time to bake and achieve that perfect golden-brown finish.

• Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the pastries are puffed and golden.
• Reduce the oven temperature to 160°C (320°F) and bake for an additional 10-15 minutes. This dries out the inside, ensuring the pastry stays crisp.
• Remove from the oven and cool completely on a wire rack.

Step 3: Preparing the Custard Filling

The heart of our Osaka Yaki Shu is its creamy custard filling. This rich filling balances the light, airy texture of the choux pastry.

• In a medium bowl, whisk together sugar and cornstarch until combined. Add the milk and place the mixture in a saucepan over medium heat.
• Cook, stirring constantly, until the mixture thickens and starts to bubble. It should coat the back of a spoon.
• Remove from heat and stir in vanilla. Let it cool completely.
• Whip together heavy cream until stiff peaks form, and then fold into the cooled custard. This lightens the filling and adds richness.

Step 4: Assembling the Osaka Yaki Shu

Now, we're ready to assemble our delightful dessert.

• Once the choux pastries have cooled, use a sharp knife to cut a small opening at the bottom.
• Fill a piping bag with the prepared custard and pipe it into the center of each pastry until full.
• Serve immediately or chill in the refrigerator until ready to enjoy.

Enjoying Osaka Yaki Shu

Osaka Yaki Shu is best enjoyed fresh and slightly chilled. The contrast between the crispy choux pastry and the smooth custard filling makes each bite an experience in itself. Pair it with a cup of green tea for a delightful treat that complements the sweetness beautifully.

Interesting fact: In Osaka, street vendors often serve Osaka Yaki Shu with a light dusting of powdered sugar or a drizzle of chocolate syrup, adding another layer of flavor to this already scrumptious dessert. Whether you choose to enjoy it simply or with added flair, its taste and texture will capture your heart.