Recently, I was in Torrance and went to a La Patisserie called Chantilly's. Here at Chantilly's, they serve Goma-Shu, or Black Sesame Cream Puffs, among many other goodies! Food Critic Jonathan Gold actually mention this place and its Goma-Shu on his 99 Things to Eat in LA Before You Die. http://www.laweekly.com/2010-02-26/eat-drink/99-things-to-eat-in-l-a-before-you-die/
It was delish and made me miss Japan so much! I also had a black sesame macaron (I'm a bit
obsessed with kuro-goma/black sesame these days).
Some history about cream puffs.
Inspired, I decided to make my very own Goma-Shu's! I also made white sesame and luckily, they were a success!
Here's the recipe! Enjoy!
Cream Puffs (about 12 shells):
1/2 unsalted butter
1/4 cup milk
1/4 cup water
1 cup flour
1 Tbl Black Sesame grounds
a pinch of sugar
Cream Puff instruction
1. Preheat oven to 400 F and line cookie sheet with parchment paper.
2. Boil butter, milk, and water in a sauce pan. Once boiled, lower heat and add flour at once. Mixture should thicken.
3. Once flour is well mixed, remove sauce pan from heat. Add 1 egg and mix. Add second egg and mix. Mixture should be thick and slowly runs and breaks off spoon. Add half of last egg if needed.
4. Pipe onto cookie sheet and bake for 20min. Reduce heat to 350 F and bake for another 20min.
5. Let cool and cut open to fill.
3 egg yolks
1 cup milk
1/4 cup granulated sugar
1/8 cup flour
half vanilla bean stick
1. In a saucepan, combine milk, a 1/3 of the sugar and vanialla beans and mix over med heat.
2. In another bowl, beat remaining sugar and yolks till white and frothy. Mix in sifted flour.
3. Combine egg mix with mixture in saucepan and cook till thick and lumpy.
4. Remove from heat. Prepare a dish lined with plastic wrap and pour custard into contained and wrap. Put in fridge for about 30min to an hour.
1.5 cup Heavy Cream
1 Tbl granulated sugar
1 Tbl Black sesame paste
1.5 White sesame paste (I used grounds)
1. Beat cream and sugar till whipped and set aside.
2. Take out custard and place half of it in a bowl. Beat with black sesame paste and pipe into 6 puff shells.
3. Pipe half of whip cream on top. Place shell top on top.
4. Mix remaining whip cream and white sesame paste/ground into remaining custard. Pipe into remaining shells and top off with shell caps.
5. Dust with sesame seeds and powdered sugar if desired.
(Black sesame up front and white sesame in the back)