Saturday, September 3, 2011

Black Sesame Cream Puffs

Every since I tried Sadaharu Aoki's Sesame Eclair, I've been craving an eclair...especially one filled with a slightly nutty sesame cream filling! So, I tried to make my own. And well, my puffs turned out kinda small. But they were still pretty good :D I used Tartine's recipe for the choux pastry and sesame pastry cream (normal pastry cream + 1 Tablespoon ground black sesame in the milk). Next time I think I will pipe bigger mounds. Oh, and don't open the oven in the initial stage of baking. Haha, I seemed to have missed that important note so I opened the oven to check on them..oops, they all deflated!! I think I'm going to have to try these again. Maybe with a sugar topping or something?!


  1. This looks so cute ;) I've never had black sesame cream puffs sounds delicious!! haha....I'd probably open the door if I were baking these too- it's too tempting to see how they're going!

  2. I am a black sesame feind! These look amazing :)!!!

  3. The humidity while you're baking also has an effect on such delicate pastry. The more humid the weather, the greater the chance your dough will fail to rise adequately. On top of which, you have to put the puffs into the oven, close the door, and not check it until almost the very end--something that takes will power.


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