The Best Cream Pan with Custard Filling Recipe (Japanese Sweet Buns with Pastry Cream)

Hi, I’m Francis, the host of this show “Cooking with Dog.” Today, we are making Cream Pan filled with a generous amount of pastry cream. This bread has been popular in Japan since I was a child. First, let’s make the dough using a bread maker. In the baking pan, combine the bread flour, cake flour, butter, sugar, non-fat dry milk powder, salt, beaten egg, and water. If the non-fat dry milk powder isn’t available, substitute milk for the water. Place the pan into the bread maker and cover. Add the instant dry yeast to the dedicated space. The yeast will be added to the mixture while making the dough. Select the dough making mode, and turn on the bread machine. It will take about 1 hour to finish the first rise. Let’s make the pastry cream while making the dough. Break the egg yolks and add the sugar. Thoroughly beat the mixture until it begins to lighten in color. Place a mesh strainer over the bowl, and add the cake flour and cornstarch. Sieve the powder, and combine the mixture thoroughly. The starch and gluten in the cake flour will give the pastry cream a gooey texture and thick consistency. The fine grains of the cornstarch will help make the cream translucent and add a smooth texture. Combining both advantages will make the exquisite pastry cream. Now, heat the milk in a pot. When the steam begins to form, turn off the burner. Add half of the milk to the egg mixture a little at a time while mixing. When you’ve added about half of the milk, place the pot on the burner again. Fully combine the egg mixture. Now, place a mesh strainer over the pot of milk, and pour in the egg mixture. This process will remove any white egg chalazas and pockets of dry flour, making the cream very smooth. Turn the heat to medium-low, and continue mixing it with a balloon whisk. When it begins to thicken, reduce the heat to low, and whip the cream at full speed. The pastry cream begins to turn glossy, and the consistency becomes slightly weak. At this stage, keep mixing for 1 to 2 more minutes. Then, place the pot onto a trivet. Add a dash of imitation vanilla extract, and mix. Float a clean bowl or tray on ice water, and pour the pastry cream into it. Tightly cover the pastry cream with plastic wrap to avoid forming any drips since they could trigger the growth of bacteria. Quickly chill it using an ice pack. Let it sit to cool, and refrigerate the pastry cream. And now, the dough has performed its first fermentation. Thinly dust a kneading board with bread flour, and remove the baking pan from the bread machine. Cover your hands with flour, and place the dough onto the board. Lightly dust the dough with flour again. With a scraper, cut halfway through the dough on the side closest to you. Open the dough and shape it into a long oval. Then, divide it into 8 equal pieces. Using a kitchen scale, adjust the weight to about 47g (1.65 oz) per piece. Attach the small pieces underneath the dough, and shape it into a ball. Gather the dough toward the bottom, and rub it between your palms using a circular motion. Avoid rubbing it too much, otherwise the surface will be damaged. Pinch the seam and close the bottom. Line up the dough balls, and cover them with plastic wrap. If the temperature of the room is relatively low, place a tightly squeezed warm kitchen towel over it. Rest the dough for 15 to 20 minutes. And now, let’s shape the cream pan. Thinly coat the baking sheet with vegetable oil. The surface of the dough easily drys out so prepare plastic wrap to cover the baking sheet. Remove the kitchen towel but leave the plastic wrap over the dough. Place one dough piece onto the kneading board, thinly dust the surface with flour, and slap or flatten the dough to remove the gas inside. Then, using a rolling pin, roll the dough back and forth, shaping it into a flat oval. With a scraper, gently remove the dough, and place it onto a kitchen scale with the clean side facing down. Measure out 35g (1.3 oz) of the pastry cream on the dough, and place it onto the kneading board. You can fill each dough ball with up to 40g (1.4 oz) of the cream, but you will need skills to wrap it tightly so you might try it if your first batch is successful. Arrange the cream and fold the dough in half. Close the edges in the middle. Then, close the left and right sides. Be sure to overlap the dough otherwise the cream may come out from the gaps. Now, make 3 or sometimes 4 incisions along the closed edge for aesthetic appeal. Place the piece onto the baking sheet, and cover with the plastic wrap. It will be challenging to wrap the soft pastry cream so chill it thoroughly. Repeat the process and arrange 8 pieces in total. Remove the plastic wrap. To keep the dough from sticking, we are placing strips of parchment paper in between. For the second fermentation, mist the dough with water if your oven doesn’t have a steam function. Place the baking sheet into the oven. The second rise takes 50 to 60 minutes at 40 °C (104 °F). Now, the second rise is over. Remove the baking sheet, and preheat the oven to 220°C (428 °F). With a pastry brush, coat the dough with beaten egg for glazing. Gently brush the surface. When it reaches 220 °C (428 °F), quickly place the dough into the oven, lower the temperature to 200 °C (392 °F), and bake for 12 to 13 minutes. However, with this oven, it was difficult to bake the surface evenly, so we adjusted the color by rotating the baking sheet halfway and covering the quickly browning parts with parchment paper. For this reason, we didn’t lower the temperature, but in most cases, you should bake at 200 °C (392 °F). The baking time is a rough estimate so remove the bread when it reaches the perfect golden brown. Mmmmm. Looks so scrumptious! Place the freshly baked cream pan onto a cooling rack. If the baking time is too long, the moisture will evaporate, and the bread will dry out. It depends on your oven but the baking time should be 12 to 13 minutes. When you knead the dough with your hands, check our video on how to make Melonpan. The cream is melting and the bread is fluffy! You will be impressed with the deliciously fresh baked cream pan. Depending on your bread machine, the order of adding ingredients and the space of yeast may vary so be sure to follow the instructions in the manual. Good luck in the kitchen!

79 thoughts on “The Best Cream Pan with Custard Filling Recipe (Japanese Sweet Buns with Pastry Cream)

  1. It’s so nice to see you smile again, Chef. I love the tributes to Francis and miss him dearly. I am glad to see you doing so well~

  2. I just tried these tonight and they are SO good! The cream is wonderfully smooth, and the bun is light and sweet, and beautifully golden brown. Thank you Chef for sharing this recipe with us!

  3. Brilliant video recording! Right here at Y&S FOOD! we all love to notice these sort of content. We produce Travel & Food video as well, anywhere in the world, so we are often seeking inspirations and perhaps approaches. Thank You.

  4. I haven't even seen Cooking with Dog videos for a while cause I couldn't bear to watch them after Francis' death. Now seeing this again and seeing him in the beginning of the video and picture frame almost made me cry just now.

  5. Please make more Bento lunch box 😩👌 it's amazing because I've tried most of your recipe

  6. I cannot eat gluten, but I had a homemade gluten-free custard cream bun this April for my birthday, almost exactly one week after you uploaded this. What a good treat!

  7. Hi Chef, I'd like to know if you already have any Teishoku recipe vid? If not I'd like to request that you consider making one for Teishoku pleeease…I'm a long time subscriber of your vids. Many thanks! 🙂 ✌🍲

  8. I didn't even notice the shirt talking! That's precious <3 4:40 for anyone who missed it. I love that you continue to keep his memory going it's wonderful. I wish you both the best <3

  9. Hello! I love your recipies and following you since years!! This is one of my favourite bakings, also fairly easy to make! If I may say, the custard cream is a bit too sweet so I'd put half or maximum 2/3 of the 55g of sugar, and less salt in the dough, but anyway the rest is perfect! This is just my taste… Thank you for the ongoing effort on making new videos! Big fan here!

  10. 変に頑張ってなくて、すごく分かりやすい英語です。 クリームパン、今から焼きます。

  11. はじめまして、こちらの動画を参考にクリームパン作りました。お店みたいな焼きたてクリームパンが作れて感動しました、本当にありがとうございます!他のレシピにも挑戦してみます。

  12. This recipe alone makes me want to buy a bread machine. Those look delicious. Thank you Chef & Francis. Long time subscriber!

  13. Hi Chef, these look absolutely incredible! Thank you for always providing content with great tips to succeed with the recipe. Loved the touch of the speaking Francis apron. He was such a wonderful dog <3

  14. the narration is difficult to follow. It's better to either type out simple instructions on screen without any narration.

  15. awww… it actually made me tear up seeing how they edited the talking apron into the video after Francis passed <3 So sweet. Thank you for the great video! Those buns look perfect!!! I'd love to try to make them myself! Thank you for all your hard work and dedication, team Cooking with Dog!

  16. Thanks for sharing this. I made this today with kitchenaid worked well too. For some reason I can generate 9 buns with just 2 egg yorks for the custards.. But still full of fillings.. It's a crowd pleaser… Love it…

  17. 私はフランシスが犬の天国にいて、彼がこのショーのためにあなたを誇りに思うと思うことをあなたに言うのにGoogle翻訳を使っています。

    ….I mean, that's close enough!

  18. Used this pastry cream recipe for a different bun recipe and it worked amazingly. I will try out your bread recipe next time.

  19. These are my all time favorite🤤My hubby likes them as well, though I think his favorite are Hokkaido Cream buns. Japanese pastries are so much better than American ones!

Leave a Reply

Your email address will not be published. Required fields are marked *