Morinaga Recipes!

Tofu Custard Filled Cream Puffs

by our very own Ken

Tofu Custard Filled Cream Puffs
  • 100ml water
  • 40g unsalted butter
  • 60g all purpose flour
  • pinch of salt
  • 3 eggs
  • 1 box Organic Nigari Tofu
  • 3 egg yolks
  • 4 tbs sugar
  • 1 tsp vanilla
Helpful tools:
  • food processor
  • misting bottle or spray gun
  • piping bag / pastry bag with tip

Heat oven to 400 degrees.

Heat the water and unsalted butter until the water boils and all the butter is melted.

Turn off the heat. Add flour, a pinch of salt, and mix well.

Beat each of the 3 eggs and add them to the mixture one at a time.  Mix well again.

Pipe it onto the baking sheet and mist well with spray gun.

Bake for 20 minutes at 400 degrees, then 10 minutes at 350.

* Do not open the oven until done.


Using a food processor, whip one box of Organic Nigari Tofu, 3 egg yolks, 4 tbs sugar, and 1 tsp vanilla until the mixture becomes cream.

Heat and mix well until it simmers.

Cool it in the fridge (at least an hour or until cool to the touch), then mix it again.

You're Done! (almost)

Put the cream into the puff and serve. :)
Serving Suggestions:
This original filling is vanilla, but just add chocolate powder for chocolate filling or green tea powder for green tea filling.
If you just can't get these sweets to turn out right, check out the 'How to Make a Perfect Cream Puff' video by Thomas Joseph on Martha Stewart's site. Our recipes are a bit different, but he has great tips.


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