Cream Pan Recipe: How to Make Japanese Cream Pan

For the bread dough:

• 2 teaspoons active dry yeast or 1½ teaspoons instant yeast
• 1 cup whole milk, lukewarm
• 2 tablespoons sugar
• 1 cup bread flour
• ⅓ cup cake flour
• 1 teaspoon salt
• 2 tablespoons butter, room temperature
• All-purpose flour, for dusting

For the cream filling:

• 3 large egg yolks
• ¼ cup sugar
• 1 tablespoon cake flour or all-purpose flour
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• ​1 cup whole milk
• 1 teaspoon vanilla extract

To assemble:

• 1 egg

1. 1

   Make the bread dough. In the bowl of a stand mixer fitted with the dough hook, combine yeast, lukewarm milk, and sugar. Whisk until foamy. If using active dry yeast, let sit until bubbles form, about 2 minutes. If bubbles do not form, start over with new yeast.

2. 2

   In a medium bowl, whisk together the bread flour, cake flour, and salt.

3. 3

   Add the flour mixture to the milk mixture and knead on medium speed until the dough pulls away from the sides of the bowl and forms a ball, about 8–10 minutes.

4. 4

   Add butter and continue to mix until butter is fully incorporated, about 5 minutes.

5. 5

   Pinch off a small portion of dough and test gluten development using the windowpane test: The dough should be able to stretch thin enough that you can almost see through it. If not, continue to mix.

6. 6

   Cover the bowl with plastic wrap and set it in a warm place to rise until nearly doubled in size, about 1 hour.

7. 7

   Meanwhile, make the cream filling. In a medium bowl, whisk together egg whites and sugar until light in color.

8. 8

   Sift flour, cornstarch, and salt together over the egg mixture. Whisk to combine.

9. 9

   In a small, heavy-bottomed saucepan over medium-low heat, bring milk to a simmer. Remove from the heat.

10. 10

    Add a third of the hot milk to the egg mixture and whisk to combine.

11. 11

    Return the milk to the stovetop over medium-low heat.

12. 12

    Pour the egg mixture into the remaining milk through a fine-mesh strainer.

13. 13

    Cook the custard, whisking constantly, until thick and glossy.

14. 14

    Remove from the heat and transfer to a bowl.

15. 15

    Cover the surface of the custard with plastic wrap and refrigerate until completely cool, about 30–45 minutes.

16. 16

    Next, shape the bread dough. Lightly flour a work surface, transfer the dough to the surface, and punch it down to deflate.

17. 17

    Using a bench scraper, divide the dough into eight equal pieces.

18. 18

    Forming your hand into a claw shape, gently roll each dough piece on the work surface to form a ball.

19. 19

    Place the dough balls on a baking sheet lined with parchment paper and cover with plastic wrap. Leave in a warm place to rise.

20. 20

    Roll each ball into a ¼-inch-thick circle.

21. 21

    Place about 2 tablespoons of chilled custard in the center of each circle.

22. 22

    Pinch the edges of the circle together to form a ball. Turn the ball over seam-side down and form your hand into a claw. Gently roll the ball back and forth across the work surface to seal the seam.

23. 23

    Transfer the filled dough to a parchment-lined baking sheet and cover with plastic wrap. Shape the remaining dough balls.

24. 24

    Let the dough rest in a warm place, covered with plastic wrap until nicely puffed up, about 20–30 minutes.

25. 25

    Preheat the oven to 350 degrees Fahrenheit.

26. 26

    Make the egg wash. In a small bowl, whisk 1 egg together with 1 teaspoon water.

27. 27

    Using a pastry brush, brush the top of each cream pan.

28. 28

    Bake until golden brown, about 12–15 minutes.

29. 29

    Cool on a wire rack.

Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by culinary masters, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.