This cream-filled bread called “Cream Pan” (Kurimpan) is one of my favorite pastries in any Japanese bakery. It has been a popular item in Japanese bakeries for as long as I can recall.
In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake.
In this recipe, you bake sweet, fluffy bread first and then fill it with light custard.
This is the latest method of making Cream Pan, and it’s even more delicious.
The vanilla custard flows from the top of the moist bread when you open it. It’s so fulfilling that it is almost like enjoying it in heaven.
What is Cream Pan?
Cream Pan is also known as Kurimpan. It’s a type of Japanese sweet bread that’s filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It’s also similar to Shokupan (Japanese milk bread).
In the early 1900s, the owner of one of Japan’s oldest bread factories invented the Cream Pan.
His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs).
A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan’s characteristic look.
These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking.
These cuts allow for ventilation, which helps the bread not to burst in the oven.
After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.
Cream Pan
Cream Pan’s most crucial component is custard cream. Cream Pan’s custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later.
Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn’t meant for this bread.
Although it may be suitable for another use, it may not be suited for oven baking.
Japanese Stuffed Bread Types
Japanese bakeries often offer a variety of bread and pastries with delicious fillings.
- Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
- Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
- Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry.
- Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.
Cream Pan Recipe
Ingredients
For the dough
- 9 oz all-purpose flour
- 2-3 TBSP of sugar
- ½ tsp of salt
- ½ tsp of yeast
- 3 TBSP of butter
- 1egg yolk
- 5 oz of whole milk
Custard cream
- 3 egg yolks
- 5 TBSP of sugar
- 1 TBSP of flour
- 2 tsp of cornstarch
- 9 oz of whole milk
- 2 TBSP of unsalted butter
- 3/4 cup of heavy cream
Instructions
Bread Dough:
- Combine milk and egg yolk.
- In a bowl, mix flour, sugar, salt, and yeast.
- Gradually add the egg-milk mix to the flour. If dry, add a touch of water.
- Let dough sit for 10 mins to absorb moisture.
- Knead on a surface until smooth (about 2-4 mins).
- Spread dough, add butter, fold, and knead until combined.
- Place in a greased bowl, cover, and let rise for 1 hour.
Custard Cream:
- Gently heat milk and half the sugar.
- Whisk egg yolks with remaining sugar until fluffy.
- Add vanilla, salt, cornstarch, and flour to yolk mix.
- Slowly incorporate hot milk into the yolk mix.
- Return to heat, stirring until thickened (about 1-2 mins post boiling).
- Mix in butter until smooth, then chill in the fridge.
Shaping the Dough:
- Check if dough has doubled. If it shrinks when poked, let rise longer.
- Divide into 8 pieces, shape into buns, and rest for 5 mins.
- Preheat oven to 375F.
Preparing the Custard Cream:
- Whip heavy cream and sugar until foamy.
- Sieve and smooth the chilled custard.
- Gradually mix in the whipped cream.
Baking:
- After 40 mins, brush buns with egg yolk.
- Bake for 15 mins, rotating halfway.
- Remove, wrap in plastic while hot, and cool.
Assembly:
- Make a hole in each bun using a chopstick.
- Fill with custard using a piping bag.
- Enjoy your Cream Pan!
Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum!
How to store Cream Pan?
The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It’s not something to be concerned about. Trust me; the cream pan will disappear right before your eyes!
Last Words
I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you’ve missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It’s a bit easier to make than the cream pan; however, a cream pan is totally worth the effort.
