Sweetened red bean paste is a staple of many Asian desserts, but I never really liked it growing up– compared to the other available dessert standards (chocolate, vanilla, etc.), it was just too “beany” for me to enjoy. But that all changed when I grew up and tried the incredible Azuki Bean Cream Puff at a local French-Japanese bakery.
The pastry has a thick layer of red bean paste on the bottom, and then is filled to bursting with sweetened whipped cream. I still haven’t figured out how they managed to make the flaky pastry so close to spherical when full, but I’ll do it eventually! In the meantime, I made do with regular choux pastry and made cream puffs. These are split, spread with red bean paste, and filled with stabilized whipped cream. Delicious! The lightness of the cream contrasts beautifully with the dense, sweet, slightly earthy red bean paste, and the pastry adds a little textural interest to the dessert.