Name: How to Make Totoro Cream Puffs (Shirohige Cream Puff Factory Copycat Recipe)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 5
Cuisine: Japanese

Make Totoro Cream Puffs with Chocolate and Strawberry Cream (Shirohige Cream Puff Factory Copycat Recipe)

TotoroStudio GhibliCafé-WorthyPastryEasy

This recipe recreates the iconic Totoro Cream Puffs from the famous Shirohige Cream Puff Factory in Tokyo, known for its whimsical, Totoro-shaped cream puffs and cookies. These desserts are a favorite among Studio Ghibli fans and anyone who loves playful, café-style treats.

Why You’ll Love This Recipe

You don’t need any special Totoro-shaped baking tins to make these charming treats. With simple piping techniques, you can shape the dough into adorable Totoro figures that look as delightful as they taste. Each cream puff has a perfectly crisp exterior and a soft, airy interior, filled with rich strawberry and chocolate cream that melts in your mouth.

Preparation & Cooking Tips

Eggs: Add the beaten eggs gradually to the dough, mixing well after each addition, until the dough reaches the correct consistency—firm enough to hold its shape but still pliable for piping.

Piping: Pipe the dough only once onto the baking sheet. Going over it a second time can distort the shape and affect the rise.

Oven: Keep the oven door closed until the cream puffs are fully baked to ensure they rise properly and stay airy inside.

Shape: Use round templates as a guide for evenly sized puffs, making it easier to create the Totoro shape.

Serving Suggestions & Storage Tips

These Totoro Cream Puffs are perfect served alongside a cup of tea or coffee for a delightful snack. If you have leftovers, store them in a deep container or cake box and cover tightly with a lid or plastic wrap to keep them fresh and prevent them from losing their shape.

Like this recipe? You might also like:

Japanese Cream Puff “Choux Cream” – Japanese cream puffs filled with rich custard and whipped cream.
10 Yen Cheese Pancake (Japan’s Viral Cheese Pull Recipe) – Create these pancakes with gooey cheese that stretches in the satisfying “cheese pull” style loved in Japan.
Nama Donuts (Brioche Doughnuts with Custard Cream Recipe) – Soft, pillowy brioche doughnuts filled with smooth custard cream.

Overview

Prep time: 45 minsCook time: 45 minsTotal time: 1hr 30mins

Total servings: 5

Difficulty: Medium

Main Ingredients

Whole Milk

45g

Water

45g

Unsalted Butter (or use salted butter and omit extra salt)

40g

Salt

Sugar

Cake Flour (sifted)

55g

Welna Violet Special Flour for Tempura and Confectionery 1kg

Beaten Eggs

2–3 eggs, depending on dough consistency

Decorating Items

Sugar fondant, fresh herbs, edible flowers, etc.

For Strawberry Cream (makes 2–3 cream puffs)

Heavy Cream

100ml (chilled)

Sweetened Condensed Milk

1 Tbsp

Megmilk Japan Hokkaido Condensed Milk Tube 480g

Strawberry Jam

2 Tbsp

Fruit Basket Natural Japanese Strawberry Jam 140g

For Chocolate Cream (makes 4–5 cream puffs)

Chilled Heavy Cream

160ml

Milk Chocolate

40g

Meiji Milk Chocolate Pure Milk Chocolate Bar 50g (Pack of 5)

Warm Heavy Cream (for melting chocolate)

30g

Instructions

1) Gather the Ingredients

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Prepare your baking sheet with 6cm round templates for even spacing. Have your piping bags and tips ready. Sift the cake flour in advance.

2) Heat the Ingredients

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In a small pot, combine milk, water, butter, salt, and sugar. Heat until the butter melts and mixture bubbles. Add flour all at once, stir vigorously for 1–2 minutes until dough forms a ball.

Expert's Tip

How to Make Totoro Cream Puffs (Shirohige Cream Puff Factory Copycat Recipe)

If you want a matcha flavor, gently fold 1–2 teaspoons of matcha powder into the cream filling. This matcha is from Uji, Kyoto, the birthplace of matcha, known for its vibrant green color and fine texture.

3) Add the Beaten Eggs

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Transfer the dough to a bowl. Add beaten eggs gradually, stirring to incorporate fully. The dough is ready when it forms a thick, smooth consistency with a triangle tip when lifted.

4) Shape the Dough

Preheat oven to 210℃ (410℉). Pipe dough onto baking sheet in Totoro shapes (one large round, two small for ears). Brush surface with water or remaining beaten egg. Bake at 190℃ (375℉) for 20–25 min, then reduce to 170℃ (340℉) for 15–20 min.

5) Prepare Decorations

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Make optional eyes and leaves using sugar fondant, chocolate pens, or herbs.

6) Make Strawberry Cream

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Whip heavy cream and condensed milk in an ice-water bowl. Add strawberry jam and whisk until smooth.

7) Make Chocolate Cream

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Melt chocolate with warmed cream. Slowly fold in chilled heavy cream until smooth, forming whipped chocolate cream.

8) Assemble Cream Puffs

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Fill baked cream puffs with strawberry and chocolate cream. Decorate with prepared eyes, leaves, or flowers

Megumi Moriya

Megumi is a recipe writer based in Chiba, Japan. She carries a Bachelor in the Faculty of Foreign Studies and is interested in creating content about Japanese cuisine and traditional confectioneries. Megumi is most interested in making Japanese recipe content, and in her free time, she likes to play the piano, make handcrafted goods, and hula dance. She hopes to inspire Japanese Taste readers to make Japanese recipes at home and of course share more about Japanese culture.

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