I love the azuki cream puffs at the Japonaise bakery in Brookline on Beacon Street and have always wanted to try making them for myself. They're filled with sweet bean paste and whipped cream, ingredients that I know how to prepare. However, the Japonaise cream puff pastry isn't like your "usual" pate choux cream puff. It's more brownish and croissant-like. Does anybody know how to make these kind of cream puffs? Any recipes?