Description
This Matcha Cream Puffs recipe offers a delightful fusion of classic French choux pastry filled with a smooth, lightly sweetened matcha-infused cream. Perfect for tea time or a special dessert, these cream puffs combine a crisp, airy puff with the rich, earthy flavor of matcha, dusted elegantly with powdered sugar.
Ingredients
Scale
Choux Pastry
- 1 cup (240 ml) Water
- 1/2 cup (115 g) Unsalted Butter
- 1 cup (125 g) All-Purpose Flour
- 1/4 teaspoon Salt
- 4 large Eggs
Matcha Cream Filling
- 1 tablespoon Matcha Powder
- 1 cup (240 ml) Heavy Cream
- 1/2 cup (100 g) Granulated Sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
For Garnish
- Powdered Sugar, for dusting
Instructions
- Prepare the choux pastry: In a saucepan, combine the water and unsalted butter, heating over medium heat until the butter melts completely. Once melted, add the all-purpose flour and salt all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Incorporate the eggs: Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy, suitable for piping.
- Make the matcha cream filling: In a bowl, whisk together granulated sugar, cornstarch, and matcha powder until combined. In a saucepan, heat the heavy cream until it begins to simmer gently. Slowly pour the warm cream into the matcha mixture, whisking constantly. Return this mixture to the stove and cook over low-medium heat, stirring continuously until thickened to a pudding-like consistency. Remove from heat and stir in vanilla extract. Chill the filling until firm.
- Preheat the oven and bake: Preheat your oven to 400°F (200°C). Pipe or spoon mounds of the choux dough onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastries are puffed up and golden brown with a crisp exterior.
- Assemble the cream puffs: Once the choux pastries are completely cooled, slice them horizontally or make a small hole to fill with the chilled matcha cream. Use a piping bag or spoon to fill each puff generously with the cream.
- Dust and serve: Lightly dust the assembled cream puffs with powdered sugar before serving for an elegant finish.
Notes
- Ensure the choux dough is not too hot when adding eggs to prevent cooking them.
- The matcha powder should be sifted before mixing to avoid lumps in the cream filling.
- For best texture, consume cream puffs on the same day they are assembled.
- Store any leftover matcha cream separately in the refrigerator for up to 2 days.
- Use a sharp serrated knife or a piping tip to fill the puffs neatly.
