Matcha Cream Puffs Recipe
Matcha Cream Puffs Recipe offer a modern twist on the classic French pastry, fusing a luscious matcha custard with light choux pastry shells. The subtle earthy notes of matcha complement the pastry perfectly, creating a symphony of flavors in each bite. Whether you’re a seasoned baker or a novice in the world of pastries, this recipe guarantees to impress your friends and family with its refined and delectable results.
Equipment
- Saucepan
- Mixing Bowls
- Piping bag
- Baking sheet
- Hand mixer
Ingredients
- Water
- Butter
- Flour
- Matcha powder
- Eggs
- Heavy cream
- Powdered sugar
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- In a saucepan, combine water, butter, flour, and matcha powder to form the dough, stirring until a cohesive ball forms.
- Allow the dough to cool slightly before gradually adding eggs one at a time, ensuring a smooth mixture for a light and airy texture.
- Transfer the dough to a piping bag and pipe small mounds onto the baking sheet, then bake for 25-30 minutes until puffed and golden.
- Whip heavy cream with powdered sugar until stiff peaks form, creating a creamy matcha filling that complements the pastry.
- Once cooled, slice the puffs in half, fill with matcha cream, and dust with extra matcha powder for a visually appealing finish.
Video
Notes
Make sure to use good quality matcha powder for a vibrant green color and rich flavor.
If the dough seems too runny, chill it in the fridge for 15-20 minutes before piping.
To prevent the cream from deflating, ensure your heavy cream is well chilled before whipping.
Dusting the finished cream puffs with matcha powder adds a beautiful finishing touch.
Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days.
If the dough seems too runny, chill it in the fridge for 15-20 minutes before piping.
To prevent the cream from deflating, ensure your heavy cream is well chilled before whipping.
Dusting the finished cream puffs with matcha powder adds a beautiful finishing touch.
Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days.