Matcha Cream Puff

This is a request from Boston. I had never worked with matcha before and was worried about how it would be in a sweet application. It took a little trial and error to get the ratio of sweet to savory right. I hope you like it.

1 stick butter
1 cup water
1 tablespoon milk
1 cup flour
1/8 teaspoon salt
4 large eggs
2 cups whole milk
1/2 cup sugar
1/4 cup corn starch
1 teaspoon vanilla
2 teaspoons matcha powder
3 egg yolks, beaten
1/8 teaspoon salt
Whipped cream:
8 ounces whipping cream
1 teaspoon sugar
1 teaspoon vanilla
Powdered sugar to dust

Preheat oven to 375.

In a 2 quart sauce pan, add water, butter, and milk and bring to a boil.

With a whisk stir in flour then beat with mixer.

Remove from heat and add eggs one at a time and beat, beat, beat!

Using an small ice cream scoop, scoop dough out on a parchment-lined sheet.

Bake for 18-24 minutes until golden brown.

Let cool.

In a two quart sauce pan on medium heat, add milk, sugar, vanilla, salt, and sifted matcha powder and stir with whisk. Bring to a slow boil.

When mixture boils, add small amount (1/4 cup) to beaten egg yolks and stir; repeat twice.

Add egg mixture to mixture in pan and stir for one minute. Cook until thick like pudding. Let cool and refrigerate for 45 minutes.

Mix cream, tablespoon of sugar and 1 teaspoon of vanilla; whip until stiff peaks form.

Fold the whipped cream into the pastry cream.

Cut cream puffs in half and fill with pastry cream.

3 Comments Add yours

  1. dolphinwrite says:

    A friend is always making something new.

    Liked by 1 person

  2. sarchakra says:

    Looks delicious

    Liked by 1 person

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