Description
Delight in these elegant Matcha Cream Puffs featuring light and airy choux pastry filled with a luscious homemade matcha-flavored cream, perfect for a sophisticated dessert or afternoon treat.
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 medium saucepan, combine water and unsalted butter. Heat over medium until the butter is fully melted and the mixture comes to a simmer. Remove from heat, then immediately add the flour and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Mix in eggs: Let the dough cool slightly for 3-5 minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth, glossy, and slightly thick.
- Shape and bake the pastry: Preheat the oven to 400°F (200°C). Using a piping bag or spoon, portion the dough onto a baking sheet lined with parchment paper to form small rounds. Bake for 20-25 minutes or until puffed up and golden brown. Avoid opening the oven door during baking to prevent deflation. Once done, remove and allow to cool completely.
- Prepare the matcha cream filling: In a mixing bowl, whisk together granulated sugar, cornstarch, and matcha powder until well combined. In a saucepan, heat the heavy cream until just warm, then slowly whisk the dry ingredients into the cream. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in vanilla extract, then transfer to a bowl and chill until firm.
- Assemble the cream puffs: Once the choux pastry shells are cooled, slice them in half horizontally or make a small slit. Fill each puff generously with the chilled matcha cream using a spoon or piping bag. Dust the finished cream puffs with powdered sugar before serving.
Notes
- Ensure the dough cools slightly before adding eggs to avoid cooking them.
- Do not open the oven door during baking to maintain puffiness of the choux pastry.
- The matcha cream needs to chill to set properly for easy filling.
- For best flavor, use high-quality matcha powder.
- You can store assembled cream puffs in the refrigerator for up to 2 days.
