Recipes, Desserts

Matcha cream puffs

For 6 people
Medium price
Preparation time: 2 hours
Resting time: 1 hour
Cooking time: 20 minutes

Ingredients

Choux pastry
  • 150 g of water
  • 80 g of butter
  • 10 g of sugar
  • 10 g of salt
  • 120 g of flour
  • 3 eggs

For the matcha tea cream
  • 250 g of whole milk
  • 20 g of cornstarch
  • 2 eggs
  • 15 g of matcha tea powder
  • 35 g of sugar
For the glaze
  • 180 g of powdered sugar
  • 1 egg white
  • 10 g of mint chlorophyll

Recipe

Making the matcha tea cream:

  1. Heat the milk with the matcha tea powder in a saucepan.
  2. Whisk the eggs and sugar together in a bowl.
  3. Add the cornstarch to the egg-sugar mixture.
  4. Gradually pour the hot milk onto the mixture while whisking.
  5. Transfer the mixture back into the saucepan and cook over low heat until it thickens.
  6. Spread the cream onto a tray, cover with plastic wrap, and chill in the fridge.

Making the choux pastry:

  1. Combine the water, butter, salt, and sugar in a saucepan.
  2. Bring to a boil, then add the flour all at once. Mix vigorously.
  3. Dry out the dough over medium heat for a few minutes.
  4. Transfer the dough into a mixing bowl and incorporate the eggs one at a time.
  5. Transfer the dough into the Tube de Buyer.
  6. Pipe regular-sized choux on a silicone mat or baking tray.
  7. Bake at 200°C for 20 minutes.
  8. Remove the choux from the oven and let them cool on a wire rack.

Making the glaze:

  1. Mix the powdered sugar, egg white, and mint chlorophyll in a bowl until you get a smooth glaze.
  2. Dip the tops of the choux into the glaze.

Assembling the choux:

  1. Transfer the matcha pastry cream into a piping bag fitted with a filling nozzle.
  2. Fill the choux with the cream.

The result

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