Matcha Cream Puffs Recipe
Welcome to the enchanting world of Matcha Cream Puffs! These delightful pastries combine the airy texture of classic cream puffs with the rich, earthy flavor of matcha, creating a perfect fusion of Eastern and Western culinary traditions. Whether you serve them as elegant desserts at a tea party or enjoy them as an afternoon treat, these Matcha Cream Puffs are sure to delight your taste buds.
Kitchen Equipment Required
- Medium Saucepan
- Wooden Spoon
- Electric Mixer
- Piping Bag with Round Tip
- Baking Sheet
- Non-stick Baking Mat or Parchment Paper
- Wire Rack
- Whisk
- Large Mixing Bowls
- Measuring Cups and Spoons
Cooking Time
Total estimated time: 2 hours
Instructions
Step 1: Prepare the Choux Pastry
Preheat your oven to 220°C (425°F) and line a baking sheet with a non-stick baking mat or parchment paper. In a medium saucepan, combine 125ml water, 125ml milk, 100g butter, 5g salt, and 5g sugar. Heat until the mixture boils, then stir in 125g flour until a ball forms. Cook briefly, then transfer to a mixing bowl to cool.
Step 2: Incorporate the Eggs
Using an electric mixer, beat the dough and add eggs one at a time until smooth and glossy.
Step 3: Pipe and Bake
Transfer dough to a piping bag and pipe mounds on the baking sheet. Bake for about 20-25 minutes, then cool on a wire rack.
Step 4: Prepare the Matcha Cream Filling
Whisk together 240ml heavy cream, 30g sugar, 15g matcha powder, and 5ml vanilla extract until stiff peaks form. Transfer to a piping bag.
Step 5: Fill the Cream Puffs
Fill each cooled puff with the matcha cream using a piping bag.
Step 6: Serve and Enjoy
Dust the cream puffs with matcha powder and serve immediately for a delightful treat.
Conclusion
Congratulations! You’ve successfully created Matcha Cream Puffs, a unique and flavorful dessert that will impress any palate. The combination of sweet cream and earthy matcha creates a harmonious experience that is both elegant and delicious. Enjoy the fruits of your labor and savor each bite of these delightful treats.
