These matcha cream puffs are so crispy out the outside and filled with a smooth matcha pastry cream!
Senbird Tea
The star ingredient in these matcha cream puffs has to be the matcha. Senbird tea has such high-quality ceremonial grade matcha. Matcha can be used in baking or to make a delicious matcha latte! Be sure to use my code “queeniebakery” for 15% off your matcha order at Senbird Tea!
Ingredients for Matcha Cream Puffs
- butter
- granulated sugar
- brown sugar
- milk
- eggs
- salt
- flour
- green food colouring
- water
- cornstarch
- whipping cream
- matcha
Directions for Matcha Cream Puffs
There are three main components to the cream puffs. First of all, the filling is a matcha pastry cream. The next step is the craquelin, which makes the cream puffs extra crispy and makes them into a perfect little round shape. Lastly is the choux dough itself.
Matcha Pastry Cream
- The first step is to heat the milk over medium heat. Ensure that it does not boil!
- In the meantime, whisk together egg yolks and matcha until it is pale and thick. Mix in the cornstarch and salt.
- This step is important as you need to slowly drizzle the hot milk over the egg yolk mixture while continuously whisking. If you don’t, the hot milk can cook the egg yolks and there might be clumps.
- Transfer the mixture back into the pan and heat over medium heat until it is boiling. Cook for at least 3 minutes. The cornstarch should be cooked off and the mixture is thickened completely.
- Transfer the pastry cream into a bowl and let cool completely.
- Whip cream to medium peaks and fold into the cooled matcha pastry cream. The filling is now done!
Craquelin
- Cream together butter and sugars together. Add green food colouring as well.
- Add in flour.
- Place dough between two sheets of parchment paper and roll out to 3 mm thick.
- Keep in the freezer for at least 30 minutes or until needed in the next step!
Choux Dough
- Bring water, milk, butter salt and sugar to a boil over medium heat.
- Remove from heat and add in flour all at once. Once there are no more lumps, put it back on the heat.
- Stir constantly for 2 minutes. The dough should form a ball and you might see a film of dough at the bottom of the pan.
- You can hand mix or use a stand mixer for this next part. Mix for a few minutes so that the dough cools down. This step is to ensure the heat from the dough doesn’t cook the eggs.
- In the meantime whisk the eggs together.
- Add ⅓ of the egg mixture into the cooled dough. It may not come together at first, but keep until and the dough will absorb the eggs. Continue adding the eggs until your mixture is smooth and glossy, but still holds its shape. The number of eggs may vary depending on the temperature and humidity of your area! When you pull up your spatula, the dough should create a V shape.
- Transfer the dough to a piping bag fitted with a large round tip and pipe onto the prepared baking trays.
- Take the craquelin out of the freezer and cut out 6cm rounds using a cookie cutter. Place rounds onto each of the choux pastry rounds.
- Bake for 30 minutes at 350F until they are puffed up and crispy.
- Let cool completely before filling with the pastry cream
- To fill, poke a hole at the bottom of the buns with a knife and pipe in the pastry cream using a piping bag.
Storage
Store unfilled choux buns in an airtight container for up to 2 days at room temperature. Once they are filled, be sure to eat them fresh, as they will go soft. Keep them in the fridge if they are filled. The matcha cream puffs last 2 days in the fridge.
Matcha Cream Puffs
Crispy cream puffs filled with a matcha pastry cream.
Ingredients
Diplomat Cream
- 180 g whole milk
- 25 g granulated sugar
- 40g g egg yolks
- ½ tablespoon cornstarch
- 2 teaspoons Senbird Tea Otome Matcha Powder
- ½ teaspoon salt
- 1 cup whipping cream
Craquelin
- 25 g unsalted butter room temperature
- 15 g brown sguar
- 10 g granulated sugar
- 25 g all purpose flour
- 1 tsp green food colouring optional
Choux Pastry
- 50 g water
- 50 g milk
- 50 g butter
- 2 g salt
- 2 g sugar
- 50 g flour
- 90 g eggs 2-3 eggs, room temperature
Instructions
Diplomat Cream
- Heat milk over medium heat until scalding.
- Mix sugar and egg yolks in a separate bowl until it is pale and fluffy.
- Mix in cornstarch and salt.
- Drizzle hot milk over egg yolk mixture, stirring constantly.
- Transfer mixture back to saucepan, and heat over medium heat until boiling for at least 3 minutes.
- If you see lumps, run mixture through a fine mesh strainer.
- Remove from heat. Add butter and whisk until smooth.
- Let mixture cool completely. Cover with cling film and ensure that it is touching
- Whip whipping cream until medium peaks. Fold into cooled pastry cream.
Craquelin
- Cream together butter, sugar and green food colouring.
- Add flour and mix together.
- Place dough between two sheets of parchment paper and roll out to 3mm thick.
- Keep in the freezer for at least 30 minutes.
Choux Pastry
- Preheat over to 350F. Prepare a baking tray with parchment paper. Trace out eight 5cm circles onto the parchment paper and flip over. Ensure there is 1in of space around each circle.
- Bring water, milk, butter, salt and sugar to boil over a medium heat.
- Remove from heat and add flour all at once. Once there are no more lumps, put back on medium heat.
- Cook dough while stirring constantly for 2 more minutes. It should form a ball and there may be a film of dough at the bottom of the pan.
- Transfer to another bowl and mix to cool down for around 2 minutes.
- Whisk eggs together in a small bowl. Add ⅓ of egg mixture to the dough at a time until it is the right consistency. You are looking for a smooth and glossy dough that holds its shape. It will have a V shape when you pull your spatula up.
- Transfer dough to a piping bag with a lare round tip. Pipe out onto the prepared parchment paper.
- Take out craquelin and cut out 6 cm circles using a cookie cutter. Place each circle on top of the choux dough.
- Bake for 30 minutes until choux pastries are crispy.
- Let cool completely before filling with the matcha pastry cream. These are best enjoyed fresh. If you are not eating it right away, don't fill the choux buns until you plan on eating them, they may become less crispy!