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!