Matcha (Green Tea) Cream Puff Recipe

So I was inspired when I saw a video showcasing the Matcha cream puffs that they sell in Bibble and Sip, NY. I figured there was no way I was going to be flying over there anytime soon to try them so I'd make my own.

It does not by far resemble the ones they sell and I feel like I should've put more Matcha powder into the mixture to give it a stronger green colour. But they were delicious and definitely a must make for ANY Matcha lover! 

Choux Pastry (Makes approx. 9 medium-sized puffs)

• 1/2 cup water
• 56.5g butter 
• 1/4 tsp salt
• 1/2 tsp sugar
• 1/2 cup flour
• 2 eggs

1. Melt the butter and water in a pan on medium heat
2. Add salt and sugar and bring to a boil
3. Take off the heat and stir in the flour, then put the pan back on heat and cook for 2-3 minutes (or until the mixture starts to come off the pan clean)
4. Transfer the dough-like mixture into a large mixing bowl to cool for 5 minutes
5. Once cooled down, incorporate eggs one at a time, slowly stirring and making sure it combines to form a smooth paste that can be piped

Craquelin (This forms the crunchy crust on the top)

• 85g unsalted butter (softened)
• 100g sugar
• 100g flour
• 1/2 tsp Matcha powder 

1. Cream butter and sugar together in a bowl until smooth
2. Add flour and Matcha powder and mix until a dough starts to form
3. Roll out the dough with a rolling pin onto a baking sheet/a layer of cling wrap (so the dough does not stick to the worktop) to a thickness of about 3-5mm  
4. Place the rolled out sheet in the freezer to cool

Creme Pâtissière (Pastry cream)

• 300ml whole milk
• 1 tsp vanilla extract
• 3 large egg yolks
• 50g white sugar
• 20g flour
• 20g corn starch
• 1/2 tsp Matcha powder
• Optional: 120ml whipped cream 

1. Heat milk and vanilla extract in a pan on medium heat
2. In the meantime, cream egg yolks and sugar together in a large mixing bowl until pale yellow and thick. Then, whisk in the flour, cornstarch and Matcha powder
3. Once boiling, take the milk off the heat and add to the egg mixture a little at a time, constantly whisking the mixture to ensure that it does not split
4. Pour the entire mixture back into the pan and cook gently while continuously stirring with a whisk
5. Continue this until mixture thickens, and allow it to boil for 1 minute whilst still whisking
6. Pour the pastry cream into a bowl and cover the surface with cling film. Set aside to cool, then refrigerate until using
7. Optional: Depending on what consistency you would like your pastry cream to be, you can fold some whipped cream into the pastry cream to make it lighter.

Assembly 

1. Preheat oven to 180C (170C fan) 
2. With a piping bag, pipe the choux pastry onto a baking sheet, each about 3cm in diameter
3. Remove craquelin from the freezer and with a round cookie cutter (or anything you can find that has a diameter of less than 3cm - I used a shot glass), cut out circles and place them on the piped choux pastry
4. Bake for 15-20 minutes until golden brown
5. Once done, leave the cream puff shells to cool
6. Make a small hole in the center of each one and pipe the pastry cream into the shell
7. Sprinkle with icing sugar to give a finishing touch

For tips on how to pipe or how your cream puffs should look like, I recommend you check out this video: https://www.youtube.com/watch?v=Qn1wqaTwpfE