Matcha Cream Puffs

Ingredients

• 60 g Milk (Half of the 120 g milk-and-water mixture)
• 60 g Water (Half of the 120 g milk-and-water mixture)
• 50 g Unsalted butter
• 60 g Cake or medium flour (For the choux pastry)
• 110 g Beaten egg (Add gradually; you may not need all of it)
• 3 Egg yolks (For the custard; approximately 54 g edible yolk)
• 50 g Sugar (For the custard)
• 18 g Cake flour (Sifted)
• 250 g Milk (For the custard)
• Vanilla (Amount not specified)
• 17.5 g Matcha powder (Source specifies 15–20 g; sift before using)
• Heavy cream or milk (A splash of warm cream or milk, enough to make a smooth, lump-free matcha paste)
• Whipped cream (The transcript says to fold whipped cream into the fully cooled custard for a diplomat cream, but gives no quantity; the written recipe omits this step)
• Matcha powder (For dusting; amount not specified)

Steps

1. 1

   Combine the milk and water and add the butter in a saucepan. Bring the mixture to a full boil, making sure the butter has completely melted.

2. 2

   Remove the saucepan from the heat. Add all of the flour at once and stir vigorously until it forms a smooth paste.

3. 3

   Return the saucepan to medium heat and cook the paste for 1–2 minutes, stirring constantly, until it dries slightly and a thin film forms on the bottom or sides of the pan.

4. 4

   Transfer the dough to a bowl and let it cool for about 2 minutes.

5. 5

   Add the beaten egg a little at a time, mixing after each addition, until the dough falls from the spatula in a slow ribbon or forms a V shape. You may not need all of the egg.

6. 6

   Pipe the choux dough into rounds onto a lined baking tray. The transcript also mentions that the piped dough may be frozen in molds and baked directly from frozen, although the written recipe does not provide mold details or adjusted baking instructions.

7. 7

   Bake at 200°C/400°F for 15 minutes. Reduce the oven temperature to 180°C/350°F and continue baking for 15–20 minutes, until the shells are deep golden and dry. Do not open the oven early, or the shells may collapse.

8. 8

   Cool the choux shells completely before filling.

9. 9

   Whisk the egg yolks with the sugar. Whisk in the sifted cake flour until it is fully incorporated.

10. 10

    Heat the milk in a saucepan until just before boiling.

11. 11

    Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.

12. 12

    Pour the tempered mixture back into the saucepan and cook while whisking until the custard is thick and glossy.

13. 13

    Remove the custard from the heat and stir in the vanilla.

14. 14

    Sift the matcha powder into a small bowl. Whisk in a splash of warm heavy cream or milk until it forms a smooth, lump-free paste.

15. 15

    While the custard is still off the heat, whisk the matcha paste into the finished custard. Do not cook the matcha, as this can dull its color and flavor.

16. 16

    Cover the custard with plastic wrap pressed directly against its surface and chill it.

17. 17

    Fill the completely cooled choux shells with the chilled matcha custard. The audio transcript additionally says to fold whipped cream into the fully cooled custard before piping, but no amount is provided in the source.

18. 18

    Dust the filled cream puffs with matcha and serve.

Notes

The written recipe says the batch makes approximately 7–8 cream puffs. The transcript refers to the filling as matcha diplomat cream and mentions folding in whipped cream after the custard cools completely, but it provides no whipped-cream quantity; the written recipe instead instructs filling with chilled matcha custard. Chilling duration is not specified.

Nutrition per serving

• dessert
• Japanese
• matcha
• cream puffs
• choux pastry
• custard-filled
• baked
• vegetarian