So, as part of our collaboration with Matchaya, we used their ceremonial grade Matcha Powder from Japan to make these Matcha Custard Cream Puffs & boy are these good!
I love how gooey and smooth this is, how the custard bursts into your mouth. How light and fluffy it is with a rich, roasty matcha flavor. If you are daunted by the prospect of making these, please don't be!
I promise these are really easy as long as you have some patience and courage :)
Let us know how yours turn out!
Makes 20-24 2-inch puffs
Choux Pastry for Cream Puffs (Adapted from Tasty & it works. every. single. time)
1/2 Cup Unsalted Butter /cubed
1/2 Cup Milk
1/2 Cup Water
Pinch of Salt
1 Cup Flour
4 Eggs (+1 for Egg wash)
Matcha Custard Creme (adapted from Zencancook)
2 large eggs
1 cup heavy cream
2 cups whole milk
2 tbs water
4 tbsp unsalted butter, cubed
4 tbs cornstarch powder
1/3 cup + 2 tbs sugar (I cut back on the amount of sugar, but feel free to go between 1/3-1/2C)
2 tbs Matcha (green tea) powder
2 Gelatine Leaves (bloomed in cold water) or 1 1/2 tsp unflavored gelatin powder
Pinch of salt
For the Profiterole/Cream Puff Cases
I'm using the recipe from Tasty, which comes with a hands-on video for you to gauge when the choux pastry is done. It is actually pretty easy, so do give it a shot!
Preheat oven to 425˚F (220˚C)
- Add the butter, milk, water and salt over medium heat in a saucepan.
- Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium/low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about 3 minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once the dough comes together, transfer it to a piping bag and pipe onto a parchment paper lined baking sheet into 1 1/2 inch mounds.
- Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425˚F - then, without opening the oven - reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
- Remove Puffs from oven. Using the tip of a knife cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack.
- Just before serving (or up to two hours in advance) - pipe the cream filling into the cooled puffs. Sprinkle with icing sugar. Enjoy!
For the Matcha Custard Creme
- Bloom the gelatin leaves in iced/cold water OR if using gelatin powder, in a small dish-sprinkle the gelatin over the water to soften and set aside.
- Pour the milk & cream into a aucepan. Add the salt, place over medium-high heat, and bring to just under a boil. Whisk in the green tea powder
- In a mixing bowl, whisk cornstarch powder and sugar. Add the eggs and whisk until smooth.
- When the milk is just under a boil, add about 1/3 of the milk mixture into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard thickens and start bubbling, about 2 minutes.
- Remove from heat and immediately pour through a sieve into the bowl. Add the gelatin mixture and whisk until incorporated. Let cool for 10 minutes, stirring occasionally.
- Whisk the butter into the pastry cream 1 tablespoon at a time. Cool the matcha custard creme completely.
- Fill the puffs with your delish matcha custard! (see above)