I've been in a cream puff craze of late. It thrills me every single time I see my profiteroles puff up in the oven & the satisfaction I get while piping each profiterole with cool custard or creme is magical.
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 :)
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 :)
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We start off with an choux pastry recipe adapted from Tasty (I saw this on my Facebook feed one day, got tempted, mustered up the courage to make choux pastry & it was surprisingly simple! And there I was, hooked to it since then). The Matcha Custard creme is then cooked, cooled and piped into our little choux babies!
Let us know how yours turn out!
Let us know how yours turn out!
MATCHA CUSTARD CREAM PUFFS RECIPE
Makes 20-24 2-inch puffs
INGREDIENTS
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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
METHOD
---
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)
For the Matcha Custard Creme
Makes 20-24 2-inch puffs
INGREDIENTS
---
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
METHOD
---
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)
Photography by Style Revisited I Shot at The Providore at The Grandstand
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