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The perfect blend of delicate Japanese matcha and classic French pastry comes together in these stunning cream puffs. Each bite features a crispy choux shell, light-as-air diplomat cream, and an intense matcha center that creates a beautiful flavor journey.
I first attempted these during cherry blossom season last year, and after several test batches (my family didn't mind being taste testers!), I've perfected the ratio of matcha to achieve that beautiful green tea flavor without any bitterness.
Essential Ingredients
- Premium matcha powder: Quality matters here. Look for vibrant green color and ceremonial grade
- Butter: European-style with higher fat content gives best results
- Eggs: Must be room temperature for proper choux pastry texture
- Heavy cream: At least 35% fat for stable whipped texture
- All-purpose flour: Protein content affects structure, stick with AP flour
- Cornstarch: Essential for silky smooth pastry cream
- Granulated sugar: Fine sugar dissolves better in the pastry cream
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Detailed Instructions
Begin with the matcha pastry cream - this needs time to chill. Heat milk until steaming, then sift in matcha powder. Whisk until completely smooth - any lumps now will stay lumps later
In a separate bowl, whisk together room temperature eggs, sugar, and cornstarch until smooth. The mixture should be pale yellow. This is crucial - lumpy eggs mean lumpy cream
Now comes the tricky part - tempering the eggs. Pour hot matcha milk in a thin stream while whisking constantly. This prevents scrambled eggs and ensures silky cream
Return mixture to pot and cook over medium heat, whisking constantly. Watch for the moment it thickens - it happens quickly! You want the consistency of thick pudding
For the craquelin topping, cream room temperature butter and sugar until smooth. Add flour gradually until you have a soft dough. Roll between parchment paper to exact 1/8 inch thickness - precision matters
For choux pastry, bring water, milk, butter, and salt to a rolling boil. Add flour all at once and stir vigorously. Keep stirring and cooking until it forms a smooth ball that pulls away from sides
Let mixture cool slightly before adding eggs one at a time, fully incorporating each before adding the next. The final texture should form a V-shape when lifted with spatula
Pipe uniform mounds onto parchment, top with frozen craquelin discs, and bake until deeply golden. That color means flavor and crunch!
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The Art of Assembly
Timing is everything with cream puffs. The shells should be completely cool before filling, but once filled, they should be served within 2 hours for optimal texture. I learned this the hard way at my first dinner party!
Making Professional-Looking Puffs
The secret to those picture-perfect cream puffs is consistency in size. I use a cookie scoop for the choux and a round cutter for the craquelin. This ensures every puff bakes evenly and looks identical.
My Japanese grandmother always said that good matcha should smell like spring grass. Following her advice has helped me select the best matcha for these puffs.
After countless batches and experiments, I've found that these cream puffs are all about precision and patience. The combination of light, crispy shells and two different matcha creams creates an incredible depth of flavor that makes them truly special. Whether you're celebrating cherry blossom season or just craving something elegant and delicious, these matcha cream puffs never fail to impress. Remember, take your time with each component, and you'll be rewarded with bakery-worthy results!
Recipe Tips & Questions
- → How long do these cream puffs last?
- Best eaten within 1-2 hours after filling. You can freeze them briefly for 30-60 minutes for a chilled treat.
- → Can I make parts of this recipe ahead?
- Yes, make the craquelin and matcha pastry cream a day ahead. Prepare choux pastry and assemble on serving day.
- → What type of matcha should I use?
- Use culinary grade matcha powder for the best results in baking and cream filling.
- → Why did my choux pastry not puff up?
- Make sure to cook the dough enough to dry it out, and don't open the oven while baking as this can cause them to collapse.
- → Can I fill these without cutting the tops?
- Yes, you can pipe filling through a hole in the bottom until the puff feels heavy and filling starts to push back.