Crispy Matcha Cream Puffs (Printer-Friendly Version)
# What You'll Need:
→ Matcha Pastry Cream
01 -
3 large eggs
02 -
75g granulated sugar
03 -
4½ tablespoons cornstarch
04 -
450ml milk
05 -
1 tablespoon culinary grade matcha powder
06 -
45g softened unsalted butter, cubed
→ Craquelin
07 -
60g softened unsalted butter
08 -
40g granulated sugar
09 -
60g all-purpose flour
→ Choux Dough
10 -
60g unsalted butter
11 -
60g water
12 -
60g milk
13 -
70g all-purpose flour
14 -
125g whole eggs (about 2.5 large eggs)
→ Matcha Diplomat Cream
15 -
150g whipping cream
16 -
290g matcha pastry cream
# Let's Cook!:
01 -
Whisk eggs, sugar, and cornstarch in a bowl. Heat milk until simmering, add sifted matcha. Pour hot milk into egg mixture while whisking. Return to pot, cook on medium heat while stirring until thick. Add butter, strain, cover with plastic wrap and chill.
02 -
Cream butter and sugar until smooth, mix in flour. Roll between plastic wrap to ⅛" thick, freeze until solid.
03 -
Heat butter, water, and milk until simmering. Add flour all at once, stir 4 minutes to dry out. Cool slightly, beat in eggs gradually until proper consistency is reached.
04 -
Pipe 2" choux mounds, top with frozen craquelin discs. Bake at 400°F for 5 minutes, then 350°F for 25-30 minutes until golden. Poke holes to release steam, cool completely.
05 -
Whip cream until almost stiff peaks. Fold in half the matcha pastry cream for diplomat cream. Fill piping bags with diplomat cream and remaining pastry cream.
06 -
Fill puffs with diplomat cream, pipe pastry cream in center. Decorate tops with remaining cream. Serve within 1-2 hours.
# Cook's Notes:
01 -
Weigh eggs exactly to 125g for perfect choux pastry consistency
02 -
Can fill from bottom instead of cutting tops
03 -
Make craquelin and pastry cream day ahead
04 -
Optional: freeze briefly before serving for a chilled treat