{Recipe} Matcha Green Tea Cream Puffs

 

 Matcha Green Tea Puffs!!! :)

It was Easter Sunday when I baked these, hence i made some bunny puffs too :)

Thick, smooth matcha custard :)))) 

It was so difficult to pipe into the puffs though haha would probably add more flour next time to thicken it more.

Some heart-shaped ones <3

Matcha Green Tea Cream Puffs 

adapted from here

 Ingredients:

 Green Tea Pastry Cream

Milk 400ml
Sugar 70g 

Plain flour 50g

Egg yolks 4
Matcha powder 10g
Butter (unsalted) 20g

Choux Pastry

8 tbsp. unsalted butter, at room temperature

1/2 cup milk
1/2 cup water
1/4 teaspoon sea salt
1 tablespoon sugar
1/4 teaspoon baking powder
1 cup all-purpose flour, sifted
5 eggs

 Method:

  Green Tea Pastry Cream

 1. In a large bowl, add in sieved flour, matcha powder, sugar and egg yolk and mix well. 

2. Heat the milk in a saucepan over medium heat. When it boils, remove from heat. 

3. Add the flour mixture into the heated milk.

4. Place the saucepan back on the stove and cook at medium-low heat. Keep stirring as the mixture cooks and thickens. Add in butter and mix well.

5. Remove from heat, transfer the matcha green tea filling into a bowl. Chill in the fridge

Choux paste:

1. In a medium saucepan, bring the butter, milk, water, salt, and sugar to a gentle boil. Remove from the heat and add the sifted flour and baking powder all at once. Stir vigorously with a wooden spoon and return to the heat. Cook, stirring constantly, until a dough forms and the excess moisture evaporates, about 2 to 3 minutes.

2. Beat the mixture on medium for 15 seconds and start adding the eggs one by one, using a mixer or by hand. Mix until the dough is smooth and shiny.

3. Spoon the batter into a pastry bag with a large round tip, pipe into mounds that are about 2 inches across onto a lightly greased baking sheet or a silpat. Leave about a 2-inch space between mounds.

4. Bake at 200°C for 15 minutes, until puffed. Lower the heat to 160°C and continue to bake for 20-25 minutes until golden brown.

To finish: Poke a hole at the bottom with a chopstick. Fill another pastry bag with a small round tip with the green tea cream and pipe the cream inside the puffs.

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