Description
Delight in these soft, pillowy Matcha Cream Puffs—classic French choux buns filled with a luscious matcha-flavored whipped cream and coated in a decadent white chocolate matcha shell. Perfect for Asian-inspired tea time or special occasions, these sweet treats offer a delicate balance of creamy, airy textures and the unique earthiness of matcha.
Ingredients
For the Choux Pastry
- 125 ml water
- 125 ml full fat milk
- 125 g unsalted butter
- 1 tsp caster sugar
- ½ tsp salt
- 130 g minus 1 tbsp white strong flour, sifted
- 200-250 g beaten eggs (roughly 4 to 5 eggs)
For the Matcha Filling
- 1 cup heavy whipping cream
- 455 g mascarpone cheese
- 180 g icing sugar
- 1 tsp vanilla extract
- 2 tbsp matcha powder
For the Matcha White Chocolate Shells
- 115 g white chocolate
- 2 tbsp coconut oil
- 3 tsp matcha powder
Instructions
- Prepare the choux pastry base: In a large pan, combine water, milk, sugar, salt, and butter. Heat on high until the mixture reaches a rolling boil.
- Add flour and cook dough: Stir in the sifted flour with a wooden spoon until smooth. Continue cooking and stirring for 1 minute until the dough pulls away from the pan sides.
- Cool and mix eggs in: Transfer dough to a standing mixer bowl and allow to cool slightly. Lightly beat eggs in a separate bowl. Gradually add eggs to the dough with the paddle attachment, mixing until the dough is shiny, glossy, and has a dropping consistency.
- Pipe and bake choux buns: Fill a piping bag and pipe 2.5 cm rounds onto parchment-lined trays. Bake at 200°C for 15 minutes, then reduce heat to 165°C and bake for an additional 10-15 minutes, until golden brown. Remove and cool completely.
- Make matcha filling: Beat heavy cream, mascarpone, icing sugar, vanilla extract, and matcha powder until soft peaks form. Transfer to a piping bag fitted with a nozzle.
- Fill the cream puffs: Pipe the matcha filling into each puff from the bottom until fully filled.
- Prepare matcha white chocolate shells: Melt the white chocolate and coconut oil together. Stir in matcha powder until smooth.
- Coat and serve: Dip each filled puff into the matcha white chocolate shell. Serve immediately or store in the refrigerator for up to three days.
Notes
- Ensure the choux dough is cooled sufficiently before adding eggs to prevent scrambling.
- Adjust the number of eggs within the specified range to achieve the perfect dough consistency.
- Do not open the oven door during the initial baking phase to allow the puffs to rise properly.
- For best flavor, use high-quality ceremonial grade matcha powder.
- Store finished cream puffs in an airtight container in the refrigerator for up to three days.
- Dip the cream puffs in the matcha shell just before serving to maintain a crisp chocolate coating.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Asian-Inspired
