Baking is most definitely my favourite way to express myself when it comes to showing love, so I am showing you love with these Matcha Cream Puffs. But like with everything else, this passion for baking tends to make me regret or completely avoid some recipes, choux pastry being one of them. And what can I say, I need to perfect my choux-making skills, but I couldn’t avoid sharing these matcha cream puffs any longer. They are scrumptious, fresh and definitely not easy to make, but completely worth the effort.
You know we have definitely developed some sort of addiction to matcha, and while it’s not news, some of you might be new around here and would want to discover the recipes too. We have loved matcha tea for a long time, and have played with matcha powder as an ingredient forever now. From a matcha sponge cake to matcha mochi muffins, moving to a matcha tiramisu – we love to call it matchamisu! – we have honestly tried it all.
And of course, these matcha cream puffs were in the making forever, but when I tell you the obsession is most definitely not over, would you believe me?
Soft, pillowy choux buns filled with matcha whipped cream and covered in a white chocolate matcha shell. Am I dreaming? Oh no, you’re not – these are real, these matcha cream puffs are oh so real!
As you have previously read in our post about the matcha sponge, matcha is a type of green tea made by grinding young green tea leaves into a powder. This powder is then traditionally served with hot water, or also with milk in more western countries. We do love our matcha lattes around here, it shouldn’t be a secret! But we also love matcha mochi muffins, so help us out.
Matcha, of course, it’s grown slightly differently from your average green tea. While both come from the same plant, matcha’s plants are covered 20-30 days before they are harvested. This is to avoid direct sunlight shining on the plants and increase the production of chlorophyll, boost the amino acid content and give the plant that strong green colour we all recognise so easily.
I do not want to bother you with the details of how the tea is then harvested and ground to a powder. But it’s most definitely worth mentioning the benefits of matcha, even if not so related to these matcha cream puffs.
First off, matcha is full of antioxidants. Like, packed to the brim with antioxidants, which may reduce cell damage and prevent chronic disease. At the same time, matcha may help protect the liver and boost your brain function. But also, some of the compounds matcha contains are linked to cancer prevention and heart health. But because of the high caffeine content, you should also make sure you only consume it in moderation! The same goes for consuming these matcha cream puffs.
Nowadays, you can get matcha powder everywhere. From the supermarket to the internet, your speciality coffee shop might also be selling some great ones! We have been trying quite a few and, depending on what grade of matcha you are after, we are able to recommend you a few options.
Yes, you read that right: matcha is graded, depending on the use you will have for it. There are two main grades for it, one being the Ceremonial grade, and the second one being the culinary grade. We have used Ceremonial grade before, in both drinking and baking. Bad, we know. But we have also used culinary graded one for drinking and still enjoyed it. While we have generally found it less strong on the palate, it’s definitely easier to drink than your Ceremonial one.
And because of these grades, the pricing grows or decreases accordingly. Ceremonial matcha is extremely expensive, and the only one used for traditional Japanese tea ceremonies. The culinary grade matcha is not a low-quality tea at all, in fact, the only difference between culinary and ceremonial is down to how they are produced. But it’s definitely cheaper, and more prone to being mixed with other ingredients. Make sure you use culinary grade matcha in these matcha cream puffs.
Some of the brands we love are Lalani & Co, OMG Tea and the more commonly found Clearspring.
Matcha is high in antioxidants which can reduce cell damage and prevent chronic diseases. It can help protect the liver and boost your brain function like memory, attention and reaction time. It can help prevent cancer and promote heart health, as well as increase metabolism and fat burning. So overall, matcha powder is great for your body if assumed in moderation (Healthline).
Since we’re diving into the recipe for these matcha cream puffs and the wonderful world of choux pastry, I hear you ask, what is choux pastry? Choux is the magical dough that’s the secret behind some of your favourite treats. So, what exactly is choux pastry? Well, imagine a dough that starts as a humble mixture of water, butter, flour, and eggs, and then turns into puffy, airy, and oh-so-delicious pastries that will have your taste buds dancing with joy!
Choux pastry is like a chameleon in the baking world – it’s incredibly versatile. It’s the star behind classic delights like éclairs, cream puffs, and profiteroles. But it doesn’t stop there – choux pastry can also transform into savoury sensations like gougères, those irresistible cheesy bites that are a hit at any gathering.
The magic happens in the oven. The high moisture content in the dough creates steam as it bakes, causing the pastries to puff up and form those signature hollow centres. That’s what gives them their light, airy texture. And don’t even get me started on how they look – golden, crispy on the outside, and tender on the inside. It’s like baking perfection!
One of the coolest things about choux pastry is how it’s a blank canvas for your creativity. You can fill these little masterpieces with all sorts of luscious creams, custards, and even ice cream. Our matcha cream puffs are perfect, but the options here are endless. Drizzle some chocolate glaze over your éclairs, or dust your cream puffs with a touch of powdered sugar – the possibilities are endless!
Now, don’t be intimidated by the fancy French name. Choux pastry is actually quite forgiving. Sure, there might be a few tricks to master, like making sure your dough reaches the right consistency, but with a little practice and a lot of enthusiasm, you’ll be churning out choux pastries that rival those from the finest patisseries.
So, whether you’re a seasoned baker looking to up your game or a newbie ready to embark on a baking adventure, choux pastry is your golden ticket to creating delightful, delectable treats that will impress anyone lucky enough to take a bite. So preheat that oven, gather your ingredients, and get ready to create some choux-tastic memories in your kitchen, just like with these matcha cream puffs!
This recipe for the matcha cream puffs is separated into three very clear chunks: the first one is making the choux pastry, then the matcha cream, and lastly the matcha shell.
We are going to start by making the choux pastry and the ingredients we will need. First off is the liquid: we will need water and full-fat milk. Then we will require unsalted butter, and it goes without saying that it has to be of the best quality you can find – which, for butter, translates into the fat content it has (make sure you get at least 80% fat in your butter!).
Then we will need both caster sugar and salt, some white strong flour and lastly, the eggs. Now, there is no perfect science when it comes to eggs and choux pastry, and it won’t be different for these matcha cream puffs: you will need to spot when the egg content is correct, but let’s see that now below.
Again, while they are not the easiest to whip up, these matcha cream puffs are fully worth the effort. Let’s see how to make the choux pastry then!
In a large pan, mix the water, milk, sugar, salt and butter then put it on high heat and bring it to a rolling boil. Add the sifted flour and stir it in with a wooden spoon until smooth. It might take a minute to get it all smooth, but make sure it is as it’s when you can mess it up! Cook it for 1 minute stirring constantly, until the mixture leaves the sides of the pan.
Time to beat the eggs in: transfer this to the bowl of your stand mixer and let it cool down. In a separate bowl, beat your eggs lightly, then move the stand mixer fitted with the paddle attachment and gradually beat the eggs in. Be careful not to add too much or too little egg: the dough has to have a dropping consistency and has to be shiny and glossy.
Now that you’re ready, fill a piping bag and pipe 2.5cm rounds on some parchment paper, and bake the choux pastry for 15 minutes at 200C, then drop the temperature to 165C and cook for a further 10-15 minutes, or until the buns are golden. Set aside and let them cool down completely before filling.
For the matcha filling of the matcha cream puffs, you will need heavy whipping cream – like with butter, make sure it has at least 30% fat content in it – fresh mascarpone cheese, icing sugar, vanilla extract and culinary grade matcha powder.
To make it, you will beat all the ingredients until soft peaks form and it looks smooth and shiny, in a way. You’re now ready to fill, and you’ll be doing so by filling a piping bag fitted with a nozzle, then you will fill each puff with the piping bag, from the bottom of each puff, until they feel quite full. You don’t want to end up with half-empty puffs, but at the same time you don’t want them to explode with matcha cream!
The matcha shell is made of 3 easy ingredients: white chocolate, coconut oil and matcha powder. The coconut oil will help give it a quick shine so make sure you add it since white chocolate is so temperamental.
To prepare it, you will melt the white chocolate and coconut oil, then add the matcha powder and stir it in until fully combined. You will then dip each matcha cream puff and serve them immediately or store them in the fridge for up to three days.
We have not got that many tips or tricks for these matcha cream puffs, mainly because we’d be telling you something about a preparation we’re not extremely confident with. Choux pastry is a difficult preparation, but with these tips you might be able to come up with a very great dish:
1. Measure Accurately: Choux pastry is all about precision. Make sure you measure your ingredients accurately, especially the flour and liquid ratios. Even small variations can affect the final texture;
2. Consistent Ingredient Temperature: Use room temperature ingredients for eggs and liquids to ensure everything blends smoothly and evenly;
3. Perfecting the Dough: After adding flour to the boiling water and butter mixture, stir vigorously until the dough comes together and forms a smooth ball. This helps to cook the flour and activate the starches;
4. Rest the Dough: Allow the dough to cool slightly before adding the eggs. This prevents the eggs from scrambling when mixed in. It’s also a good idea to let the dough rest for a few minutes after mixing in the eggs to ensure better consistency;
5. Gradually Add Eggs: Add beaten eggs gradually, one at a time. This helps achieve the right dough consistency because as I mentioned, the dough should be smooth, glossy, and just thick enough to hold its shape.
6. Check the Consistency: To check if your dough is the right consistency, lift your spatula or spoon – the dough should form a “V” shape and then slowly fall back into the bowl;
7. Piping Technique: When piping the dough onto your baking sheet, hold the piping bag vertically and squeeze gently. Lift the bag quickly to create a nice peak;
8. Steam is Key: The steam created during baking is what makes choux pastry puff up. Don’t open the oven during baking, as it can cause the steam to escape and lead to deflated pastries;
9. Dry Out Completely: After baking, let your choux pastries cool in the oven with the door slightly ajar. This helps to dry out the interior, preventing them from becoming soggy;
10. Store Properly: If you’re not serving your choux pastries immediately, store them unfilled in an airtight container at room temperature. Fill them just before serving to keep that delightful crunch intact.
Remember, practice makes perfect! Don’t be discouraged if your first batch isn’t flawless, even with these matcha cream puffs. Each attempt will bring you closer to mastering the delicate art of choux pastry. So roll up your sleeves, have fun experimenting, and savour the sweet (or savoury) rewards of your efforts!
PrintSoft, pillowy choux buns filled with matcha whipped cream and covered in a white chocolate matcha shell. Am I dreaming? Oh no, you’re not – these are real!
