Matcha Cream Puffs

Lovely, Savory Matcha Cream Puffs Recipe (Vegetarian)

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Matcha Cream Puffs

Delightful little matcha cream puffs that will give you your matcha fix.

Such a luscious matcha dessert! These delightful matcha cream puffs are light, creamy, and great for you, too.

The pastry cream flavor allows the distinctive, earthy flavor of matcha green tea to shine through, and the dusting of powdered sugar pairs beautifully with the matcha as well.

Because this recipe uses gelatin, cornstarch, and whipped cream as a thickening agent instead of the traditional egg yolks, you will notice that this pastry cream is a bit different than, say, the regular cream inside of French éclairs. It won’t be as dense.

And don’t forget all of the matcha health benefits, which will make you enjoy these matcha cream puffs even more:

Besides keeping your body safe from diseases and bad health, matcha tea is also a major calorie-blaster and an amazing anti-ager. It’s great for your skin, your teeth, your digestion, your heart, and your immunity.

Bon appétit!

Savory Vegetarian Matcha Cream Puffs

Savory Vegetarian Matcha Cream Puffs
    Ingredients

    For the Choux Pastry:

  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1/4 teaspoon sea salt
  • 1 cup all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 5 large eggs
  • egg wash: 1 yolk mixed with 1 tablespoon milk or cream
  • Matcha Pastry Cream:

  • 1 1/2 teaspoons unflavored powdered gelatin
  • 2 tablespoons water
  • 4 tablespoons cornstarch
  • 1/2 cup + 2 tablespoons sugar
  • 2 cups full-fat milk
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons Epic Matcha green tea powder
  • 3 large eggs
  • 1 cup heavy cream
  • powdered sugar
    Directions

    For the Choux Pastry:

  1. Preheat the oven to 350 degrees F. In a medium saucepan, heat the butter, milk, water, salt, and sugar over medium heat until just boiling. Add in the flour and baking powder, and beat together with a wooden spoon over the heat until the mixture resembles a dough that doesn’t stick to the sides of the saucepan. This should take about 2–3 minutes.
  2. Transfer the mixture into the bowl of a stand mixer with a paddle attachment, or into a bowl using an electric mixer. Start the electric mixer and beat in the eggs one at a time until fully combined. The dough should be smoother and less doughy.
  3. Transfer the mixture into a pastry bag fitted with a large round tip.
  4. On a baking sheet lined with parchment paper, pipe mounds about 2 inches in diameter.
  5. Brush the tops of the mounds with egg wash, and bake for 30–35 minutes (until puffed and golden brown). Allow to cool.
  6. For the Matcha Pastry Cream:

  7. In a small dish, sprinkle the gelatin over the water to soften.
  8. In a mixing bowl, whisk together the cornstarch and sugar. Add in the eggs, and whisk until smooth.
  9. In a large saucepan, heat the milk, butter, and salt until almost boiling. Whisk in the matcha powder.
  10. Pour about half of the milk mixture into the egg mixture, whisking constantly until fully combined. Add the rest of the milk mixture into the egg mixture, whisking constantly until fully combined.
  11. Pour the whole mixture back into the saucepan and heat, whisking constantly, until thickened and bubbling.
  12. Pour the mixture onto a plate or bowl, cover with plastic wrap, and refrigerate until cold.
  13. When the mixture has cooled, whip the heavy cream until stiff peaks form, and gently fold the cream into the matcha mixture. Transfer the matcha pastry cream into a pastry bag fitted with a round tip.
  14. To Assemble:

  15. Pipe the matcha pastry cream into the choux pastry, and dust with powdered sugar. Be careful not to overfill the choux pastry with the matcha pastry cream, or it could explode.

 
NOTE: It’s up to you whether you make the matcha pastry cream or the choux pastry first. Both of them require cooling, although the pastry cream may take longer to cool. Also, separately, they can be prepared a few days in advance (minus the heavy cream for the matcha pastry cream). Once they’re filled, it’s best to eat them the day of, or within three days. Keep refrigerated.

Ready to learn how to make matcha everything? Get our matcha recipe book, or visit our blog. You’ll quickly see how adding matcha to your everyday recipes will help you think better, feel better, and live better!

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