Tasty Matcha Cream Puffs that you can make at home
She came round one day to my place and taught us how to make matcha goodies and after realising that eclairs and cream puffs are technically the same things but in a different shape! (Yes, I’m a baking noob!)
The matcha we used is Love Matcha;it is what she had recommended me and it can be also used for tea, chai lattes, cooking, smoothies, cocktails, baking, blending and mixing.
Here is the recipe that she has shared with me.
- Mixing bowls
- Piping nozzles
- Clingfilm/Baking paper
- Rolling Pin
Ingredients for Choux Paste
- 250g Water
- 5g Salt
- 5g Sugar
- 100g Butter
- 125g Strong Flour
- 4# Eggs (Approximately)
Matcha Crunchy Cream Puff
- First make the crumble top: Mix all ingredients until well combined and divide into two pieces Roll in-between two sheets of parchment paper until it reaches 1mm thickness and freeze until ready. For matcha tops, simply add 10g of good quality matcha power into one of the half pieces, roll and freeze.
- Preheat oven 180℃.
- Begin the choir by placing water, butter, salt and sugar into a pan and bring to the boil. In the meantime, prepare the flour and eggs in separate containers.
- When the mixture comes to a boil, turn off the heat and immediately add in the flour and mix vigorously to avoid lumps forming. Once the flour is well-mixed, place back on a medium heat mixing until it comes away from the sides of the pan and is shiny when touched.
- Allow to cool in a mixing bowl and gradually incorporated the whole eggs bit-by-bit, making sure that each stage is fully emulsified before adding the next. The correct consistency forms a ‘V’ shape when part of the mixture is dropped from a height. Prepare the paste in a piping bag fitted with a large, rounded nozzle.
- Lightly grease the baking tray wiping any excess off with tissue. Using a 48mm/ 1 7/8 inch cutter, dip into flour and gently tap onto the greased tray; this will leave an indication of how large to pipe the paste. Fill the tray with floured indications before piping, allowing space between each ring as choux paste tend to double in size when baked.
- Pipe directly above the template, keeping the nozzle in place – do not be tempted to lift while piping as this creates ripples and not a complete smooth bulb. Pipe all the choux paste before cutting the crumble disc. Cut the crumble discs the same size as the floured templates and place one per choux.
- Allow the disc to fully defrost before baking.
- Bake for 20minutes – DO NOT open the oven door at all during this process, they will collapse and you will have crunchy choux biscuits instead.
- When 20 minutes is over and the choux has risen, – if it has not risen much, add an extra 10 minutes, keeping in check of the colourisation – decrease to 165℃ and dry/cook further the inside for another 25/30minutes.
- Gently press the tops of the choux to see if there is resistance, this means that it is crunchy and not soft. However, if it is still slightly soft when pressed, bake 150℃ for a further 15minutes – at this stage, the purpose is to evaporate the liquids in the paste so it is crunchy.
- Allow to cool before filling.
Matcha Pastry Crème (crème pâtissière) and Diplomat
Ingredients for Crème (crème pâtissière) and Diplomat
- 500g Milk
- 10g Love Matcha Powder
- 1# Vanilla Pod
- 100g Sugar
- 120g Yolk
- 40g Custard Powder
- 10g Butter
- 250g Double Cream
- Whisk the matcha powder into the milk and bring to the boil.
- In a bowl whisk together egg yolks, sugar and custard powder until well combined.
- Pour half the boiled milk into egg mixture and whisk quickly, then return all back into the pan with the rest of the milk. On a medium heat, continuously whisk until it becomes thicker and shiny. Taste to make sure all the starch is cooked out, the result should be a natural sweet and creamy.
- Empty into a flat tray or a big bowl with cling film touching and covering the pastry crème, set aside or leave in fridge for a short moment.
- Once cooled, mix thoroughly until it forms a piping consistency – this crème is a pastry chef essential must-know.
- To make a diplomat: Whisk cream to soft peaks and fold into the cooled pastry crème.
- Make a hole at the base of the cream puff and pipe in the cream until it begins to get heavier. Alternatively, slice the side and pipe inside.