matcha cream puff

Matcha Cream Puffs

Matcha Cream Puffs
 
Ingredients
  • for 20 puffs
  • ½ cup water
  • ⅔ stick butter
  • 2 teaspoons vegetable oil
  • ⅔ cup flour, sifted
  • 3 eggs, beaten
  • for matcha custard cream filling
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • 1 Tablespoon flour
  • 1 Tablespoon corn starch
  • 1 teaspoon matcha powder
  • 1 cup milk
  • Confectioner’s sugar and matcha to dust
Instructions
  1. Heat the oven to 400°F. First, make the puffs. In a medium saucepan, heat the water, butter and vegetable oil to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously.
  2. Stir until the mixture smooths out and follows the spoon around the pan.
  3. Add ⅓ of the beaten eggs and stir. When the mixture smooths out add another ⅓. Repeat one more time.
  4. Using a pastry bag fitted with a large plain tip, pipe the batter onto a lined baking sheet, in 2-inch diameter rounds.
  5. Bake for 10 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes until puffs are a medium golden brown. Don't open the oven door while the puffs are baking.
  6. Make matcha custard cream. In a medium sized microwavable bowl, put the egg yolks and the sugar and mix well.
  7. Sift in the flour, corn starch and matcha and mix well.
  8. Heat the milk in the microwave for about 2 and half minutes and slowly add to the egg mixture. Mix well.
  9. Heat the custard in the microwave for 1 minute. Take the bowl out and mix well with a whisk. Repeat two more times. Do not overcook. Let it cool.
  10. Cut the cooled puffs in two horizontally and fill the bottom halves of the puffs with the custard cream. Replace their tops and dust with confectioners' sugar and matcha and serve!
  11. *Add stiffly whipped cream if you like.
Organic Matcha–culinary grade, unsweetened

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