Matcha Cream Puffs

I was walking around South Kensington in London before last month’s Science Musuem Late (which I recommend very much by the way!) when I stumbled upon Maitre Choux, a patisserie which specialises in choux pastry, and was immediately inspired to make some myself.

As much as I would love to be able to replicate any item from their wide and gorgeous range of eclairs, I decided that it would be sensible to start with something more basic. Of course making just a plain cream puff is a little boring so I decided to jazz it up with a crispy cookie top and flavour it with matcha. After going through many batches and hacking together various recipes from the interwebs, I finally arrived at something that works for me consistently. Choux pastry can be a bit finicky but if you follow a few key steps then you’ll be well on your way, Sounds good? Then read on!

The Recipe

You can think of the cream puff as being made from three components. I have listed these in the order you should make them as the filling and cookie top need at least an hour to cool and set so make sure you follow the instructions! This recipe is enough to make 8 – 10 cream puffs.

For the cookie topping

  • 90g Plain Flour
  • 90g Sugar
  • 80g Butter
  • 10g Matcha Powder

For the Matcha filling

  • 120g Egg Yolk
  • 75g Sugar
  • 20g Plain Flour
  • 10g Matcha Powder
  • 200ml Whole Milk
  • 200ml Double Cream
  • 15g Sugar

For the Choux Pastry

  • 125ml Water
  • 55g Butter
  • 70g Plain Flour
  • 15g Sugar
  • 2.5g Salt
  • 120g egg (beaten)

Step 1: Blend it!

First make the cookie dough by putting your dry ingredients (plain flour, sugar, butter and matcha powder) into a food processor and blend until it binds together. You can also do this by hand if you do not have a food processor.

Step 2: Roll it!

Sandwich the dough between two sheets of grease proof paper and roll it into a large sheet about 2 -3mm thick. Put into freezer for at least 30 minutes to firm up

Step 3: Mix it!

Moving onto the matcha custard cream filling. Mix the egg yolks, sugar and matcha powder in a large mixing bowl before whisking in the plain flour.

Step 4: Temper it!

In a small pan, heat up the milk on low/medium heat. DO NOT let it boil (approx 84 degrees Celsius), otherwise it will scramble your eggs in the next stage. Slowly pour the hot milk into your custard mix from Step 3 whilst whisking until it is all combined. Return to the hob on a low heat until thickSee the video for a rough idea of what this looks like.

Step 5: Set it!

By now the mix should be quite thick. Cover it with cling film and set aside in the fridge for at least 30 minutes.

Step 6: Boil it!

Whilst the cookie top and custard filling are chilling, start making your choux pastry by melting butter, sugar, salt with water in a pot. Once it has all combined take it off the heat and mix in the plain flour. Return the pot onto a low heat and continuously fold the dough for another 5 minutes. The dough will start to bind together more and stop sticking to the side.

Step 7: Whisk it!

Transfer the dough into a mixing bowl and slowly whisk in the egg. Do this in thirds so that the dough has time to take in all the liquid. Stop when the dough develops a shiny gloss and transfer into a piping bag with a 1 cm round tip. Wait for the dough to cool to room temperature before piping. Not exactly sure of the science behind it but this will ensure you get a rise in the oven more consistently

Step 8: Pipe it!

On a baking tray lined with parchment, pipe the dough into circles about 5cm in diameter.

Step 9: Top it!

Take your cookie dough from the freezer, remove the grease proof paper and, using a cook cutter, cut the dough into little circles of the same size. Gently place these on top of the dough, making sure it is level and not slanted.

Step 10: Bake it!

Bake at 175 degrees Celsius for 20-25 minutes. They should rise and balloon into lovely looking cream puffs (see video)!

Step 11: Cream it!

Take the shells out of the oven and cool on a rack. Whilst they are cooling, whip up the double cream and sugar until stiff. Slowly fold in the matcha custard from the fridge. Transfer into a piping bag.

Step 12: Fill it!

Using the tip of a knife, or in my case chopsticks, punch a small hole into the the bottom of the choux pastry. Using the piping bag fill up the cream puffs with the matcha filling through the hole. Set aside in fridge for 5 minutes

Step 13: Eat it!

Do I really need to say more?!

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