Matcha Cream Puff

INGREDIENTS

Cream Puff Shells

1 cup water

1 stick unsalted butter

1 cup flour

1/2 tsp salt

4 eggs

Matcha Custard Filling

2 1/2 cup milk

4 egg yolks

1/2 cup sugar

2 tablespoon cornstarch

2-3 tbsp matcha powder (depending on how strong you want the matcha flavor to be)

1 tbsp vanilla

Instructions

For the cream puff shells

· Preheat oven to 400 °F.

· In medium saucepan, bring water to slow, rolling boil.

· Stir in butter and mix until melted.

· Add in flour and salt until soft, sticky dough forms.

· Remove from heat and mix in eggs, one at a time.

· Drop dough in rounded spoonfuls or by piping onto lined baking sheet.

· Bake for 15 minutes.

· Reduce temperature to 350 °F and continue baking for another 30 minutes, or until shells are golden brown.

· Let cool.

For matcha custard filling
· Combine egg yolks, sugar, cornstarch, matcha powder and vanilla and mix well.

· Heat milk in saucepan until boiling and remove from heat.

· Pipe filling onto half of the cookies (onto the flat side)

· Sandwich together to create macarons.

· Dust each macaron with the pink luster dust.

· Slowly pour milk into matcha egg mixture, stirring constantly.

· Pour mixture back into saucepan.

· Bring saucepan back to low-medium heat, continue stirring until thickened.

· Place strainer over bowl and strain custard mixture.

· Cover with plastic wrap, making sure to touch the surface of the plastic wrap to the custard.

· Refrigerate and let chill for a 2-3 hours.

For cream puffs

· Pour custard filling into piping bag.

· Slice cream puff shells diagonally down the middle.

· Pipe filling into shells.

· Sprinkle with powdered sugar or matcha powder for decoration.

 

RECIPE NOTES

· Do not open the baking door during the baking process, as this will deflate the cream puff shells.

· Pouring the hot milk into the matcha egg mixture is known as tempering, and this must be done slowly while stirring constantly as to not scramble the eggs.

Source : here