Green Tea Cream Puffs

Serves 6

 

• Choux paste:

• 8 tbsp. unsalted butter, at room temperature
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon sea salt
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• 1 cup all-purpose flour, sifted
• 5 large eggs
• egg wash: 1 yolk mixed with 1 tbs milk or cream

 

 

Green tea pastry cream:

• 1 ½ teaspoons unflavored gelatin
• 2 tablespoons water
• 2 cups whole milk
• 1/4 teaspoon salt
• 1 1/2 tablespoons Matcha (green tea) powder
• 4 tablespoons cornstarch
• 1/2 cup + 2 tbsp sugar
• 2 large eggs
• 4 tbsp unsalted butter
• 1 cup heavy cream

 

Choux paste:

• In a medium saucepan, bring the butter, milk, water, salt, and sugar to a gentle boil. Remove from the heat and add the sifted flour and baking powder all at once. Stir energetically with a wooden spoon and return to the heat. Cook, stirring constantly, until a dough forms and the excess moisture evaporates, about 2 to 3 minutes.
• Transfer the mixture to the bowl of a Kitchenaid equipped with the paddle. Beat the mixture on medium for 15 seconds and start adding the eggs one by one. Mix until the dough (paste) is smooth and shiny.
• Spoon the batter into a pastry bag with a large round tip, pipe into mounds that are about 2 inches across onto a lightly greased baking sheet or a silpat. Leave about a 2-inch space between mounds. Brush the tops with egg wash and make them even with the back of a spoon or fork.
• Bake at 350°F for 30 to 35 minutes, until puffed and golden-brown.
• To finish: Dig a hole at the bottom with a chopstick. Fill another pastry bag with a small round tip with the green tea cream and pipe the cream inside the puffs. Dust with powdered sugar.

Green tea pastry cream:

• In a small dish, sprinkle the gelatin over the water to soften and set aside.
• Pour the milk into a heavy saucepan. Add the salt, place over medium-high heat, and bring to just under a boil. Whisk in the green tea powder.
• Meanwhile, in a mixing bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth.
• When the milk is just under a boil, add about 1/3 of the milk mixture into the egg mixture, whisking constantly. Pour the egg-milk mixture back into the hot milk and continue whisking over medium heat until the custard thickens and start bubbling, about 2 minutes.
• Remove from heat and immediately pour through a sieve into the bowl. Add the gelatin mixture and whisk until incorporated. Let cool for 10 minutes, stirring occasionally.
• Cut the butter into chunks. Whisk the butter into the pastry cream 1 tablespoon at a time. Cool the green tea cream completely.
• Whip the heavy cream to soft peaks. When the green tea cream is cold, gently fold the whipped cream into it until fully incorporated.
• Fill the puffs with the green tea cream (see above)

Recipe Source

Green Tea Cream Puffs