These cream puffs are the perfect dessert for matcha lovers. It isn’t overly sweet and pairs well with coffee or tea!
Attention all matcha-lovers or just anyone who has a sweet tooth, if you want to indulge in something rich and delicious this Winter, make these matcha cream puffs for your friends and family or all for yourself! The first time I made cream puffs, I was fascinated by how easy they were to make, despite it appearing to be a difficult recipe. The puffs are made of choux pastry which consists or flour, butter, and eggs and puffs up elegantly in the oven. I used a past cream puff shell recipe called “My Foolproof Cream Puffs“.
The matcha cream I used in the puffs requires only 3 ingredients and is very simple to make. The chocolate shell requires also only 3 ingredients as well so the recipe is overall quite simple. As with any recipe, don’t rush and you will likely have a better outcome…
Furthermore, this recipe yields 6 large cream puffs and 18 small ones. Small cream puffs are great for if you’re throwing a party. Large ones can be gifted as they look extremely beautiful when place in a box! Both are great so choose your size depending on the occasion.
Matcha Cream Puffs
yield: 6 large of 18 small puffs
Ingredients (From my cream puff recipe HERE):
For the puff:
- 2/3 c. water
- 1/3 c. unsalted butter
- 1/2 tsp. salt
- 1 c. cake flour
- 4 eggs
- 1 c. heavy cream
- 4 T sugar
- 1-2 tsp. matcha powder
- 2 oz. white chocolate
- 1 T coconut oil
- 1 tsp. matcha powder
Preheat oven to 355 F.
- In a saucepan, melt water and butter until simmering. Then add the salt and flour and stir with a spatula until the dough comes together. Cook the dough for an additional 2 min. and then remove from the heat.
- Spread the dough out with a spatula in the pan so that it can cool faster. After about 10 minutes of cooling, crack in the eggs one by one, mixing them in completely with a spatula before adding another egg.
- Once the dough is smooth, completely incorporated, and a thick, viscous consistency, place in a piping bag or sandwich bag with the corner trimmed.
- Pipe the dough onto a lined baking tray with parchment paper of a silicon mat. For large puffs, pipe a circle 2 in. in diameter and for small puffs, pipe a circle 1 in. in diameter. Repeat for all puffs and then place in the oven.
6. Allow the shells to cool.
7. In a bowl, preferably glass or metal, white the heavy cream and add sugar and matcha powder gradually. Whip until the medium-stiff peaks form.
8. Put the cream into a piping bag or a plastic ziploc bag and cut off the tip. To pipe the cream into the puffs, cut open the puffs in half or cut a whole on the bottom of the puffs and pipe.
9. Microwave the white chocolate and coconut oil in 25 sec increments. For my microwave, it took me 50 sec. total to melt the chocolate. Once you get past the 50 sec. mark, I recommend microwaving in 10 sec. increments and stirring after each time. Do not overdo it! Once the chocolate is melted, add in the matcha powder and stir until no clumps remain.
10.Take the puffs and dip the tops into the chocolate. Place in the fridge for a few minutes to allow the top to harden.
Now, that wasn’t so difficult was it? You’re now done and you can sit back and enjoy your cream puffs with a cup of tea or coffee which go SO well especially during these cold, Winter days. These puffs are addicting so you might want to sneak a few before the rest of your friends and family gobble them up!
The puffs last well in the fridge in a dry and airtight container for up to 3 days, but after that they lose their freshness. Please finish them before 3 days are up! Happy baking!