Organic matcha tea cream puffs and white chocolate
I love cream puffs. They're simple, delicious, and usually gone in one bite. Here's a matcha version that I've paired with white chocolate for extra sweetness. The creamy texture melts in your mouth while maintaining a nice texture—pure bliss. It's important to realise them 24 hours in advance because they crystallize slowly in the fridge. 🙂
For this recipe for matcha and white chocolate cream puffs, I used ultra-premium organic premium matcha tea.
The recipe makes about twenty matcha and white chocolate matcha choux pastries.
The recipe for matcha and white chocolate cream puffs
Ingredients for about twenty small matcha and white chocolate cream puffs
Creamy matcha and white chocolate
- 240g organic liquid cream
- 2 organic egg yolks
- 5g organic sugar
- 280g organic white chocolate
- 230g of organic mascarpone
- 8g of ultra-premium organic premium matcha tea
Matcha cracker
- 40g organic butter
- 40g organic brown sugar
- 50g organic flour
- 5g of ultra-premium organic premium matcha tea
- a pinch of organic salt
Choux pastry
- 62g of organic milk
- 62g of water
- 7g organic sugar
- 2g organic salt
- 55g organic butter
- 80g organic flour
- 2 organic eggs
Matcha and white chocolate matcha cream puffs recipe
Creamy matcha and white chocolate
To realise custard: Heat the cream with the matcha and bring to a boil. Whisk the egg yolks with the sugar, then pour the boiling cream over them. Return everything to the saucepan and cook at 83°C, stirring constantly.
Cover with plastic wrap and refrigerate for at least 24 hours.
Matcha cracker
Mix all ingredients to obtain a smooth paste and spread between two sheets of baking paper to a thickness of about 3mm. Freeze.
Choux pastry
Pour the milk and water into a saucepan with the honey, salt, and butter cut into small pieces. Bring to a boil, making sure the butter is totally melted. Remove from heat and add the flour. Sift and mix vigorously. Transfer to a salad bowl or the bowl of a food processor. Allow the mixture to cool, and when it is lukewarm, add the beaten eggs in two batches.
On a baking sheet lined with parchment paper or a silicone mat, pipe choux pastry into 3 cm diameter rounds. Cut out 3 cm circles of cracker dough and place them on top of the choux pastry rounds.
Bake the choux pastries at 170°C, lower the temperature to 155°C after 15 minutes and continue baking for another 15 to 20 minutes. I recommend placing the baking sheet at the bottom of the oven and keeping a close eye on the colour. Don't hesitate to lower the temperature if the choux pastries start to brown, as we want to preserve the pretty colour of the craquelin.
Editing
Cut off the tops of the cracker buns and sprinkle them with ultra-premium organic premium matcha.
Place the creamy matcha and white chocolate mixture in a piping bag fitted with a large plain nozzle and fill the choux buns before closing them with the tops. Decorate with gold leaf and refrigerate until ready for tasting.
Olivia is an enthusiast, she is 20 years old, she loves music, drawing, and pastries.
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Without bitterness
Kyushu, Japan
Without bitterness
Kyushu, Japan
Without bitterness
Kyushu, Japan
Kyushu, Japan
